50min 4 ppl
Nasi Briyani
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 9 steps
Hard: over 60 min or 12+ steps
632 kcalper person
Protein 34g
Carbs 70g
Fats 24g
About this dish
A fragrant Singaporean Indian-style chicken biryani: chicken marinated in yogurt and warm spice, simmered until nearly done, then steamed together with basmati rice, saffron and crisp fried onions.
Allergy Info
Dairy, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Ginger20 g
- Garlic cloves6
- Onionsthinly sliced and fried until crisp2
- Fresh Corianderchopped15 g
- Mint leaves10 g
Meat & Poultry
- Chicken Thighsbone-in, cut into pieces800 g
Dairy & Eggs
- Full-Fat Plain Yogurtfor marinating the chicken150 g
- Ghee40 g
Tins & Jars
- Chicken stock300 ml
Dried Goods
- Basmati Rice400 g
Spices & Seasonings
- Turmeric powder5 g
- Cinnamon Stick1
- Cardamom pods6
- Cloveswhole4
- Star anise1
- Saffron threadssoaked in a little warm water1 g
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Mixing bowl
- Fine-mesh sieve
Method
1
Combine the chicken pieces with the yogurt, half the ginger and garlic, and a pinch of salt, and set aside to marinate for at least 20 minutes.
Approx. 6 minutes
2
Rinse the basmati rice, then leave to soak for 15 minutes before draining.
Approx. 4 minutes
3
Melt the ghee with the vegetable oil in a large saucepan and fry the sliced onions until deep golden and crisp; remove and set aside.
Approx. 12 minutes
4
In the same pot, fry the remaining ginger and garlic with the cinnamon, cardamom pods, cloves and star anise until fragrant.
Approx. 6 minutes
5
Add the marinated chicken and turmeric, and cook for 8 minutes, turning, until the yogurt marinade thickens around the chicken.
Approx. 8 minutes
6
Pour in the chicken stock, bring to a simmer, cover and cook for 20 minutes until the chicken is nearly cooked through.
Approx. 20 minutes
7
Insert a meat thermometer into a piece of chicken; it must read at least 74 degrees Celsius before layering the rice.
Approx. 4 minutes
8
Scatter the drained rice over the chicken, sprinkle with saffron threads, chopped coriander and mint, cover tightly and cook on the lowest heat for 20 minutes until the rice is fully steamed.
Approx. 20 minutes
9
Fluff the rice and chicken together gently and top with the crisp fried onions before serving.
Approx. 6 minutes
