Intisari Bakers Sdn. Bhd.

Malaysian Cooking

Nasi Beriani

1 chicken, about 900gms ( beef/mutton )
1 tbsp poppy seeds
1 clove garlic
1 cup shallots - sliced
1 tsp curry powder
2 -- 3 tsps salt
2 chillies
1/2 coconut - grated
5 cm piece ginger
4 tbsps ghee
5 cloves
5 cm cinnamon stick
10 cashew nuts
10 almonds
450 gms long-grain rice

Cut chicken into 6 -- 8 pieces
Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds.
Heat ghee and fry cloves, cinnamon, shallots.
Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder.
Stir to mix and cook covered for 10 minutes.
Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it.
When the rice has absorbed all the milk, make a well in the center and put the chicken mixture.
Cover and allow rice to cook over very low fire.

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