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NASI BRIYANI WITH BUTTER CHICKEN SAUCE

  • 120 min
  • Challenging
  • 10
  • 10 pieces HARVEST GOURMET® Schnitzel
  • 1000 milliliters Corn oil, for frying
  • 4 tablespoons Olive oil vegan butter
  • 2 tablespoons Ginger powder
  • 2 tablespoons Garam masala powder
  • 2 tablespoons Curry powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Chilli powder
  • 200 grams BUITONI Tomato Coulis
  • 400 grams MAGGI Coconut Powder
  • 0.4 liter Water
  • 1 tablespoon Salt
  • 50 grams MAGGI Concentrated Vegetarian Stock
  • 1 kilogram Basmati rice
  • 4 tablespoons Coconut oil
  • 100 grams Red bell pepper, cubed
  • 100 grams Carrot, cubed
  • 2.5 tablespoons Ginger, grated
  • 2.5 tablespoons Cumin powder
  • 2.5 tablespoons Coriander powder
  • 1.5 tablespoons Chilli powder
  • 2 pieces Cinnamon sticks
  • 1.5 teaspoons Cardamom powder
  • 1.5 tablespoons Turmeric powder
  • 3 pieces Bay leaves
  • 3 pieces Star anise
  • 60 grams MAGGI Concentrated Vegetarian Stock
  • 1.5 liters Water
  • 150 grams Black raisins
  • 50 grams Coriander leaves, chopped
  • 150 grams Cashew, toasted, chopped
  • 6 drops Red colouring
Preparation
1
In a frying pan, deep-fry HARVEST GOURMET® Schnitzel in corn oil till golden brown. Slice into strips, set aside.
2
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.
3
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.
4
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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