nasi briyani

Nasi Briyani

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Prep

20 min

Cook

35 min

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Nasi Briyani

Delicious meat masala (chicken or mutton) served with fragrant Biryani Rice, in the Singapore and Malaysia style.

A popular recipe for a very different type of Biryani

The Recipe Intro includes Video on how to make Nasi Briyani. Check it out ↓

read the recipe introduction




nasi briyani

Ingredients:

  • 1.5 kg ‏mutton or chicken (medium sized pieces for Biryani)

For the Rice:

  • 4 cups ‏ Basmati rice or long grained rice, washed 3 times with cold water and drained
  • 4 rounded Tbsp ‏ ghee
  • 2 medium ‏onions, sliced
  • 4 cloves ‏garlic,minced
  • 1 Tbsp ‏ginger,chopped finely
  • ½ Tbsp  ‏cinnamon sticks
  • ½ Tbsp  ‏cloves
  • 1 Tbsp ‏cardamom pods
  • 2 tsp ‏tomato puree
  • ¹⁄8 - ¼ cup ‏grated carrot (optional)
  • 4 leaves ‏of pandan leaf/screwpine (knotted)
  •  5 cups ‏water
  • 1 cup ‏evaporated milk
  • To taste - ‏Salt: 3- 3½ tsp
  • 1 tsp or more ‏Kewra Essence, preferred (or pandan essence)
  • a few drops ‏of liquid yellow food coloring (optional)

For the Marinade:

  • 1 entire bulb ‏of garlic
  • Same amount ‏of fresh ginger as the garlic
  • 1 tsp salt ‏1 tsp salt
  • juice of ‏half a small lime ( about 1 tsp)

For the Masala/Gravy:

  • ½ cup   ‏oil
  • 4 medium / (250 gms) ‏onions, sliced
  • 1½ Tbsp ‏garlic, minced
  • 1½ Tbsp  ‏ginger, minced
  • 1 Tbsp  ‏cardamom pods
  • ½ Tbsp ‏ cinamon stick
  • ½ Tbsp  ‏cloves
  • about 1 tsp ‏pepper powder
  • ¾ tsp  ‏turmeric powder
  • ¾ tsp  ‏fennel powder
  • 4 ‏pandan leaves (knotted )
  • 1 ½ - 2 tsp  ‏coriander powder
  • 1 ½ tsp  ‏chilli powder

For Garnish:

  • As needed: ‏Golden Sultanas/Raisins, Cashews
  • ½ cup ‏oil (for frying)
  • 2 medium ‏onions, sliced
  • ½ cup ‏chopped fresh cilantro/ coriander leaves




Method:

For the rice:

  1. Heat the ghee in a pot or preferably a rice cooker.
  2. Add and sauté onions till golden.  Add the garlic,  ginger, cinamon, cloves and cardamom. Sauté well.
  3. Next, add the tomato puree and stir briefly.  Also add the carrot and pandan leaf.
  4. After cooking for one minute, add the pre-measured water and bring to a boil. Also add salt.
  5. Add the rice,  stir and bring back to a simmer.
  6. Next, add the evaporated milk. Cover with a tight fitting lid and cook on low heat, till water runs dry. (OR Till your rice cooker goes to the ‘warm’ setting’).
  7. Fluff up the rice with a fork.
  8. (If using Rice Cooker – TURN OFF the Rice Cooker – do not keep on warm setting or the bottom layer of rice will become crisp).
  9. Remove the rice to a serving platter and sprinkle the Kewra Essence evenly through out the hot, fluffed rice.
  10. Also add the yellow food coloring, if using and toss so that you gets specks of yellow throughout the rice. This is commonly used here, but it may be omitted. You can also substitute for saffron soaked in hot milk to give you natural yellow coloring.

For the Chicken/Mutton:

  1. Rinse the chicken ( or mutton)  well and keep drained.
  2. Add the ingredients ‘For the Marinade’, and rub well into the chicken. Allow to sit for  ½ an hour or so while you prepare other ingredients.
  3. Heat oil in a non stick pan and add the pieces of marinated chicken to fry lightly on both sides.  (We do not want to cook the chicken,  just to get the outer flesh light golden. This helps to lock in the flavors keep the chicken moist while cooking.)
  4. Set aside chicken and strain the oil from the pan.
  5. Heat some of the strained oil again. Add onions, garlic and sauté till softened.
  6. Add cardamom, cinamon, cloves, pepper powder, turmeric powder and pandan leaves. Stir till aromatic.
  7. Add chicken (or mutton) and stir-fry for a few minutes.
  8. For chicken: Add 1- 1 1/2 cups  water and cook, covered for 10-15 minutes on low over medium heat.
  9. For mutton: Add enough water to cover the mutton and cook, covered for 30-35 minutes on low over medium heat.
  10. Add on top of rice and serve.
  11. You may garnish with some fried golden raisins, cashews and fresh chopped coriander/cilantro.

Nasi Briyani

Notes:

  • In Malaysia and Singapore, a simple cucumber and tomato sauce salad is served with this, instead of a yoghurt based raita.

Key Ingredients: Chicken/Mutton,  Rice, Ghee, Onion, Ginger, Garlic, Spices, Carrot, Pandan Leaf, Evaporated Milk, Tomato Puree, Coriander Leaves, Oil.

EAT AND TELL!!!

Let us know if you tried –  Nasi Briyani.

read the recipe introduction


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