Nasi Briyani 500 g ecoBrown’s Pusa Brown 3 tbsp ghee 100 g chopped shallot 1 cinnamon stick 2 star anise 6 cardamom seed 6 cloves 30 g chopped garlic 150 g spices Indian curry 1 tomato, cut into cubes 1 carrot, cut into small pieces 300 g water 40 g ginger squeezed juice 300 g evaporated milk 30 g lime juice 15 g sugar 10 g salt 4 g chicken stock granules 10 g rose water
Indian curry chicken 1 kg chicken drumstick 4 g chicken stock granules 15 g sugar 12 g salt 2 g msg 300 g evaporated milk 300 g water 600 g spices curry chicken 4 pcs pandan leaves *Spices (blended): 200 g shallot, 80 g garlic, 40 g ginger, 5 g dried chili, 70 g toasted cashew nuts, 100 g cooking oil, 30 g chopped Chinese celery, 30 g chopped spring onion, 30 g coriander leaf, 30 g briyani mix spices, 200 g tomato puree
For garnishing 100 g raisins 150 g toasted cashew nuts Some mint leaves
For the Nasi Briyani
Heat ghee over medium heat. Add in all the spices and stir until aromatic.
Add ecoBrown’s Pusa Brown and stir to coat. Pour in seasoning.
Add in tomato and carrot, and stir well to combine. Remove from heat and transfer rice mixture to the steamer.
Steam for 25-30 minutes, or until the rice is well cooked.
Once the rice is cooked, fluff up the rice with a fork.
For the Indian Curry Chicken
Heat oil and stir fry all spices, until fragrant.
Add in chicken and mix well. Pour in water and seasoning.