1.   Rinse the rice until the water runs clear, about three
times. Soak the rice for 30 minutes in cold water after
rinsing, ensuring that the water level is well over 10 cm or
4 inches above the level of the rice. Add 1 teaspoon salt and
parboil the rice until it is three-quarters cooked. Strain the
parboiled rice in a colander and set aside.

2.   Meanwhile, rinse the chicken and pat dry. Leave aside
or refrigerate.

3.   Grind the cardamom, cassia, cloves, cumin, chilli
powder, ginger and garlic into a fine paste.

4.   Heat a pan and add the ghee. Fry the sliced shallots
till light golden brown and set aside on a plate lined with
absorbent paper. To the same pan, add the ground paste
and the biryani chicken spice slurry, followed by the
tomatoes, tomato purée and mint leaves. Fry until the

tomatoes are softened. Pour in half of the evaporated milk.
Add the chicken and cook on all sides to seal juices, about 5
minutes. Season with remaining salt.

5.   Place half of the parboiled rice in a large pot and scoop
the curry gravy over the rice. Arrange the chicken over the
rice. Then cover the chicken with the other half portion of
rice. Combine the remaining evaporated milk, a teaspoon
of salt, yellow food colouring and rose water. Drizzle
solution evenly over the rice. Cover with a tight fitting lid
and return to simmer over low heat for about 30 minutes,
till the rice is well cooked.

6.   Garnish with the fried shallots, coriander leaves and
green chillies. Stir in the optional lime juice.

Nasi Minyak

Rice Cooked in Ghee, to accompany gravy dishes

Nasi minyak provides a tasteful pairing for the gravy of kormaks
and rendangs. When serving nasi minyak, my mother would throw
in her achar pickles as a side dish.

makes 6 to 10 servings

900 g or 2 pounds basmati rice

110 g or 4 ounces ghee
(preferably QBB brand)

70 g or 2½ ounces shallots,
peeled and sliced finely

70 g or 2½ ounces garlic,
peeled and minced

1 tablespoon minced ginger

3 cups water

¾ cup evaporated milk

½ tablespoon lime juice

1.   To cook the rice, rinse the rice until the water runs
clear, about three times.

2.   Heat a large saucepan and add the ghee. Fry the
shallots until light golden brown, then add in the minced
garlic and ginger. Lower heat and fry until fragrant.
Pour in the water and turn up the heat to bring to a boil.
Add the rice.

3.   When the rice is boiling, lower to a simmer and cover
the pot until the rice is cooked. Then use a fork to fluff the
rice, stirring in the evaporated milk and lime juice. Cover
and let the rice steam in its own heat for about 10 minutes.

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