Ayam Briyani

By Chef Rossham Rusli

 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.