Nasi Biryani Ayam Madu

Selling foods to all Malaysians living in Dublin was our main activity back in 2008-2011. One of our mouth-watering menus was Nasi Biryani with Ayam Masak Madu (Biryani Rice with Honey Chicken). The dish was finely catered by my wife Anes and delivered by me aka the delivery boy (available only for Dublin City Centre and by request). I reckon, Nasi Biryani Ayam Madu was the best and was my favorite too at that time.


We were also selling other menus such as Nasi Lemak Ayam Crispy (Coconut Rice with Crispy Fried Chicken), Beef Padprik and Ayam Percik. All are sold at €3.50 per pack. Menu was updated on Selera Malaysia Facebook  usually two days before the event. \

For those who never get a chance to try out our Nasi Biryani Ayam Madu, don’t worry as here is the recipe.

Nasi Biryani (Biryani Rice) - 6-10 people

INGREDIENTS:
7 cups of Basmati Rice (Soak in a warm water for 1/2 an hour and drained)
1 tablespoon of ghee
1 can of evaporated milk
1 red onion**
5 cloves of shallot**
5 cloves of garlic**
2 inch of Ginger**
1 Cinnamon stick*
1 star anise*
5 Cloves (Bunga cengkih)*
4 Cardamoms*
2 Screwpine leaves (tie them into a knot)
A full hand of fried shallots
1/2 cup of raisins
Food coloring (Yellow)
1 cube of chicken stock
Salt to taste
8 cups of water
(**Grind)

HOW TO:
Heat up 1 tablespoon of ghee in a rice cooker. Then add all the spices(*) and ground mixture (**) and fry for a minute or until fragrant. Add a can of evaporated milk, chicken cube and water. Stir and bring the mixture to boil and add washed basmati rice together with screwpine leaves. Continue stirring occasionally. Finally, drizzle a few drop of yellow food coloring and spread raisins and dried shallots. Gently stir the rice to make them evenly mixed.

Ayam Madu (Honey Chicken)

INGREDIENTS:
1 whole chicken (cut into 12 pieces)
Salt to taste
1 tablespoons of turmeric powder
1 tablespoon of curry powder
3 cloves garlic
1 inch ginger
2 Onion*
15 dried chilies* (*blend)
200 grams honey
2 inch palm sugar
1 cups of tomato ketchup/tomato puree
2 cups of water

HOW TO:
Marinade the chicken with the pounded garlic and ginger together with the salt, turmeric powder and the curry powder. After a while fried the chicken until tender and put aside. Save the remaining marinade mix for the sauce preparation. Heat enough oil and sauté the remaining mix with the blended chilies and onion oil from the paste floats to the top. Then, add in the tomato ketchup/puree, honey, palm sugar and water. Stir it well. Wait until the sauce thickens, and then put in the fried chicken. Now it’s ready to eat. As optionally, you can sprinkle some parsley leaves or dried shallots for decorations.