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1
Soak the Rice
30 Mins
No heat — soak at room temperature, about 20°C (68°F)
Rinse the basmati in cold water until the water runs almost clear, then soak it for 30 minutes and drain well. While it soaks, slice the onion, garlic and ginger for the rice, and chop the tomatoes, onion, garlic, ginger and chillies for the sauce.
Do not skip the soak — dry basmati cooked straight in milk and ghee turns out uneven.
Done when: Rice is soaked and drained; all aromatics are cut and ready.
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2
Cook the Ghee Rice
25 Mins
Medium heat, about 160°C (320°F), then low steam at about 95°C (200°F)
Melt the ghee in a heavy pot over medium heat. Add the whole spices and pandan leaf and fry for 1 minute until fragrant, then add the sliced onion, garlic and ginger and fry for 3 minutes until soft. Add the drained rice, turmeric, 8 g of salt and 5 g of sugar and stir for 1 minute to coat every grain. Pour in the evaporated milk and water, bring to a gentle boil, stir once, then cover, turn the heat to the lowest setting and steam for 20 minutes without lifting the lid. Rest for 5 minutes off the heat.
Do not lift the lid while the rice steams — the trapped steam is what finishes the grains.
Done when: Rice is pale gold, separate and tender, with no hard centre and no liquid left.
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3
Cook the Ayam Masak Merah
30 Mins
Medium heat, about 175°C (350°F); chicken to 74°C (165°F)
While the rice steams, blend the tomatoes, tomato paste, chillies, onion, garlic and ginger to a smooth paste. Heat the oil in a wide pan over medium heat, fry the paste for 8 minutes until it darkens and the oil separates at the edges, then add the chicken pieces, the remaining 4 g of salt and 10 g of sugar. Cover and simmer for 20 minutes until the chicken is tender and the sauce is thick and glossy.
Fry the paste until the raw tomato smell is gone and the oil glistens — that is when the sauce is cooked.
Done when: Chicken is tender and reaches 74°C (165°F) inside; the sauce is thick, red and glossy.
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4
Rest and Fluff the Rice
5 Mins
No heat — rest off the heat, about 60°C (140°F)
Leave the rice covered for 5 minutes off the heat, then fluff it gently with a fork and pick out the whole spices and the pandan leaf.
Fluff with a fork, not a spoon — a spoon crushes the grains.
Done when: Grains are separate, fluffy and pale gold.
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5
Plate and Serve
5 Mins
Serve warm, about 60°C (140°F)
Mound the rice on a large platter or in a cone, spoon the ayam masak merah alongside, and scatter the fried shallots and raisins over the top. Serve hot with acar and cucumber.
Scatter the shallots at the last moment so they stay crisp.
Done when: Rice is hot and steaming, chicken is glossy, and the shallots are crisp on top.
auto_awesome Finishing Touches & Plating
Fluff the rice with a fork, mound it on a platter, spoon the ayam masak merah alongside and scatter fried shallots and raisins over the top — serve while the rice is still steaming.
Malaysia
1h 10m
