Nasi Briyani with Indian Curry Chicken

INGREDIENTS:

• 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

METHOD:

For the Nasi Briyani

1. Heat ghee over medium heat. Add in all the spices and stir until aromatic.
2. Add ecoBrown’s Pusa Brown and stir to coat. Pour in seasoning.
3. Add in tomato and carrot, and stir well to combine. Remove from heat and transfer rice mixture to the steamer.
4. Steam for 25-30 minutes, or until the rice is well cooked.
5. Once the rice is cooked, fluff up the rice with a fork.

For the Indian Curry Chicken 

1. Heat oil and stir fry all spices, until fragrant.
2. Add in chicken and mix well. Pour in water and seasoning. 
3. Stir well and add pandan leaves (tied into knot).
4. Simmer chicken for 25 minutes till well cooked.

Serve hot.