recipe is: Fragrant Spiced Chicken Rice

this dish is best when served with acar.


300 - 400 gm chicken fillet cut into small bite-size pieces
750 gm basmati rice
1200 ml chicken stock (or if feeling lazy, just add 1 chicken stock cube to 1200 ml of water)


spices and stuff (for chicken)

to be marinated with the chicken pieces for about 2 hours

3 tbsp plain yoghurt
2 pips garlic, thinly sliced
2 shallots, thinly sliced
1/2 teaspoon mustard seeds (biji sawi)
1 tsp vegetable curry powder
2 cm pcs of galangal (lengkuas) cut into several pieces
3 sticks of lemongrass (serai) discard 2 to 3 outer layers and use only 8 - 10 cm from the botttom
2 stalks curry leaves (use only the leaves, discard the stems)
5 kaffir lime leaves (daun limau purut) thinly sliced
2 tsp salt

spices and stuff for rice

wash the rice about 2 hours before cooking and use a colader/sieve to drip dry

3 pips garlic, skinned and added to the drying rice
1 tsp mustard seed
3 cm stick cinnamon (kayu manis)
1 tsp cloves (bunga cengkeh)
1 tsp cardamoms (buah pelaga)
3 shallots, thinly sliced



method

Dry fry the mustard seed, cinnamon, cloves and cardamoms for about 1 minute over a small flame
Add about 3 tbsp of oil and throw in the shallots and fry til golden
Add 2 tbsp of butter and stir til melted
Turn up the flame to medium, add the rice and stir til the oil and butter are absorbed by the rice
Add 1/2 tsp of salt
Pour the rice into a rice cooker, add the chicken stock and boil as normal


Heat up 5 tbsp of oil
Add marinated chicken and fry til almost golden
Dish up on kitchen napkins to absorb the oil

Once the rice is cooked, add the chicken, stir to mix well, dish out, garnish with cashews nuts and serve.

serves about 5.