The Star Malaysia - Star2 - - Taste -

4 serv­ings

oil, for fry­ing

3 pota­toes, peeled and sliced thickly

1 cup rice salt, to taste

1/2 kg meat (chicken, lamb or beef), cut into pieces 1 onion, peeled and sliced

3 cloves gar­lic, sliced

2 jalapenos, sliced

1 tsp ba­harat (seven spice mix)

1 tsp ground car­damom

1g cloves

1g black pep­per

1/2g cin­na­mon stick

2 tbsp tomato paste salt, to taste

Place the oil in a pan and deep-fry potato slices till golden brown. Re­move, drain of ex­cess oil and set aside.

Soak the rice in warm wa­ter with some salt for 10 min­utes.

Boil the rice with salt till 3/4 cooked. Rinse and set aside.

Cook the meat in a pres­sure cooker for 30 min­utes, or till ten­der.

Add some oil to a deep, heavy-bot­tomed saucepan and fry the onion till golden, then add the gar­lic, jalapenos, cooked pota­toes and meat. Mix well, then add the ba­harat and the whole spices.

Stir in the tomato paste and salt, and sim­mer till mix­ture is thick.

Once the mix­ture has reached the de­sired con­sis­tency, place the rice on top. Sprin­kle the top of the rice with 3 ta­ble­spoons of wa­ter, cover the saucepan and leave to steam over low heat for 15 min­utes.

Re­move from heat, and al­low to rest for 10 min­utes be­fore serv­ing.

To serve, place the serv­ing dish over the saucepan and up-end it, so that its con­tents end up on the serv­ing dish – rice at the bot­tom, and the meat mix­ture on top.

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