Beriani is a traditional Brunei recipe for a classic one-pot dish of rice, spices, shallots, nuts and rice in a lightly-curried base that is the local equivalent of Indian birianis. The full recipe is presented here and I hope you enjoy this classic Brunei version of: Beriani.
Cut the meat into serving-sized pieces (joint the chicken if using a whole one). Grind together the garlic, ginger, chillies, poppy seeds, cashew nuts and almonds in a mortar or blender and process until smooth.
Heat the ghee in a wok or pan. Add the cloves, cinnamon and shallots and fry for 1 minute then stir in the meat pieces along with half the salt, the ground mixture and the curry powder. Stir to combine, cover the pan and cook for 10 minutes.
Extract 500ml coconut milk from the coconut flesh (see the coconut milk recipe for how to make it). Season with the salt and place in a pan. Wash the rice thoroughly, drain and add to the coconut milk. Bring to a simmer, cover and cook until the rice has absorbed all the coconut milk.
Form a well in the centre of the rice mixture, add the meat mix then cover and cook over very low heat for about 10 minutes, or until the rice is tender. Serve hot.
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