(Total time approx. 1 hr 15mins)
INGREDIENTS (makes 4 servings)
300-400g chicken (breast, or small cut thigh)
2 cups white rice
2 cups water (or enough water)
1 tsp butter / oil
2-3 garlic cloves
2 ginger slices
6 curry leaves
1 pandan leaf (rampe)
1 lemon grass (sere)
1 cinnamon stick
1-4 tsp saffron / turmeric powder
1 tsp mixed curry powder
1 tsp salt
Roasted cashew nuts or mint leaves
PREPARATION (~15 mins)
* Wash and cut the chicken into small pieces,
* Wash and drain the rice.
* Cut onions and garlic. Crush cardamon and cloves.
COOKING METHOD (~60mins):
In a pan, heat the oil on high, add onions, garlic, ginger, curry leaves, pandan leaf (rampe) and lemon grass (sere) and cook until golden brown.
Add rice to the pan, fry for 5-6 mins.
Move mixture to rice cooker, then heat oil again and fry the chicken on medium-high heat for 5-8 minutes.
Add water to the chicken, cook for about a minute, then pour everything into the rice cooker.
Stir the mixture in the rice cooker and mix well. Start cooking rice
When finished, garnish with roasted cashew nuts or mint leaves
Buriyani is traditionally baked in an oven (at 300ºC for 50-60 minutes, depending on the amount of rice)