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Malaysian Beriani


4pcs. Fresh Chicken breasts, (or alternatively you can use beef or mutton meat)
1 tbsp. Poppy seeds
2 cloves Fresh garlic
1 cup Shallots, sliced
2 tsp Curry powder
2 tsp. Coarse salt
2 whole Red Chilies
2 cups Canned Coconut milk
5 pieces Ginger, half inch sized each
4 tbsp. Ghee oil
5 whole Cinnamon sticks, half inch sized each
10 whole Cashew nuts
10 pieces Almonds
1 1/2 cups Long-grain rice

Cut chicken meat into 8-10 pieces.

In a blender or mortar and pestle put and grind together the garlic, ginger, chilies, poppy seeds, cashew nuts and almonds.

Heat ghee oil in a sauce pan and fry cloves, cinnamon, shallots.

Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.

Stir to mix and cook covered for 10 minutes.

Add 1- 2 cups coconut milk, add the salt and mixed with washed rice and cook it.

As soon as the rice has absorbed all the milk, make a hole in the center and put the chicken mixture.

Cover and allow rice to cook over very low heat.

Put in a serving plate.

Serve 6-8 people.

Simple tips:

I have cook this dish by using mutton meat, and it is so delicious, and I am recommending to try the beef also.

I guessed it's the meat textures, makes a lot of difference in cooking .



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Last modified: May 26, 2003