Nasi Briyani with Butter Chicken Sauce

Method

Submitted by Sean Aw on Mon, 08/23/2021 - 18:11

10pcs HARVEST GOURMET® Schnitzel

1lt Corn oil, for deep-frying

BUTTER CHICKEN SAUCE:

4tbsp Olive oil vegan butter

2tbsp Ginger powder

2tbsp Garam masala powder

2tbsp Curry powder

1tbsp Coriander powder

1tbsp Chilli powder

200g BUITONI Tomato Coulis

400g MAGGI Coconut Powder

400ml Water

1tbsp Salt

50g MAGGI Concentrated Vegetarian Stock

NASI BRIYANI:

1kg Basmati rice

4tbsp Coconut oil

100g Red bell pepper, cubed

100g Carrot, cubed

2.5tbsp Ginger, grated

2.5tbsp Cumin powder

2.5tbsp Coriander powder

1.5tbsp Chilli powder

2pcs Cinnamon sticks

1.5tsp Cardamom powder

1.5tsp Turmeric powder

3pcs Bay leaves

3pcs Star anise

60g MAGGI Concentrated Vegetarian Stock

1.5lt Water

150g Black raisins

50g Coriander leaves, chopped

150g Cashew, toasted, chopped

6 drops Red colouring

In a frying pan, deep-fry HARVEST GOURMET® Schnitzel in corn oil till golden brown. Slice into strips, set aside.
For Butter Chicken Sauce, melt vegan butter in a pot, add in all of the spices, stir-fry till fragrant. Add in BUITONI Tomato Coulis and lightly stir-fry.
Combine coconut powder and water together for coconut cream. Add salt, vegetarian stock and coconut cream to the sauce mixture. Bring to a boil and simmer for 10 minutes.
For the Nasi Briyani, combine all ingredients together in a tray, except for the cashew and coriander leaves. Mix well and steam for 1 hour till cooked, fluff rice with fork. Drip in 6 drops of red colouring, add in coriander leaves and cashew, mix well. Serve briyani with HARVEST GOURMET® Schnitzel in butter curry sauce.