Using Basmathi rice is not only healthier but often tastier too.
All done: This simple chicken briyani looks and tastes good.THERE is no foolproof way of preparing food and the only advice I can offer is practice, practice and, of course, a passion for cooking. Cooking seems to overwhelm some, but with proper planning, you may just come up with a few surprises for the family. The main story a fortnight ago centred on rice as a tribute to Father’s Day. Most of the fathers who were interviewed had voted Basmathi as their favourite rice not only in terms of texture but also for its health benefits. The executive chef of the Hyatt Regency Kuantan, Chef Pari Subrahmaniam, had also touched on the art of cooking rice . He said boiling the water first is actually the best way to cook a batch of fluffy and tasty bowl of rice.
This week we are featuring an-easy-tomake chicken briyani, the recipe and cooking method I learnt not from books or through courses but from practice since the age of 12, when I started as a kitchen help in my father’s Hari Raya kitchen.
These days, he simply leaves the cooking of the rice to me as he admits that I have perfected the method and created a healthier version than his, which uses only ghee!
Bon Appetite!
Chicken Briyani
Chicken gravy 16 pieces of chicken 3 potatoes, cut into six 6cm ginger 6 cloves garlic 2 onions, sliced Coriander leaves, washed and cut into 6cm lengths 4 tbsp meat curry powder 3 tbsp kurma curry powder 1 can evaporated milk diluted with three cans of water Salt to taste 1 tbsp cooking oil One cinnamon stick, three pods cardamom, three cloves and one star anise
Blend the ginger and garlic into a smooth paste. Heat the cooking oil. Saute onions, ginger and garlic paste, and spices until aromatic. Add the curry powders, salt and about half a can of water. Allow the mixture to cook until oil surfaces.
Add the chicken, potatoes and remaining diluted evaporated milk. Simmer until the chicken and potatoes are cooked. Set aside for the curry to develop its flavours.
Tasty combination: Putting the nasi briyani together before cooking it again for a more infused flavour.Briyani rice
6 cups Basmathi rice, washed and drained 1 can evaporated milk, made up to 7½ cups of liquid 2 tbsp ghee 80g butter 2 onions, sliced 1 cinnamon stick 1 cup cashew nuts (salted or unsalted) Salt to taste
In a pot, heat the ghee and butter , then saute the cinnamon stick, onion and cashew nuts. When fragrant, add the liquid and salt.
Cover and cook until the liquid comes to a rolling boil. Add the rice and cover. Allow the rice to cook until it dries up and the grains are fluffy. Set aside.
In another big pot, alternately arrange the chicken and rice, adding one spoon of gravy for every 3cm layer of rice. Mix together carefully, making sure the chicken is intact and the rice not broken.
Cook over a low fire for about half an hour before serving with the raita and remaining gravy with potatoes.
Faridah Begum loves cooking up a storm in her Gaggenau kitchen and feeding family and friends with her food.
Cucumber and onion raita
1 cucumber, thinly sliced 3 onions, thinly sliced 2 red chillies, thinly sliced Coriander leaves, finely chopped Juice of two limes Salt to taste 500g natural yoghurt
Mix all the ingredients together and refrigerate until the raita is to be served.
Tip: Balance the flavour between the salt and lime juice.
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