An aromatic explosion of taste. Be pleasantly delighted by this tarty twist on one of our Malaysian favourite exotic comfort food.
Full preparation
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For the apple biryani rice, wash the basmati rice and allow to soak for 15 minutes.
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In a preheated pot, add the butter and allow it to melt. Add onions, coriander, garlic and ginger paste plus spices. Cook on medium to high heat until the onions are translucent and the aroma rises.
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Mix the masala powder with 1/2 a cup of water. Add into the pot and reduce it until oil forms on the top.
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Add the basmathi rice, chicken stock and water. Turn to slow heat, cover with lid and cook for another 15-20 minutes until rice is cooked.
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When rice is almost cooked, add the diced apples and cover lid.
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For the apple honey chicken, in a bowl, marinate the chicken with salt and turmeric powder. Let it rest for at least 15 minutes.
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In a preheated pan, add cooking oil and fry the chicken, occasionally flipping both sides until golden brown.
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In the same pan, remove the chicken and add the spices, ginger and shallots. Fry until aroma rises.
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Add the chilli powder and mix before adding a cup of water.
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Add in the diced Pink Lady® apples and honey. Give it a good stir.
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Add in the cooked chicken and finish off with the curry leaves.
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Serve with the apple biryani rice.
