Sunday, 22 June 2008

Bryani Rice With Baked Chicken

Last Christmas I cooked this dish for my family members. This is a 2-in-1 dish as the marinated ingredients used for one dish can be used for another dish. This is also one of my signature dishes.

Baked Chicken Recipe:

  • 6 pieces of chicken thighs
  • 10 cloves of garlic (use more if the chicken thigh is big)
  • 10 cloves of shallots (use more if the chicken thigh is big)
  • 3 sprigs of lemon grass
  • 1 stem of (2 inches) ginger
  • 1 stem of (3 inches) turmeric(kunyit)
  • 1 sprigs of coriander leaves (chopped)
  • 2 tbsp fennel seeds powder (jintan putih)
  • 1 tbsp cumin seeds poweder (jintan manis)
  • 1 tbsp paprika
  • Juice from 1 lemon
  • Salt to taste
(Note: The last 3 ingredients can be replaced with babas curry powder or any masala powder if you find it trouble some to get these ingredients. Or, as an alternative, you may use the pre-packed satay spices from Carrefour)

Preparation Methods:
  • Blend shallots, garlic, lemon grass, ginger and turmeric together. Mix in all the spices, lemon juice and salt into a paste.
  • Clean chicken, trim off excess fat. Leave the skin on.
  • Make 3 slit on the fresh to enable easy penetration of the marinating ingredients into the meat.
  • Massage the chicken thigh with the paste and the chopped coriander leaves.
  • Leave to marinate inside the fridge for at least 3 hours.
  • Preheat oven to 220 degree celcius.
  • Bake the chicken for 30 mins
  • Then turn the grill mode (or switch to upper heat) if you are using a traditional convection oven. Grill for another 5-10 min.
  • Remember to brush the chicken with some oil mix with water in between baking to prevent drying.

Bryani Rice Recipe


2 cups basmathi rice, wash and rinsed
Leftover chicken marinate paste
1 cup milk/evaporated milk + water enough to cook 2 cups of rice
Pandan leaves tie into knots
2tbsp olive butter
1 cinnamon stick
1 clove
1 tbsp raisins
Some cashew nuts

Preparation Methods :

1. Fry the leftover marinates, cinnamon stick, cloves with some olive butter in a non-stick pan.
2. Pour the rice in and fry for 2 min. Do NOT add any water.
3. Pour the rice into the rice cooker, add in the pandan leaves, milk and water.
4. When the rice is half cooked, pour the raisin and cashew nut in
5. Serve the cooked rice with the chicken thigh or eat it on its own.

Bon Appetit!


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