In the Kitchen

Ayam Briyani

Ayam Briyani

Prep

About 1 hour
|

Cook

About 1 hour
|

Makes

10 servings

Ingredients

    • 1 kg whole chicken, cut into 4 pieces
    • 1 cup ghee

    Briyani spice paste

    • 2 red onions, peeled
    • 3 inches old ginger, peeled
    • 5 cloves garlic, peeled
    • 1 tsp turmeric powder
    • 2 tbsp black pepper powder
    • 1 1/2 tsp salt
    • 1 tomato, chopped
    • 20g coriander leaves
    • 20g mint leaf
    • 1 cup water
    • 3 cardamoms
    • 3 star anise
    • 1 inch cinnamon
    • 3 cloves
    • 6 tbsp briyani powder
    • 50g cashewnuts, fried and pounded
    • 1 cup evaporated milk
    • Salt and sugar to taste
    • 2 shallots, sliced and fried

Method

    Wash chicken and set aside to drain.

    Deep fry the chicken until medium cooked. Put aside.

    Heat ghee or oil in a heavy-based pan over moderate heat.

    Add cardamom, star anise, cinnamon and cloves, stir for 2 minutes.

    Then saute the spice paste and briyani paste until fragrant about 7 minutes.

    Cook over low heat for 3 minutes till well blended.

    Add chicken and salt, stir continuously.

    Cook over moderate heat for 10 minutes.

    Add cashewnuts and milk and cook for about 5 minutes.

    Season with salt and sugar.

    Garnish with the fried onions.

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