Nasi Briyani

Want to use up the pack rendang paste before it expire, thinking that since have some balance basmati rice, so try cook the briyani rice from scatch, after putting the colour into the rice then realise that I have totally forgotten about the saffron. Reference from Leong Yee Soo's recipe, I cook about half the recipe, as for the pickle I create my own with reference from another recipe.


Chicken Rendang:

Cut the ½ kg chicken into big chunks, rinse and set aside. Pan fry the chicken with a little oil till brown. Pour in Brahim rending paste and pour in 250ml water and let it simmer for 20min or till the meat is tender.


Rice:

Ingredients:
A)
A few slice ginger
1 tbsp chopped garlic
4 shallots, thinly sliced

B)
5 cm cinnamon stick
8 cardamons, lightly bashed
6 cloves

600g Basmati rice, washed and drained
55g ghee

Seasoning:
1 ½ tsp salt
1.1 litre boiling water

Colouring for rice:
Mix 1 tsp yellow food colouring with 4 tbsp water

Method:
1. Heat wok with ghee to fry A) till lightly browned, add in B and stir fry for ½ minute. Add in the rice. Stir the pan till oil is absorbed into rice.



2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking.

3. Remove lid and sprinkle the yellow colouring mixture over rice. Wait for 5 minutes. Remove from heat, loosen rice, mix colour evenly. Serve with chicken and pickle.


Pickles:

Ingredients:
200g pineapple ( cut into wedge)
200g cucumber (sliced)
100g carrot (sliced)
2 chillies (discard seed and sliced)
50ml water
50ml vinegar
2tbsp sugar
1 tsp salt

Method:
Stir together water, vinegar, sugar and salt. Mix pineapple, cucumber, carrot and chilli in a bowl. Add in vinegar solution and mix well. Set aside in the fridge for ½ hr before serving.