Beriani Gam Johor
This is a true Johorean Beriani which is an all-time favourite in my household. The main trick to the success of this dish is to follow the water measurements accurately (1 cup of rice to 1 1/2 cups of water), get the best rempah beriani & you should not miss out the coriander - Vital to the final flavour.
Beriani Gam Ingredients
3 cups Basmati rice, washed and drained
3 ½ cups water
8 bulbs shallots, sliced thinly
2 cloves garlic, sliced thinly
1 cup ginger juice ( 2inch ginger blended with 1 cup of water. Drain. Keep the ginger juice!)
½ cup evaporated milk mixed with 2 tbsp lime juice
1 pinch saffron, rubbed with ½ tsp sugar & soak in 2 tbsp rose water
2 tsp salt
1 stalk fresh coriander leaves, cut into 2
1 ladleful ghee
1 ladleful cooking oil
1 stick cinnamon stick
2 star anise
2 screwpine leaves, torn & tied into a knot
1 handful sultanas
1 handful cashew nuts
1 handful crispy fried shallots
Beriani Gam Method
Put the basmati rice, water, ginger juice, rose water soaked with saffron and salt in a rice cooker.
In a small pan, heat oil & ghee.
Put the cinnamon, star anise, cloves, cardamoms and screwpine leaves in the hot oil.
Sautee the shallots and garlic.
Pour the ingredients from the pan into the rice cooker.
Begin the rice cooker.
The moment the rice is cooked and steaming, pour in the thairu (milk mixed with lime juice) and throw the fresh coriander in the rice cooker. Close the cover back quickly.
Create a hole in the centre of the beriani and put the cooked kuzi lamb/chicken and eggs into the hole. Let it rest a while.
When serving, sprinkle with cashew nuts, sultanas and crispy fried shallots.
20 bulbs shallots
8 cloves garlic
2 inches ginger
2 kg chicken/lamb, cut into 16 pieces
4 eggs, boiled
4 tbsp rempah beriani
1/2 cup tomato puree
1 stick carrot, skinned & cut into finger sized lengths
2 tomatoes, quartered into wedges
4 tbsp honey
1 stick cinnamon
2 star anise
2 cups water
1 ½ tsp salt
½ cup oil
2 tbsp ghee
1 sprig coriander roots, cut into 1-inch lengths
1 sprig spring onions, cut into 1-inch lengths
1 sprig Chinese celery cut into 1-inch lengths
1 big handful of plucked mint leaves
In a pan, heat the oil and ghee. Put in the cinnamon, cloves, star anise and cardamoms.
Sautee’ the blended ingredients and the rempah beriani.
Put in the lamb shoulder. Coat the lamb with the rempah and blended ingredients.
Put in the tomato puree & carrots.
Pour in the water. Add the boiled eggs. Cook on low fire covered.
When the lamb is tender, add tomato wedges, coriander roots, Chinese celery, mint leaves, spring onions, honey & salt to taste.