Rightful owner : Mrs. Leong Y. S.
Ingredients A. 1 thumb-sized piece ginger 3 cloves garlic 4 green chillies B. 1 handful mint leaves 2 stalks coriander with roots, rinsed 2 tomatoes, cut in eights 2 tablespoons tomato puree Seasoning: 2 teaspoons salt 2 teaspoons msg 1 teaspoon sugar 1.6 kg (3.5 lb) chicken quartered 225 g (8 oz.) ghee or 112 g (4 oz.) butter with 112 ml (4 fl. oz.) oil 1 teaspoon dry chilli powder mixed to a paste with water 1 level teaspoon garam masala (see recipe) 170 ml (6 fl. oz.) evaporated milk mixed with 1 tablespoon lemon juice and 112 (4 fl. oz.) water 285 g (10 oz.) shallots, thinly sliced. METHOD 1. Marinate chicken pieces with 1 level tablespoon salt and 1 teaspoon msg for 1 hour. 2. Heat a large saucepan with half of the ghee. Fry the shallots till golden brown. Set aside. 3. Fry A till fragrant. Add chilli paste and garam masala, then add in B, seasoning and 1/2 of the milk mixture. Stir-fry till oil bubbles through. 4. Put in chicken pieces, fried shallots, remaining milk and oil. Cook over high heat for 10 minutes. 5. Reduce heat to low and cook gently till chicken is tender. Drain chicken, keeping oil to cook the briani rice. To Cook Rice: C. 1 teaspoon chopped ginger 1 tablespoon chopped garlic 4 shallots, thinly sliced D. 5 cm (2 in) cinnamon bark 8 cardamoms, lightly bashed 6 cloves 600 g (21 oz.) Basmati (long grain) rice, washed and drained 55 g (2 oz.) ghee Seasoning: 1 teaspoon msg or 1 chicken cube 1.5 teaspoons salt 1.1 litres (40 fl. oz.) boiling water Colouring for Rice: Mix 1 teaspoon yello food coluring with 0.25 teaspoon Rose essence and 4 tablespoons water. 1. Heat wok with 55 g (2 oz.) ghee to fry C till lightly browned, add in D and stir-fry for 1/2 minute. Add in the remaining oil and the rice. Stir in pan till oil is absorbed into rice. 2. Pour in the boiling water and the seasoning. Cook rice in an electric rice-cooker till dry and fluffy. Do not stir while cooking. 3. Remove lid and sprinkle the yellow colouring mixture over rice. Continue to cook for another 10 minutes. Remove from heat. Loosen rice, mixing colours evenly. Serve hot with chicken.Source - "The Best of Singapore Cooking" by Mrs. Leong Yee Soo. pg. 56. c. 1988. Times Books International, Singapore. Contributed by - Lim Jin Aye