Beriani Gam
This is a true Johorean Beriani which is an all-time favorite in my household.
This is a true Johorean Beriani which is an all-time favorite in my household. The main trick to the success of this dish is to follow the water measurements accurately (1 cup of rice to 1 1/2 cups of water), get the best rempah beriani & you should not miss out the coriander... Vital to the final flavor.Beriani Gam Johor
Ingredients
- Ingredients:3 cups Basmathi rice, washed and drained
- water3.5 cups
- shallots, sliced thinly8 bulbs
- garlic, sliced thinly2 cloves
- ginger juice ( 2inch ginger blended with 1 cup of water. Drain. Keep the ginger juice!)½ cup evaporated milk mixed with 2 tbsp lime juice1 pinch saffron, rubbed with ½ tsp sugar & soak in 2 tbsp rose water1 cup
- salt2 tsp
- fresh coriander leaves, cut in 21 ladleful ghee1 ladleful cooking oil1 stick cinnamon stick2 star anise1 stalk
- 6 cloves
- 6 cardamoms2 screwpine leaves, torn & tied into a knot
- sultanas1 handful
- cashew nuts1 handful
- crispy fried shallots1 handful
Instructions
- 1.
Put the basmathi rice, water, ginger juice, rose water soaked with saffron and salt in a rice cooker.In a small pan, heat oil & ghee.Put the cinnamon, star anise, cloves, cardamoms and screwpine leaves in the hot oil.Sautee the shallots and garlic.Pour the ingredients from the pan into the rice cooker.Begin the rice cooker.The moment the rice is cooked and steaming, pour in the thairu (milk mixed with lime juice) and throw the fresh coriander in the rice cooker.
- 2.
Close the cover back quickly.Create a hole in the center of the beriani and put the cooked kuzi lamb/chicken and eggs into the hole.
- 3.
Let it rest a while.When serving, sprinkle with cashew nuts, sultanas and crispy fried shallots.Kuzi Ayam/KambingBlend together:20 bulbs shallots8 cloves garlic2 inches gingerOther ingredients:2 kg chicken/lamb, cut into 16 pieces4 eggs, boiled4 tbsp rempah beriani1/2 cup tomato puree1 stick carrot, skinned & cut into finger sized lengths2 tomatoes, quartered into wedges4 tbsp honey1 stick cinnamon2 star anise6 cardamoms6 cloves2 cups water1 ½ tsp salt½ cup oil2 tbsp ghee1 sprig coriander roots, cut into 1 inch lengths1 sprig spring onions, cut into 1 inch lengths1 sprig chinese celery cut into 1 inch lengths1 big handful of plucked mint leavesMethod:In a pan, heat the oil and ghee.
- 4.
Put in the cinnamon, cloves, star anise and cardamoms.Sautee' the blended ingredients and the rempah beriani.Put in the lamb shoulder.
- 5.
Coat the lamb with the rempah and blended ingredients.Put in the tomato puree & carrots.Pour in the water.
- 6.
Add the boiled eggs.
- 7.
Cook on low fire covered.When the lamb is tender, add tomato wedges, coriander roots, chinese celery, mint leaves, spring onions, honey & salt to taste.