在此祝我们的印度朋友Happy Deepavali！
我们都熟悉的Nasi Biryani都以芳香的米饭而闻名。 为了吃的更健康，厨娘使用椰子油替代Ghee。
Basmati米还具有低中等血糖指数，这对于那些有健康意识的，想要最好的口味的人来说是一个很好的接触！ 在米饭中使用Saffron，混合肉桂，八角茴香，香兰草和柠檬草等等，以带出米饭的最棒的味道。 腌制的鸡腿大腿作为与香米的配合，完美的装饰像葡萄干，油炸洋葱，腰果和香菜叶。
这么多配料？ 味道真的好吗？这是绝对的！哈哈哈。。。
大家不妨一试。喜欢的朋友按个Like给予鼓励哦。。。谢谢
😘[印度香料黄姜饭] Nasi Briyani
[鸡肉腌料]
鸡腿大腿 4只
酸奶 1杯
芫西粉 1茶匙
小茴香粉 1茶匙
大茴香粉 1茶匙
蒜蓉 1汤匙
盐 1汤匙
[印度香辣番茄鸡]
材料：
腌制的鸡大腿
椰子油2汤匙
肉桂 2枝
柚子粒 5粒 (Buah Pelaga)
八角 2粒
丁香 5粒
蒜蓉 1汤匙
月桂叶 3片
洋葱 1杯（切片）
番茄 4粒（切丁）
姜黄粉 1茶匙
芫西粉 1茶匙
豆蔻粉 1茶匙(serbuk Buah Pala)
辣椒粉 2汤匙（按个人喜好）
鸡汤 2杯（没有鸡汤，可以用鸡精粉+热水）
炸好的葱头 1/4杯
芫西叶 1/2杯
做法：
1. 在碗中加入所有鸡肉腌料，拌匀，腌3小时以上（隔夜更好）
2. 在炒锅中加热2汤匙椰子油，然后加入肉桂，柚子粒，八角，丁香和蒜蓉
3. 加入洋葱，翻炒至半透明，再加入番茄。
4. 炒到番茄开始软化，加入姜黄粉，芫西粉，豆蔻粉，辣椒粉
5. 下一步加入腌制好的鸡腿，鸡汤，炸好的葱头，芫西叶和月桂叶。拌均然后小
火焖1小时，每隔几分钟搅拌一次，完成
[印度香料黄姜饭]-4人份
材料：
Basmati米 500g
椰子油 4汤匙
肉桂 2枝
柚子粒 5粒
八角 2粒
丁香 5粒
小茴香 1茶匙
蒜蓉 1汤匙
香兰叶 4片（绑在旋钮上）
香茅 2枝
淡奶 1杯
鸡汤 800毫升没有鸡汤，可以用鸡精粉+热水）
盐 1茶匙（根据喜好调整）
红花 1/4茶匙
沸水 半杯
装饰：
葡萄干 半杯
炸好的葱头 半杯
腰果 半杯
芫西叶 半杯
香蕉叶（可选）
做法：
1. 洗涤并浸泡米30分钟。然后沥干
2. 起锅加热4汤匙椰子油，加入蒜蓉，柚子粒，八角，丁香，小茴香和肉桂炒香
3. 加入米，继续搅拌2分钟
4. 将米转移到电饭煲，加香兰叶，香茅，淡奶，高汤和盐
5. 盖好并启动电饭煲
6. 将红花浸泡在半杯热水中
7. 饭熟了，加入红花水，搅一搅。
8. 加入葡萄干，葱头，腰果和芫西叶混合。
9. 把饭放在香蕉叶上配着鸡肉吃，完成~
就这么简单~
***English version
[Marinade]
4 chicken thighs
1 cup yogurt
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tbsp minced garlic
1 tbsp salt
Ingredients
[Chicken]
Marinated chicken thighs
2 tbsp coconut oil
2 sticks cinnamon
5 cardamom pods
2 star anises
5 cloves
1 tbsp minced garlic
3 bay leaves
1 cup sliced red onions
4 large tomatoes (diced)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp nutmeg powder
2 tbsp chili powder (adjust to preference)
2 cups chicken stock
¼ cup fried onions
½ cup coriander leaves
1. To a bowl add all the marinade ingredients, mix well and coat 4
chicken thighs with it.
2. Cover and let it marinate for 3 hours or longer (overnight will be
better)
3. In a wok pan heat 2 tbsp coconut oil, then add 2 sticks cinnamon, 5
cardamom pods, 2 star anises, 5 cloves and 1 tbsp minced garlic.
4. Add 1 cup sliced red onions, stir fry until translucent and add 4
large tomatoes (diced).
5. Fry until tomatoes start to soften, add 1 tsp turmeric powder, 1
tsp coriander powder, 1 tsp nutmeg powder , 2 tbsp chili powder
(adjust to preference)
6. Next add marinated chicken thighs, 2 cups chicken stock, ¼ cup
fried onions, ½ cup coriander leaves and 3 bay leaves. Mix well cover
and cook on low heat for 1 hour, stirring every few minutes
Ingredients
[Rice]
500g basmati rice
4 tbsp coconut oil
2 sticks cinnamon
5 cardamom pods
2 star anises
5 cloves
1 tsp cumin seeds
1 tbsp minced garlic
4 strips pandan leaf (tied in a knob)
2 stalks lemongrass (white portion only)
1 cup evaporated milk
800 ml chicken stock
1 tsp salt (adjust to preference)
¼ tsp saffron
½ cup boiling water
[Garnish]
½ cup raisins
½ cup fried onions
½ cup cashew nuts
½ cup coriander leaves
banana leaves (optional)
1. Wash and soak 500g basmati rice for 30 minutes. Drain and set aside
2. In a wok pan heat 4 tbsp coconut oil, then add 2 sticks cinnamon, 5
cardamom pods, 2 star anises, 5 cloves, 1 tsp cumin seeds, 1 tbsp
minced garlic. Fry until fragrant
3. Add drained basmati rice and continue to stir fry for 2 minutes
4. Transfer rice to rice cooker, add 4 strips pandan leaves (tied in a
knob), 2 stalks lemongrass (white portion only), 1 cup evaporated
milk, 800 ml chicken stock and 1 tsp salt (adjust to preference)
5. Cover and start rice cooker
6. Soak ¼ tsp saffron in ½ cup hot water
7. Remove aromatics from cooked rice, add saffron water, then transfer
rice to a large mixing bowl.
8. Add ½ cup raisins, ½ cup fried onions, ½ cup cashew nuts and ½ cup
coriander leaves and mix well.
9. Once chicken is done, serve with biryani rice on banana leaves
(optional)
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