Malaysian Chicken Rice.
- Fiona Kezia Winston
- Oct 11, 2017
- 1 min read
This recipe is one of my favourite one-pot recipes so far. I saw this as an Instagram post, a long time back and I instantly loved it for how easy it seemed to be. It is as easy as it is looks and tastier than it looks 🤦🏻♀️ Sorry for the bad picture, all the pictures were taken in a haste.
Ingredients:
Basmati Rice- 1 kg
Chicken- 1 kg
Butter- 100 grams
Milk- 1 litre
Turmeric powder
Black pepper powder
Oregano
Lemon grass (optional)
Chilli flakes
Salt
Method:
Marinade the chicken in milk, turmeric, pepper, oregano, lemon grass, chilli flakes and salt overnight in the refrigerator.
Heat the pressure cooker, add in butter, and the chicken marinade.
In a separate pan, heat butter and fry the basmati rice to a slight golden brown.
When the chicken marinade starts bubbling, add in the rice and required amount of water and put the lid on.
The rice shouldn’t be dry, it should have a curried consistency when done.
Garnish with chopped mint leaves when done.
Serve with raita.
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