Chicken Biryani Recipe with Ayam Goreng Berempah seasoning

Prep the ingredients:

1. Slice the red onions.
2. Marinate chicken meat with yoghurt and 3 tablespoons of Ayam Goreng Berempah for 15-20 minutes.
3. Lightly crush the chilli and separate coriander leaves for garnishing.
4. Soak Basmathi rice with bay leaves for 5 minutes to soften the grains. 

Cooking:

1. Heat up 5-6 tablespoons of oil and stir fry the sliced red onion.
2. Cook the marinated chicken with the remaining 2 tablespoons of Ayam Goreng Berempah. Stir fry the mix until the chicken is half-cooked. 
3. Layer the drained Basmathi rice all over the chicken mixture with water and salt. 
4. Stir and taste the water, it must be slightly salty. Bring the water to a rolling boil. 
5. Pour 2 cups of this hot water across the sides of the cooker or pot. 
6. Pour the rest of the water over the rice gently.

Meat-free suggestion:

Swap the chicken with edible plants or plant-based proteins such as tofu and dried beancurd.