CHICKEN NASI BRIYANI.
I have had a few requests to add recipes
on a more regular basis, and to expand on the Indian
To date, I have tried to keep the
recipes simple, hence the name ‘Yes You Can
That name, btw, has been around since before Barack
Obama became famous!
So lets get technical, but don’t
despair, you can do it!
Here is a recipe for a mouth-watering Chicken Nasi
The recipe calls for Pandan leaves.
I have no idea if there is an English name for it,
but it is a fairly common ingredient in Malay, Thai
and Indian cooking.
I have, once or twice, come across it at the Indian
vegetable section at Fruit and Veg City in Access
Park, but it is not freely available in South Africa.
Well-stocked Asian shops carry it in a bottled paste,
and there is also an extract available.
If you can’t find it, don’t
stress. Just leave it out, but at least try your utmost
to get it. It opens up a whole new world.
1/4 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 X 3” cinnamon stick
1 tbsp Brown mustard seeds
3 Star aniseed
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste
4 cups long-grained white rice, washed
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins (optional. I prefer to leave
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste
Mix the chicken pieces with buttermilk, ground turmeric
and salt & let it sit for about 2 hours.
Mix crispy fried onions with garam masala and set
Roast the cinnamon stick, brown mustard seeds, star
anise, cloves, cumin seeds in a dry skillet. Pound
them together in a mortar or mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground
spices, paprika, garlic and green chilies. Set aside.
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter, 1 cinnamon
stick and 3 bay leaves and fry until the aroma of
the spices comes out. Set aside.
Boil the water in a large pan and stir in cloves,
2 cinnamon sticks, 3 bay leaves, cardamoms & brown
Add rice, pandan leaves to boiling water and salt
to taste and cook until 2/3 done. About six minutes.
(do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves.
Place half the marinated chicken in a pot. Add a layer
of rice on the chicken and sprinkle with some safron
milk, fragrant butter, green peas, dark raisins &
mint leaves. Repeat the layers with the same order
and bake in 325 deg F oven for 30 to 40 minutes until
the chicken is done.
Fit for royalty, but please, eating
any briyani without dahi
or raita and poppadums is like eating a sausage roll