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Chef Wan’s Recipe: Nasi Beriani Gam

#114_food_chefwanCHEF WAN

The celebrity chef was in town to greet fans and sign copies of his book, 400 Resipi Terbaik Chef Wan, at BookFest 2014.

 

#115_food_NASI-BERIANI-GAM

INGREDIENTS

  • 125ml Ghee
  • 4 Cardamoms
  • 6 Cloves
  • 2 Star anise
  • 1 Large onion, skinned, peeled & minced
  • 10 Shallots, skinned, peeled & minced
  • 4 cloves Garlic, skinned & sliced thin
  • 1 inch Ginger, skinned, peeled & sliced thin
  • 2 stalks Lemongrass
  • 2 Pandan leaves, knotted
  • 250g Raisins
  • 2 Tomatoes, coarsely minced
  • 750ml Chicken stock
  • 250ml Evaporated milk
  • 1 tsp Saffron
  • 1 tbsp Mint leaves, chopped, for garnish
  • 1kg Basmati rice, washed
  • 4 tbsp Rosewater
  • 1 sprinkle Fried onions
  • Salt to taste

METHOD

  1. Heat the ghee in a frying pan and fry the cardamom, cloves and star anise. Add the onion, garlic, ginger, lemongrass and pandan leaves, and sauté for a few minutes. Add in raisins and tomatoes, and fry again for about 10 min.
  2. Pour in the chicken stock, evaporated milk, saffron and mint leaves. Bring it to a boil. Add salt and rice. Simmer until the rice is cooked, in about 20 min.
  3. Reduce the heat and cover the pot. Let it simmer again for 10 min, then pour the rose water and cook again for 5 min. Sprinkle with fried onions and serve with Kuzi Ayam (the Kelantan-style chicken dish) preferably.

 

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