Malaysia is a hub of multicultural society, so it is only natural that we find a variety of mouth-watering cuisines that attracts both the local and foreigners alike. Malaysians and the international tourists are fond of nasi lemak, char kuey tiao and also an array of Indian foods like the chicken biryani, mutton curry, and not forgetting the sweets. Indian food are often cooked in ghee, mustard oil or coconut oil, giving it a rich taste along with a blend of various spices.
Many would agree that a plate of good chicken biryani lies in the taste of the rice. Biryani is a rich dish and each state of India has a slightly different version, depending on the use of spices and the type of rice. In Gajas, their Thalassery Biryani is highly sought after. This Biryani originates from the Malabar region of Kerala and infamous for its unique taste due to the special rice called Seeraga Samba. This is the only biryani in Kerala which uses premium short grain rice known as the Kaima rice. Tender boneless chicken is used for the meal instead of the breast.
The soul of Thalassery biriyani lies in the masala . Onions are slow cooked with green chillies, ginger, and garlic. Tomatoes are added to the mix and cooked till they soften. Now goes in coriander and mint leaves, and the marinated chicken pieces. This is slow cooked until the chicken is soft and juicy. Fresh garam masala is added before cooking for a few more minutes. Then, whole spices and rice are fried in ghee and cooked in boiling water. Cooked rice and the chicken masala are placed in layers, topped with fried cashew nuts, sultanas, and onions. “Dum” cooking method is employed by securing the pan with a dough so that no steam can escape. Hot coal is placed on the lid, and slow cooked with a low flame from below the pan.
Prawn moilee is also another Kerala dish that features coconut milk for a mild taste, instead of fiery heat usually associated with curries. Kerala dishes feature coconut prominently and this moilee is no different. The prawns are marinated with simple tumeric powder and salt. Next, heat up coconut oil in a frypan and add curry leaves, mustard seeds and asafoetida. Then, add ginger paste, sliced onion and cook until golden. Add coriander, cumin and turmeric after the mixture cooks for a few minutes. Now, add some coconut milk, lime juice and balance with sugar and salt, to taste. Add prawns in the sauce and cook for some time.
Simply put, Indian dishes plays with a multitude of spice mixture which plays vital roles for digestion process. If you want to enjoy the fine dining of indian food, please visit us at www.gajaas.com
