giving the world a peek into my kitchen...


Monday, October 10, 2011

Chicken Briyani

This is a very popular Indian dish made with highly seasoned rice and meat, fish or vegetables. There are numerous ways to prepare this and since this was my first attempt, I made it the easiest way - to cook the rice and chicken separately and layer them.  This is also known as 'Katchi Briyani'. The recipe below may seem long and complicated, but honestly, it's not that hard.. Do give it a try!

Basmati Rice - 2 1/4 cups
Ghee - 3 tbsp
Briyani powder - 1 tbsp (I used Aachi) *optional
Cinnamom stick - 1
Cardamon - 4
Cloves - 5
Star anise - 1
Bay leaves - 2
Yogurt - 1/2 cup
Water - 4 cups
Salt to taste

Chicken - 1 kg cut into medium sized pieces
Ginger-garlic paste - 6 tbsp
Onions - 4 thinly sliced
Tomatoes - 1 chopped
Green chilies - 3 slit
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cardamom - 4
Cinnamon stick - 1
Cloves - 5
Turmeric powder - 1tsp
Chili powder - 2 tsp
Coriander powder - 2 tbsp
Salt to taste

Coriander leaves - chopped
Mint leaves - chopped


To prepare rice:
1. Wash and drain Basmati rice and keep aside.
1. Heat ghee over medium heat and fry cinnamon, cardamoms, cloves, star anise and bay leaves until fragrant.
2. Add Briyani powder and stir the mixture.
3. Add rice and mix well until every grain is coated.
4. Remove rice from heat and place in rice cooker. Add all remaining ingredients and cook rice.

To prepare chicken:
1. Roast fennel, cumin and cardamom over low heat until fragrant. Blend to a powder and set aside.
2. Marinate the chicken pieces with the prepared powder, ginger-garlic paste and salt. (for approximately an hour)
3. Heat some oil and fry whole spices such as cinnamon, cardamom, cloves and star anise.
4. Once fragrant, add green chilies and chopped onions. Saute until the onions turn golden brown and add tomatoes, turmeric powder, chili powder and coriander powder.
5. Continue to stir over low heat until the tomatoes are soft and pulpy.
6. Once the oil starts to ooze out of this mixture, add the chicken pieces and cook well.
7. Check salt levels and remove from heat once chicken is cooked.

To layer:
1. Once rice is cooked, fluff it up and set aside half of it.
2. Layer with cooked chicken. Sprinkle with chopped coriander and mint leaves.
3. Add the remaining rice and repeat step 2.
4. Set the rice cooker to 'Keep Warm' until serving time.
5. Mix nicely from bottom and serve with some yogurt salad or raita!

* You could add some crushed safron or yellow colouring when cooking the rice for a nice color. Since I did not have it at home, I omitted it.. hence the pale color. It tasted great nevertheless :)

Tuesday, September 27, 2011

Yogurt Salad

This simple vege/salad goes well with briyani rice..

1 cucumber - cut length wise and diced
1 tomato - diced
1/2 onion - diced
Chopped coriander leaves
1 cup fresh yogurt

Mix all the ingredients together and sprinkle with some salt and pepper!

Saturday, September 17, 2011

Cucumber Salad

Cucumber - 1 chopped
Onions - 1 chopped
Tomato - 1 chopped
Pineapple - 1/2 chopped
Chilli - 1/2 chopped
Lime juice - 5 tbsp
Salt to taste
Sugar to taste

Mix all the above ingredients in a bowl and you have a healthy vegetable salad! This goes well with savoury rice dishes.

Friday, September 16, 2011

Happy Birthday Malaysia!

Prepared Chicken Briyani for lunch today! Will be posting the recipe soon :)

Wednesday, August 31, 2011

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Since Raya mood is in the air, decided to make some tomato rice, ayam masak merah and cucumber salad. We had some friends come over and they seemed to enjoy the food, so it must have been good :)

Chicken - 1 cut into small pieces
Dried chilies - 20 soaked
Galangal - 2 inch piece
Ginger - 2 inch piece
Onion - 2
Lemongrass - 5 stalks
Garlic - 5 cloves
Star anise - 4
Cardamons - 3
Cloves - 5
Cinnamon stick - 1
Tomato soup - 1/2 can
Coconut milk - 1/2 can
Turmeric - 1 tsp
Spring onions - 1stalk
Salt to taste

Marinate the chicken pieces with turmeric and salt. Set aside for 1/2 hr then deep fry til golden brown.
Blend onion, garlic, ginger, lemongrass, galangal and chilies to a fine paste.
Heat some oil and stir fry star anise, cardamons, cinnamon and cloves until fragrant.
Add in the blended paste and increase the heat until the mixture bubbles. Reduce the flame and let it simmer until the oil is separated from the paste (pecah minyak).
Add in tomato soup, coconut milk and chicken. Stir well and let it simmer until the gravy thickens.
Season with salt and garnish with some spring onions before serving!

Fried Chicken Wings

With just a few basic ingredients, you will have some awesome and crispy chicken wings. You could also add in some chili flakes to give it a hint of spiciness. Yumm...

Chicken wings - 12
Corn flour - 2 tbsp
Flour - 3 tbsp
1 egg
Salt to taste
Pepper to taste

Rinse the chicken wings and pat dry.
Combine all the ingredients and mix well. Ensure chicken wings are well coated.
Season with salt and pepper to taste.
Deep fry until golden brown, drain on paper towel and enjoy!

Sunday, May 29, 2011

Curry Puff

I've been wanting to try this for a very long time. Finally made these for tea today! Yummy..

All purpose flour - 300g
Margarine - 70g
Water - 150 ml
Salt - 1/4 tsp

Onion - 1/2 cubed
Potatoes - 2 cubed
Chicken breast - 1 cubed
Chili powder - 1 1/2 tsp
Meat curry powder - 1/ tsp
Turmeric powder - 1/2 tsp
Water - 100 ml
Salt to taste
Pepper to taste

Prepare the filling first by sautéing onions in a little oil. 
Add chili powder, meat curry powder, turmeric powder and continue to stir. 
Add chicken pieces and potatoes. Add water and bring to boil. Season with salt and pepper.
Once the potatoes are cooked and the liquid is reduced, remove from heat and let it cool.

To make pastry, mix flour, margarine, salt, water and knead well until it forms a dough.
Let it rest for 30 minutes.
Cut the dough into circles about 2mm in diameter. Fold the filling in and seal the edges.
Deep fry in hot oil until golden brown.