{"id":1870,"date":"2018-08-27T01:44:43","date_gmt":"2018-08-27T01:44:43","guid":{"rendered":"https:\/\/sinolin.co\/?p=1870"},"modified":"2018-08-27T01:44:43","modified_gmt":"2018-08-27T01:44:43","slug":"malaysian-nasi-briyani-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/08\/27\/malaysian-nasi-briyani-by-dapur-sinolin\/","title":{"rendered":"Malaysian Nasi Briyani  by Dapur Sinolin"},"content":{"rendered":"<p>INGREDIENTS: A<\/p>\n<ul>\n<li>190 g basmati rice<\/li>\n<li>2 tbsp butter<\/li>\n<li>100 ml milk<\/li>\n<li>1 star anise<\/li>\n<li>1 tsp cumin powder<\/li>\n<li>1 pandan leaves<\/li>\n<li>25 tsp salt<\/li>\n<li>3 cardamom<\/li>\n<li>3 clove(s)<\/li>\n<li>25 tsp saffron<\/li>\n<li>1 tsp cumin seeds<\/li>\n<\/ul>\n<p>INGREDIENTS: B<\/p>\n<ul>\n<li>350 g chicken meat<\/li>\n<li>2 tomato(es)<\/li>\n<li>150 g yogurt<\/li>\n<li>3 tbsp butter<\/li>\n<li>1 red onion(s)<\/li>\n<li>2 star anise<\/li>\n<li>1 cinnamon stick(s)<\/li>\n<li>3 cm ginger<\/li>\n<li>3 garlic clove(s)<\/li>\n<li>1 pandan leaves<\/li>\n<li>3 cardamom<\/li>\n<li>5 coriander powder<\/li>\n<li>5 tsp sugar<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tsp chilli powder<\/li>\n<li>5 tsp cumin powder<\/li>\n<li>1 tsp turmeric powder<\/li>\n<li>1 tsp black pepper powder<\/li>\n<li>5 tsp fennel seeds<\/li>\n<\/ul>\n<p><strong>STEPS<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 1\/8<\/strong><\/p>\n<p>Prepare ghee by heating butter, as listed in (A) and (B) at lowest heat until whey floats to the top. Remove whey and set aside.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 2\/8<\/strong><\/p>\n<p>Using 1.5 tablespoons of ghee, saut\u00e9 all spices listed in (A) at low heat. Add slices of half a red onion and saute until they are slightly wilted. Add knotted pandan leaf and basmati rice into the pot. Pour in milk and water and cook at high heat. Once it boils, reduce heat to the lowest and allow it to simmer until cooked.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 3\/8<\/strong><\/p>\n<p>Meanwhile, prepare saffron water by toasting saffron in a dry pan at low heat for 50-60 seconds. Add 1 tablespoon of boiling water to saffron and allow it to sit for 10 minutes.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 4\/8<\/strong><\/p>\n<p>Once rice is ready, pour saffron water onto rice. Cover the pot of rice with the lid and leave it aside.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 5\/8<\/strong><\/p>\n<p>Marinate chicken with yoghurt for at least 30 minutes. Then, use the rest of the ghee to saut\u00e9 all spices listed in B (garlic, ginger and chopped red onions) at low heat until fragrant.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 6\/8<\/strong><\/p>\n<p>Stir in tomatoes and knotted pandan leaf and saute for 3 minutes or until tomatoes are slightly softer.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Step 7\/8<\/strong><\/p>\n<p>Add in marinated chicken pieces (removing as much yoghurt as possible) and coat them evenly with the spices. Add enough water to cover chicken pieces and increase heat to the highest. Then, add yoghurt which was removed from chicken pieces and stir well. Once curry boils, reduce heat and let it simmer for at least 20 minutes or until chicken is cooked. Add salt and sugar to taste.<\/p>\n<p><strong>Step 8\/8<\/strong><\/p>\n<p>Serve rice with chicken curry and garnish with some fried raisins, fried cashew nuts, chillies, spring onions and fried shallots.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS: A 190 g basmati rice 2 tbsp butter 100 ml milk 1 star anise 1 tsp cumin powder 1 pandan leaves 25 tsp salt 3 cardamom 3 clove(s) 25 tsp saffron 1 tsp cumin seeds INGREDIENTS: B 350 g chicken meat 2 tomato(es) 150 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[204,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1870"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=1870"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1870\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/1868"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=1870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=1870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=1870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}