Nasi Bukhari With Chicken / Meat

I went to a cooking class held at Chef Ismail's Rebung some time back (but it wasnt the chef who taught the class). We were only using the facilities there and the chief cook for the day was a fellow food enthusiast who shared with us a most remarkable recipe of hers.

I made this a couple of times and both times the children gave thumbs up sign for it. It's easy, simple and simply sedaaap.

Here's how..

1kg basmathi rice
1 whole chicken (cut into pieces) * The chicken could be substituted with mutton or beef.
3 + 3 pandan leaves
Ghee (minyak sapi) & cooking oil
Mint leaves (pudina) or you can use curry leaves too

A
Dried chilli (amount according to taste) or chilli boh
1 medium onion
3 garlic
1 inch ginger

B
1 medium tomato (cut into 8)
5 tablespoons crisply fried onion (bawang goreng)
1 packet bukhari powder (beriani powder works fine too)
1/4 can evaporated milk
About 1/2 cup tomato sauce

C
1 stick cinnamon (kayu manis)
5 cloves (cengkih)
3 cardommon (buah pelaga)
2 anise seed (bunga lawang)

Directions
1. Blend A together till fine.
2. Mix chicken, A & B together. Marinate for 10 minutes or so.
3. Heat ghee & oil and add C. Fry till aromatic. Add marinated chicken & its ingredients. Simmer for a short while.
4. Add water, salt and pandan leaves.
5. Stir. Close lid. Cook on a slow fire. Occassionally stir the chicken.
6. When chicken is cooked, put chicken in a serving dish with about two thirds of the sauce.
7. Put washed basmathi into the rice cooker and add in remainder of the chicken sauce. Add enough water. Add also salt and remaining pandan leaves. Stir. Cook.
8. When rice is cooked, garnish with mint / curry leaves.
9. Serve rice hot with chicken.

The kids really love this. And I didnt know I could cook that good, actually..

*****