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
Instructions
- Wash and soak Basmati rice in water mixed with turmeric powder for 30-35 minutes. Drain rice in a colander.
- 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.
- 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.
- Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.
- Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.
