

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