Malaysian Nasi Biryani ملائشین ناسی بریانی

Malaysian Nasi  Biryani is a very very tasty and delicious version of Biryani From Malaysia. Malyasia and Ex Prime Minister of Malaysia Mahathir Mohamad are well known in Pakistan.  Many Pakistani are living in Malaysia and some of them married to Malaysian women. One of my friend's brother married to a Malaysian lady. She also travelled to Pakistan. Background of the photo below is a gift from Malaysia.

Malaysian Nasi Biryani

Ingredients:

• Rice  1/2 kg - 3/4 kg
• Mutton/Chicken 1 kg
• Oil 1 cup
• Onion chopped  3-4
• Tomatoes chopped 3-4
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Tamarind Juice 2 tablespoon
• Coconut Milk  1 cup
• Green Chillies whole  4
• Mint leaves fresh 1 bunch
• Coriander leaves  fresh 1 bunch
• Yellow Food Colour 1 pinch
• Sliced Coconut 2 tablespoon

Garnish and Serving:

• Pickled Cucumber   as required
• Pickled  Onion as required
• Pickled Carrots  as required

Spices:

• Bay leaves whole   2
• Cinnamon sticks   3
• Cloves whole  8
• Star anise  3
• Cardamom green  6
• Cardamom brown 2
• Cumin seeds whole 1 teaspoon

• Red Chillies 1 teaspoon
• Salt to taste
• Coriander powder 1 teaspoon
• Turmeric powder  1/2 teaspoon
• Black pepper powder 1/2 teaspoon

Procedure:

• Thoroughly wash and soak rice for 1/2 hour.
• Take 6 glass water (for 1/2 kg rice) and 2 teaspoon salt in a pan, add soaked rice.
• Boil on medium flame till rice are near to cook.
• Drain and keep aside.

• Now fry onion in a pan till golden.
• Add ginger garlic, tomatoes, tamarind juice, coconut milk ,green chillies and  and spices, fry for 5 minutes.
• Then add mutton/chicken and cook on medium heat till meat is done. Add water (when using mutton) during cooking.
• Now spread layer of boiled rice on top of the cooked mutton. Then sprinkle fresh coriander leaves, fresh mint leaves and sliced coconut on top layer. Also sprinkle yellow food colour.
• Simmer for  10-15 minutes.
• Delicious Malaysian Nasi Biryani is ready.
• Serve with pickle vegetable like cucumber , onion , green chillies and carrots.

Note:

If you do not have pickled vegetables.  Use the below procedure:

Sliced  cucumber 1

Quartered onion 2

Lemon wedges  from 2 lemons

Julian cut carrots  1/2 cup

Green Chillies whole  4

Mix together all the above to impart lemons taste to all vegetable.

Then place on top of the cooking mutton/chicken, lower the flame.

Then remove from top of the gravy after 4-5 minutes, and retain for serving when Nasi biryani is cooked 

Beef Rendang (Indonesian and Malaysian Celebrated Dish)

Today my younger children are returning home after spending a week long summer vacations at their maternal grands. We are cooking most celebrated dish of Indonesia to welcome them at home. This dish also popular in Malaysia, Singapore, Brunei and Thailand.

Beef Rendang

Ingredients:

• Beef Chunks   1 kg
• Oil 1 cup
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon grass chopped 2 stalks
• Lemon juice 1-2 teaspoon
• Tamarind paste 1 teaspoon
• Desiccated coconut 1 teaspoon
• Coconut Milk  1 cup
• Lemon zest strips 1/2 teaspoon
• Brown sugar or caramelized sugar  2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies whole 3-4
• Coriander powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 1-2 minutes.
• Then add lemon grass, lemon juice,desiccated coconut, lemon zest , salt and spices except garam masala.
• Fry for few minutes then add meat and coconut milk and fry for 5 more minutes.
• Add 1-2 cup water and continue to cook on low flame till beef is fully tender.
• Evaporate excess water if any, on high flame.
• Sprinkle garma masala, add sugar, lemon juice and tamarind paste.
• Cook for few minutes then simmer.
• Delicious Beef Rendang is ready to serve.
• Serve with steamed rice.

Satay (Indonesian National Dish) / Sate چکن ساتے

Satay is a National dish of Indonesia, also popular in Thailand, Malaysia, Singapore and Brunei. It is a  street snack in these countries like Tikka boti in India and Pakistan. It is very tasty , tangy and mouth watering dish.

Satay / Sate

Ingredients:

• Chicken breast fillet  1/2 kg
• Ginger paste 1 teaspoon
• Ginger paste 1 teaspoon
• Lemon juice 2 teaspoon
• Soy sauce  1 tablespoon
• Coconut Milk/ Peanut butter 1-2 tablespoon 
• Sesame oil 1 tablespoon
• Sugar 1-2 teaspoon

Spices:

• Red Chilli powder  1/2 teaspoon
• Salt to taste
• Turmeric 1/4 teaspoon
• Black pepper  1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Curry powder 1/2 to 1 teaspoon
• Dry Roasted chopped peanuts for decoration

Salad:

• Cucumber sliced for serving
• Tomatoes sliced for serving
• Onion slices for serving
• Wooden skewers,  pre-soaked   as required

Procedure:

• Mix together all spices ,ginger garlic pastes, lemon juice, coconut milk/peanut butter, oil and sugar and make a paste.
• Apply this paste on Chicken breast fillets, and keep in a cool place for 1-2 hour for marination.
• Sew marinated Chicken fillets on pre-soaked wooden skewers.
• Grill over a charcoal fire or gas griller till tender.
• Delicious Satay is ready.
• Serve with cucumber, tomatoes and onion.