Nasi Biryani Ayam

Malaysian Style

Chicken and Rice Casserole in the fashion of Ali's Cafe in Melaka.
This is based on a recipe by Madhur Jaffrey with changes to speed up the
process and make it more like the Malaysian version I'm used to.

 Ingredients

2 cups Basmati rice
1 t salt
1 t saffron threads or 1 t turmeric
1/2 cup warm milk
3 medium sized onions
4 cloves garlic, minced
3/4 inch cube fresh ginger, minced
1/4 cup slivered almonds, roasted lightly
2/3 cup water
vegetable oil for frying
1/4 cup raisins
1/4 cup peas, fresh or frozen
1 lb chicken parts, dark meat is best
1 cup plain yoghurt
6 whole cloves
1/4 t ground cloves
1/4 t whole peppercorns
1/2 t ground cardamom
1 t ground cumin
1 t ground coriander
1 stick cinnamon
1/4 t ground cinnamon
1/4 t nutmeg
1/2 t cayenne
2 T butter


 Method 

Wash the rice and let it soak for several hours in salt water.  Roast the 
saffron in an iron pan, crumble it and let it soak in the warm milk for several
hours.

Cook the chicken parts in a small amount of oil until they are browned then 
remove and set aside.

Cut up the onions finely and saute in small amount of oil until clear, add
garlic and ginger and continue to cook then add chicken back along with
any accumulated juices.  Add the yoghurt a little at a time.  Add salt and 2/3
cup of water.  Mix and bring to simmer, cover and let simmer for 30 minutes.
After 30 minutes add cloves, pepper, cardamom, cumin, cinnamon, nutmeg and
cayenne.  Cook for another 30 minutes.  Uncover and cook until a thick sauce
is left with the chicken.

Pour chicken and sauce into a heavy casserole with a tight fitting cover.
Preheat oven to 350 degrees.

Drain the rice.  Bring 3 quarts of water to a boil, then sprinkle rice on the
water and boil for 6 minutes.  Drain the rice.  Pile some of the rice on
the meat and sauce, sprinkle some of the raisins, almonds and peas on the rice,
add more rice, raisins, almonds and peas in layers until done.  Make a half
dozen small holes in the rice and place butter in each and drizzle the milk
and saffron over the works.

Seal with the lid and bake for 1 hour.  Serve.

 Selamat Makan