with MARIGOLD Chef's Selection Evaporated Milk
Nasi Beriani Ayam Johor
Made With MARIGOLD
Evaporated Milk and Sweetened Creamer
Ingredients
Chicken Beriani ingredients
1 whole chicken, cut into 16 pieces
2 tbsp (30g) beriani spices*
A pinch of salt
1 cup cooking oil, for frying
Nasi Beriani ingredients
8 cups (2kg) basmati rice
9 cups (2160ml) water
10 cloves (50g) shallots
10 cloves (70g) garlic
1/2 cup mint leaves
3 green chilies
2-inch ginger
3 tbsp (30g) beriani spice*
2 ladles cooking oil
2 tbsp ghee oil
2 pcs cinnamon
10 cloves
7 star anise
15 cardamoms
Salt (to taste)
2-3 pieces rock sugar
1/2 small can (80g) tomato puree
1 can MARIGOLD Evaporated Filled Milk
2 tbsp MARIGOLD Sweetened Creamer
A handful of raisins
1/2 cup fried shallots
A pinch of saffron, diluted in 1 tbsp of warm MARIGOLD Evaporated Filled Milk
3 tbsp rose water
Coriander, chopped
1 tomato, diced
Mint leaves, for garnish
Cashew nuts, for garnish
*Homemade Beriani Spice Ingredients: (If not using Premix Spices)
10 cloves
4 white cardamom
10 green cardamom
10 black pepper seeds
4 cinnamon sticks
3 bay leaves
2 tbsp fried shallots
3 tbsp cumin
1/2 tbsp white cumin
1/4 tbsp turmeric powder
1/2 tbsp chili powder
Method
Nasi Beriani Ayam Johor:
1
Wash and soak rice for 1 hour. Discard water.
2
Marinate the chicken with beriani spice and salt for 10 minutes and keep in the refrigerator.
3
Heat up cooking oil and fry the chicken half-cooked until it turns yellow-gold in colour. Strain out the oil and set it aside.
4
In a blender, add shallots, garlic, mint leaves, green chili, ginger, beriani spice with a cup of water and blend it into a rough paste.
5
In a pot, heat ghee and excess of oil from the chicken. Add cinnamon, cloves, star anise, cardamoms and spice paste. Sauté until fragrant.
6
Then add in water, salt, rock sugar, tomato puree, MARIGOLD Evaporated Filled Milk and MARIGOLD Sweetened Creamer.
7
Once boiled, add in the rice and stir. Let it simmer and reduce the heat.
8
Once rice is cooked, add in raisins and fried shallots. Sprinkle the saffron water and rose water into the rice and stir evenly.
9
Place chicken, tomato and coriander on top of the rice and close the lid. Reduce the heat and set it aside for 10 minutes.
10
Garnish with mint leaves and cashew nuts before serving.
Homemade Beriani Spice:
1
Blend cloves, white cardamom, green cardamom, black pepper, cinnamon sticks, bay leaves, fried shallots, cumin and white cumin altogether.
2
Once blend, add in turmeric powder and chili powder. Mix it until well combined.
Chef's Tip
Rock sugar is used to give the rice a glossy finishing
Watch The Tutorial
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