NASI KEBULI/ BIRYANI RICE WITH FRIED CHICKEN (4 servings

• Gluten free

• Meat

  • 3 1/4 4 lb roasting chicken, cut into 8-10 pieces

• Produce

  • 2 tsp Chives or spring onion, fresh
  • 2 tsp Coriander, ground
  • 1 Cucumber
  • 3 Flat-leaf parsley, fresh leaves
  • 1 2 inch-piece Lemongrass, stem
  • 2 Red chilis
  • 1 tbsp Shallots, crisp fried
  • 4 Shallots or 1 onion

• Pasta & Grains

  • 1 lb Rice, long grain

• Baking & Spices

  • 1 Cinnamon stick, small
  • 2 Cloves
  • 1 Pinch Nutmeg, grated
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 cup Peanut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on whattocooktoday.com

Description

Ingredients

• 1 lb long-grain rice, soaked in cold water for 1 hour, then rinsed and drained
• 2 cup peanut oil
• 3¼-4 lb roasting chicken, cut into 8-10 pieces
• 4 shallots or 1 onion, chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 inch-piece of lemongrass stem
• 1 small cinnamon stick
• Pinch of grated nutmeg
• 2 cloves
• 1½ tsp salt
• 1 Tbsp crisp-fried shallots (readily available in stores (ethnic food section))
• A few fresh flat-leaf parsley leaves
• 2 tsp chopped fresh chives or spring onion
• Sliced cucumber
• 2-3 red chilis (seeded and cut into small sections)

Directions

• Put the chicken and all the ingredients for the stock in a heavy saucepan. Pour in 4½ cups cold water. Bring to a boil and cook for 30-40 minutes until the chicken is tender Strain the stock into a bowl, and keep aside. Discard the solids, and dry each chicken piece with paper towels. Set aside on a plate
• In a clean saucepan with lid, stir-fry the rice with 2 Tbsp of the oil for 5 minutes. Add 2½ cups of the stock to cook the rice until it has absorbed all the liquid - this takes only a few minutes, then cover and let it steam for 10 minutes under low heat
• While the rice is cooking, deep-fry the chicken pieces in the remaining oil. To serve, pile up the rice in the center of a large serving dish, surround with the chicken portions, and sprinkle over the garnishes