My two good friends came over for dinner on of the Saturday. Gosh… that was really long time ago. I think about two months ago. Just today I uploaded all the pictures and sort out the food shoots taken two - three months ago.  Also just realized my SONY digital camera kaput liao. The flash is not working and the pictures turned out sucks. The yellow colour Nasi Briyani become dark brown colour. The Curry Chicken cooked with Pasta sauce in nice red colour and the picture turned out to brown. Sigh… its time to save money again to invest in a better SLR camera.

My friends enjoyed the Nasi Briyani with Curry Chicken Both of them really enjoyed it and no left over that night. All gone. Give it a try on this recipe. It is a recipe created by my home economist. It is just so simple. I also prepared Acar Timun to serve along with it.

Rice Ingredients :
600g basmati rice, soak for ½ hour and drain
100ml evaporated filled milk
1 litre water
4 tsp chicken stock concentrate
1 large onion, sliced thinly
½ tsp tumeric powder
2 tsp salt
4 cloves
1 cinnamon bark
5 cardamon, crushed
1/2 cup of mixed vegetables

Chicken Curry Ingredients :
4 chicken whole legs, cut into two (1.2kg)
1 tbsp salt
30g chicken curry powder
2 tbsp garam masala
2 tbsp chopped ginger
1 cup chopped onions
1 large onion, sliced thinly
1/2 cup of green peas
1 bottle San Remo Mushroom & Tomato sauce

Method:

1. Marinate chicken with salt and curry powder for ½ hour.
2. Heat 3 tablespoons oil, sauté onions and ginger till fragrant. Put in chicken pieces and pan fry for 3 minutes.
3. Add in pasta sauce and 300ml water. Bring mixture to a boil, lower fire and simmer over medium fire until chicken is tender. Mixed in 2 tablespoons garam masala, big onions and green peas. Mixed well and dish up.
4. To cook rice, heat 2 tablespoons butter/ghee sauté cloves, cinnamon bark and cardamom till fragrant. Add in onions and tumeric powder. Fry till onions is lightly brown and then mixed in rice and tumeric powder.
5. Put rice into a rice cooker with milk, mixed vegetables, water and pandan leaves. Serve briyani rice with chicken curry and acar timun.