A. Chicken Marination
5 pieces of chicken wings
1 cup yogurt
1 tbsp chili powder
1 tbsp ginger and garlic paste
1 tsp turmeric
1 tsp salt
B. Basmati Rice
2 cups basmati rice(if rice cooker cup its 3 cups)
(Soak this for a minimum of half an hour)
6 cups water
1 cup red palm oil
C. Prefried Onions
2 cups large onions cut into rings and fried in
1 cup red palm oil
D. Chicken Gravy
2 cinnamon sticks
2 star anises
10 black peppercorns
3 tbsp meat curry powder
2 tsp biryani spice
1 cup large onions (sliced)
1 cup shallots (cut into rings)
1 cup chopped mint leaves
1 cup chopped coriander leaves (keep the root aside but chop it up as well)
1 cup diced tomatoes
1 cup golden palm oil
Salt to taste
1. Marinate all of (A) and keep refrigerated for 2 hours.
2. Boil 6 cups of water and add the soaked basmati rice along with one cup of red palm oil and let it cook until 3/4 done.
3. Drain the rice and keep the starchy water for later use.
4. In a pan, pour one cup of red palm oil and fry 2 cups of large onion rings until golden brown. This takes time so patience is the key!
5. Drain the onions out and place them on a paper towel.
6. Next pour in 1 cup of golden palm oil into this onion infused oil and let it heat up.
7. Once a little hot, add each spice in (D) starting with cinnamon, star anise, cardamom and black peppercorns.
8. Once the spices start to splutter add one cup of sliced onions and let this caramelise.
9. Once it starts caramelising, add the meat curry powder followed by the biryani spice and give it a good stir.
10. Add the marinated chicken into the pan along with the diced tomatoes and stir well.
11. Add salt to your preference and stir again.
12. Close the pan and let this simmer on low flame until chicken is partially or almost cooked.
13. Roughly after around 20 minutes, add chopped coriander roots and the chopped shallots and stir it thoroughly this time.
14. Switch off the stove and get ready to start the intresting part of assembling the whole thing together!
15. Take any big pot, try a non stick to avoid any unpleasant burning hahahaha .. and pour 2 tbsp of oil from the cooked chicken earlier.
16. Give your pot a nice swirl .. do the hip dance and let the pot be coated with oil as its first layer.
17. Now just follow my very simple half and half rule.
18. Half the chicken and half the gravy is placed at the bottom next.
19. This is followed by, half of the rice and half of the mint leaves, half of the coriander leaves and half of the golden fried onion rings.
20. Now again start with the remaining chicken and gravy followed by the rice, mint leaves, coriander leaves and onion rings.
21. Now place the pot on the stove on low flame and add 2 cups of the starchy water we kept earlier.
22. Let this simmer for 10 to 15 minutes or until the water dries up. Please use a low flame!
23. Now the biryani is done, so just plate it up any style and enjoy your yummy and healthy biryani!
24. I plated with boiled eggs, papad and raitha (yogurt+onion+s
1. Coriander root is where the aroma is so never ever discard it but wash it well as it can be extremely sandy!
2. Make sure you soak basmati rice always before cooking as it helps to make the rice less starchy and more grainy.
3. Score the chicken pieces so the marination really sips in.
4. I used cake measuring cups for my measurements so it is easy for everyone to follow.
5. The meat curry powder, the chili powder and the biryani spice can all be bought in any local store! No complicated ingredients at all!
6. Substituting ghee with palm oil has been beneficial for my health and my pockets .. it is high in Vitamin E and has no cholesterol and has such a gorgeous color so no need for saffron!
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize.
The competition’s closed, but you can always check out the other Food Fight submissions at https://rage.com.my/foodfight