• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 300g Basmati rice
  • 1/4 tsp turmeric powder
  • 4 tbsp margarine
  • 250ml plain yoghurt
  • 1 tsp salt
  • 900g chicken, chopped into large pieces
  • 80ml cooking oil
  • 2 tbsp ghee
  • 5cm cinnamon stick, lightly smashed to break up
  • (A)
  • 4 slices ginger
  • 10 shallots, thinly sliced
  • 3/4 tsp turmeric powder
  • 1 tsp coriander powder
  • (B)
  • 5 cloves garlic
  • 1 star anise
  • 5 cardamoms, lightly smashed
  • 1 tsp ground fennel
  • 1 tsp poppy seeds
  • Garnishing
  • 10–15 cashew nuts, deep-fried
  • 50g raisins
  • 1–2 tbsp shallots crisps


  1. Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander.
  2. Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yoghurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yoghurt and remaining salt. Continue to fry until chicken is tender. Leave aside.
  3. Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yoghurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
  4. Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.
  5. Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.

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