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Friday, 13 July 2012

Malaysian chicken rice (nasi ayam)

Basmati rice 2 cups
Chicken stock 3 cups
Olive oil 2 tbsp
Ginger 1 inch
Salt as required
1.      Soak rice in water for 20 min
2.      Strain water
3.      In a pressure cooker add oil and rice
4.      Saute well till rice appears glossy
5.      Add ginger piece, salt and chicken stock to it
6.      Close the lid
7.      Once air starts coming out, put the whistle
8.      Cook in low flame for 10 minutes
Serve with chicken curry of your choice

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