Chef Norman's Aromatic Chicken Rendang Biryani

Name: Chef Norman's Aromatic Chicken Rendang Biryani
Cuisine: Asian
Ingredients: 400g basmati rice; 1 star anise; 1 cinnamon; 4 cardamom pods; 1 tsp fine sea salt; 1 pandan leaf (or bay leaf), tied into knot; 2 stalks of lemongrass, use bottom half and keep the tips for the rice; 1 medium onion; 3 cloves of garlic; 2.5cm ginger; 2.5cm galangal; 4 tsp chilli powder; 1 1⁄2 tsp ground turmeric; 500g boneless chicken thighs, cut into large chunks; 100ml light coconut milk; 1 tbsp tamarind paste; 1⁄2 tbsp palm sugar; 6 kaffir lime leaves, thinly sliced; 150g shallots, peeled and thinly sliced 100ml vegetable oil; 4 eggs, boiled in water for 10 minutes; A handful of fresh coriander, leaves picked 1 red chilli, thinly sliced; 4 tbsp desiccated coconut, toasted

9 steps

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". Rendang is a must cook dish for Eid Celebration in Malaysia and it can be either with chicken or beef. The meat is simmered on low heat until tender and the curry is cooked until dry. Similar to how most people think what they can do with the leftover turkey after Christmas, this biryani recipe is perfect for any leftover rendang after Eid.

Updated at: Thu, 17 Aug 2023 07:02:21 GMT

Ingredients

4 servings

Instructions

Step 1

Soak the rice in warm water., then wash in cold water until runs clear.

Step 2

Blitz the paste ingredients with 100ml of water until fine smooth. Transfer to a large bowl and mix well with chilli powder, ground turmeric chicken, coconut milk, tamarind, sugar and salt. Set aside.

Step 3

Heat up the oil in a large saucepan or wok on a medium heat and fry the shallots until golden brown. Scoop out and dap with kitchen paper and set aside.

Step 4

Use the leftover oil to sauté the paste and chicken mixture. Cook for 10-12 minutes until chicken is cooked through and oil separated.

Step 5

Meanwhile, in another saucepan, bring to the boil 1.5 litres of water and stir in all the rice ingredients including tips of lemongrass. Cook for 10 minutes then drain. Set aside.

Step 6

Once the chicken rendang is ready, stir in the turmeric leaf and give a good stir

Step 7

Next arrange the eggs on the chicken rendang, scatter half of the fried shallots, then follow by the rice on top. Cover the saucepan or wok so the steam is well trapped in and cook on a low heat for 8 minutes.

Step 8

Take off the cover and remove the lemongrass tips and pandan knot, then gently mixed the rice with chicken rendang so that the rice are not broken. Transfer to the serving plates.

Step 9

Cut the eggs in half and garnish the rice with toasted coconut, coriander, chill and remaining fried shallots. Ready to serve.

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