I made biryani masala for dinner tonight. A very simple dish that goes with indian dhal and malay salad….It’s quite similar to Nasi Arab, but briyani masala is quite hot & spicy with no cream/milk. Quite healthy, I assume.
To those looking for what to prepare for dinner, here’s the recipe.
1 kg chicken
1 kg biryani rice
3 tablespoon beriyani mix
Onion
Garlic
Ginger
Chillies
Tomatoes
Cashew nut
Kaskas powder
Salt
Butter
1. Blend garlic, ginger, chilli
2. Crush cashew nuts & kas kas. Make it into a paste.
3. Fry onions in butter. Add no.1, no. 2 and sliced tomatoes.
4. Add beriyani mix.
5. Add chicken pieces. Let it cook.
6. Soak rice in 15 minutes.
7. Fry it in butter till dry.
8. Add water and boil.
9. Mix the rice and chicken. Pour butter over it.
10. Cover it and cook till done.
INDIAN DHAL
1 cup lentils
3 cups Water
2 tablespoons Oil
1/2 teaspoon Black mustard seeds
Onion
Garlic
1 teaspoon Cumin seeds
1 tablespoon Hot green chiles chopped
4 whole Cloves-cengkih
1 teaspoon Salt
1/2 teaspoon Turmeric
Knorr Ikan bilis
Preparation
Cook the lentils until mushy (20-30 minutes). Meanwhile, heat the oil in a frying pan and add the mustard seeds. When these begin to pop, add the cumin seeds and saute briefly, being careful not to let them burn. Blend onion & garlic, and add them in. Add the chopped chilies (if using), cloves, salt, knorr ikan bilis and turmeric to the frying pan and continue frying for few minutes. Add the cooked lentils.
Stir well and reheat gently but thoroughly. I add a selection of diced vegetables like tomatoes, capsicum, celery and cauliflower.