Ayam Briyani

Ayam Briyani
Serves 10 | Prep under 30 mins

1kg whole chicken, cut into 4 pieces
1 cup of ghee
Briyani spice paste
red onions, peeled
3 inches of old ginger, peeled
cloves garlic, peeled
1 teaspoon of turmeric powder
2 tablespoons of black pepper powder
1 and half teaspoons of salt
tomato, chopped
20g of coriander leaves
20g mint leaf
1 cup of water
star anise
1 inch cinnamon
6 tablespoons of biryani powder
50g of cashewnuts, fried and pounded
1 cup of evaporated milk
Salt and sugar to taste
shallots, sliced and fried 
1. Wash chicken and set aside to drain.
2. Deep fry the chicken until medium cooked. Put aside.
3. Heat ghee or oil in a heavy-based pan over moderate heat.
4. Add cardamomstar anisecinnamon and cloves, stir for 2 minutes.
5. Then saute the spice paste and biryani paste until fragrant about 7 minutes.
6. Cook over low heat for 3 minutes till well blended.
7. Add chicken and salt, stir continuously. Cook over moderate heat for 10 minutes.
8. Add cashewnuts and milk and cook for about 5 minutes.
9. Season with salt and sugar.
10. Garnish with the fried onions

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