NASI BRIYANI WITH BUTTER CHICKEN SAUCE
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10 pieces HARVEST GOURMET® Schnitzel
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1000 milliliters Corn oil, for frying
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4 tablespoons Olive oil vegan butter
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2 tablespoons Ginger powder
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2 tablespoons Garam masala powder
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2 tablespoons Curry powder
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1 tablespoon Coriander powder
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1 tablespoon Chilli powder
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200 grams BUITONI Tomato Coulis
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400 grams MAGGI Coconut Powder
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0.4 liter Water
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1 tablespoon Salt
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50 grams MAGGI Concentrated Vegetarian Stock
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1 kilogram Basmati rice
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4 tablespoons Coconut oil
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100 grams Red bell pepper, cubed
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100 grams Carrot, cubed
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2.5 tablespoons Ginger, grated
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2.5 tablespoons Cumin powder
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2.5 tablespoons Coriander powder
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1.5 tablespoons Chilli powder
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2 pieces Cinnamon sticks
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1.5 teaspoons Cardamom powder
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1.5 tablespoons Turmeric powder
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3 pieces Bay leaves
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3 pieces Star anise
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60 grams MAGGI Concentrated Vegetarian Stock
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1.5 liters Water
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150 grams Black raisins
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50 grams Coriander leaves, chopped
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150 grams Cashew, toasted, chopped
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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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