Malaysian Beriani is a traditional Malaysian recipe for a classic biryani-style curry of beef or lamb cooked in coconut milk with spices, chillies and nuts that's served in a ring of rice. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Beriani.
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Ingredients:
900g mutton, beef or lamb, cut into bite-sized pieces
1 tbsp poppy seeds
1 garlic clove
150g shallots, sliced
1 tsp curry powder
2 tsp salt
2 hot chillies
400ml coconut milk, made from 1/2 coconut (or tinned diluted 50:50 with water)
5cm piece of ginger, grated
4 tbsp ghee
5 cloves
5cm length cinnamon stick
10 cashew nuts
10 almonds, blanched (or toasted cashews)
450g long-grain rice
Method:
Combine the garlic, ginger, chillies, poppy seeds, cashew nuts and almonds in a coffee or spice grinder and render to a powder.
Add the oil to a wok or pan and use to fry the cloves, cinnamon and shallots for about 6 minutes, or until the shallots have softened. Add the meat, half the salt, the ground ingredients and curry powder. Stir well to combine then cover and cook for 10 minutes.
Add the coconut milk to a separate pan, along with the remaining salt. Wash the rice thoroughly 2 or 3 times then stir into the coconut milk. Bring to a simmer, cover and cook for about 25 minutes, or until the rice is tender and has absorbed all the liquid.
Form a well in the centre of the rice and place the meat mixture in this. Cover and allow to cook for about 20 minutes over a very low fire, or until the meat is tender. Serve hot.
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