CHICKEN NASI BIRYANI / Malaysian style

Ingredients: (Serves 3)

Chicken 1/2 kg

Long grain basmati rice- 2 cups (wash and soak in water for 15minutes)

Onion- 2 medium

Red Chili powder - 1 tbl spoon

Ginger- 1 inch piece

Garlic- 3 cloves

Bay leaves- 3

Ghee - 2 tbsp

Oil- 2 tbsp

Cardamom- 3

Cloves- 3

Cinnamon- 2 inch stick

Star Anise- 1

Skimmed milk- 1 cup

Lime juice 

Turmeric powder- 1/4 tsp

Chilli powder- 1 tbl spoon

Water- 2 cups

Salt- 3/4 tsp

Cashewnuts- few

Raisins- few

Coriander leaves chopped- 3 tbsp

Method:

Soak chicken with ginger and garlic and salt paste for 1/2 hour. 

Add gee in a frying pan in hot gee fry the chicken pieces and tAke out And keep aside. 

Drain the water off from the soaked basmati in a sieve.

Heat oil and ghee in a pressure cooker.

Fry the cashewnuts and raisins and keep aside for final garnishing.

In the same remaining oil ghee mixture add in the whole spices followed by the chopped onions.

Saute for a minute and add in ginger garlic paste

cook till the onion turns golden brown.

Add in chopped coriander leaves .

Add the fried chicken pieces , cashews , turmeric powder and chilli powder. Stir well.

Add in the basmati rice and fry till the oil covers the rice.

Now add the milk and the water.

Add in the chopped coriander leaves and add salt to taste.

Add thinly sliced carrot , raisin over the rice do not mix .

Add on the knoted pandan leaves.

Cover the pressure cooker and cook for one whistle. Open the lid after sharp 5 minutes .

Gently fluff with a fork and add in the fried cashewnuts, raisins and more coriander leaves.