• Prep Time 25 minutes
  • Cook Time 50 minutes
  • Serving For 8-10 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Adabi.

Recipe Ingredient

  • 6 cups Basmathi Rice (soaked and drained)
  • 6 cups water
  • ½ cup Evaporated Milk
  • 1 nos Big Onion (sliced)
  • 1 nos Tomato (cut into wedges of 4)
  • 1 nos Big Red Chilli (cut into half)
  • 1 nos Big Green Chilli (cut into half)
  • 1 nos Pandan Leaf (tied to knot)
  • 1 Tbsp Yellow Food Colouring (optional)
  • 3 Tbsp Adabi’s Serbuk Beriani
  • Adabi’s Garam Halus, To taste
  • sugar, to taste
  • cooking oil, some
  • 3//4 cup ghee
  • Blended paste
  • 2 nos Shallots
  • 3 cloves Garlic
  • 2cm Ginger
  • Garnish
  • 6 Tbsp Toasted cashew nuts
  • 3 Tbsp Raisins
  • 2 stalks Coriander leaves (roughly chopped)
  • 2 stalks Mint leaves (roughly chopped)
  • 5 nos Hard Boiled Eggs (shelled)
  • 1 nos Big Onion (sliced thinly)
  • 2 cloves Garlic (sliced thinly)
  • 1cm Ginger (sliced thinly)
  • 1 nos Lemongrass (bruised)
  • 1 packet Adabi’s Sup Tulang
  • 1 packet Adabi’s Perencah Rendang
  • 1 packet Adabi’s Serbuk Rendang
  • 1 Tbsp Adabi’s Serbuk Nasi Goreng Ayam
  • 2 Tbsp Adabi’s Santan
  • 2 Tbsp Fried Coconut paste (kerisik)
  • 1 pc Fresh Turmeric Leaf
  • 6 Tbsp Cooking Oil
  • Adabi Garam Halus, to taste
  • Sugar, to taste
  • Water


  1. In a wok, heat up the ghee and an adequate amount of cooking oil. Add in the sliced onions, tomatoes, and chillies. Fry till it becomes fragrant
  2. Then, add in the blended aromatics to mix till well combined. Followed by Adabi’s Serbuk Beriani for another 2-3 minutes
  3. Meanwhile, in a rice cooker pot, place the drained rice, water, evaporated milk and some salt and sugar to taste.
  4. Once the beriani aromatics are done, transfer over into the pot and mix till well combined. Leave it to cook.
  5. (Optional) : When rice is done, make a well in the middle and scatter drops of yellow coloring in and leave the lid back on for another 5 mins
  6. Loosen the cooked biryani and add in the garnishes.
  8. In a pan, heat up the cooking oil. Add in the onion, garlic, ginger, lemongrass and Adabi’s Sup Tulang, fry till aromatic.
  9. Then, add in Adabi’s Perencah Rendang and Adabi’s Serbuk Rendang to fry till the oil floats/separates (pecah minyak)
  10. Once the oil floats, stir in an adequate amount of water, according to your preference. Followed by Adabi’s Santan and let it simmer for 1-2 minutes
  11. Add in the boiled eggs, Adabi’s Serbuk Nasi Goreng Ayam, some Adabi Garam Halus and sugar to taste. Mix till well combined.
  12. Lastly, mix in the sliced turmeric leaf and it’s ready to be served!

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