Malay Chicken Biryani

Have you seen smelled a cup and a half of boiling butter?

I made this Shan brand of Malay Chicken Biryani for dinner.  Once again, nothing from this brand could be cooked in under two hours, but it’s all good because each batch is enough to feed a small country’s Olympics team.

The problem with cooking a cuisine that you’re not familiar with is that you have to buy a lot of random ingredients just to be used once.  That increases the cost of the meal significantly.  Yeah I still have bags of wheat and barley and chana dal sitting around.  To finish them I’ll have to cook enough Haleem Masala to fill an Olympics swimming pool.  Pictured below are garlic paste, ginger paste, tamarind concentrate, and ghee.

Pictured below are ghee, chicken, onions, chilis, and curry leaves.  The great thing about living in New York is that you could indeed find stuff like ghee… the awesome purified butter.  The whole jar went into the cooking.

Here’s the final product!  Served with mango juice.


  • hong

    August 22, 2008 at 5:32 am

    mmm, I want some! =D

  • Ariel

    August 27, 2008 at 7:34 pm

    you can use tamarind juice to make chicken rendang (the dry malaysian curry)