Singapore Nasi Briyani | A ‘Fusion’ Biriyani

Singapore Nasi Briyani | A ‘Fusion’ Biriyani

Singapore Nasi Briyani or Malaysian Nasi Briyani is quite different from traditional and varied traditional Indian varieties, as is the spelling! It is in fact Biriyani Rice and Masala cooked separately and simply served together.

Quite a work of fusion. Easier to prepare (No ‘Dum’ or ‘sealed method’ of cooking involved) – with a distinct Malay influence. The word ‘Nasi’ means rice.

It is a hugely popular dish at the local hawker’s centers. In Singapore and Malaysia, this is a sought-after recipe! I once had the best Singapore Nasi Briyani at a hawkers center in Jurong Town. I have tried fifteen recipes since then to copy the wonderful aroma I got that day. With a lot of further experimentation, I finally developed the recipe to my satisfaction. This rice dish is wonderfully aromatic and the chicken is so tender with a delicious thickened gravy. Check out the video below and try this version of deliciously different Biryani, Singapore, and Malaysia styles!

Scroll down for the Complete Recipe.

Singapore Nasi Briyani | A ‘Fusion’ Biriyani

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Recipe Name:Singapore Nasi Briyani | A ‘Fusion’ Biriyani Recipe Type: Rice / Singapore&Malaysia Author: Shana c/o Recipes ‘R’ Simple Prep time:   20 min Cook time:  35 min Total time:   55 min Yield: ( 8-10 servings)

Watch the Video or click to read Complete Recipe – Below. 

 

Singapore Nasi Briyani | A ‘Fusion’ Biriyani Recipe at a glance:

Ingredients:

• Mutton or chicken (medium-sized pieces for Biryani) – 1.5 kg

For the Rice:

• Basmati rice or long-grained rice, washed 3 times with cold water and drained – 4 cups
• Ghee 4 rounded – Tbsp
• Onions, sliced – 2 medium
• Garlic, minced – 4 cloves
• Ginger, chopped finely – 1 Tbsp
• Cinnamon sticks – ½ Tbsp
• Cloves – ½ Tbsp
• Cardamom pods – 1 Tbsp
• Tomato puree – 2 tsp
• Grated carrot (optional) – ¹⁄8 – ¼ cup
• Pandan leaf/screwpine (knotted) – 4 leaves
• Water – 5 cups
• Evaporated milk – 1 cup
• Salt TO TASTE : 3- 3½ tsp
• Kewra Essence preferred (or pandan essence) – 1 tsp or more
• Liquid yellow food coloring (optional) – a few drops

For the Marinade:

• Garlic – 1 entire bulb
• Fresh Ginger –  Same amount as the garlic
• Salt  – 1 tsp
• Juice of Lime – about 1 tsp)

For the Masala/Gravy:

• Oil – ½ cup
• Onions, sliced – 4 medium / (250 gms)
• Garlic, minced- 1½ Tbsp
• Ginger, minced- 1½ Tbsp
• Cardamom pods – 1 Tbsp
• Cinamon stick – ½ Tbsp
• Cloves- ½ Tbsp
• Pepper powder – about 1 tsp
• Turmeric powder- ¾ tsp
• Fennel powder – ¾ tsp
• Pandan leaves (knotted ) –  4
• Coriander powder – 1 ½ – 2 tsp
• Chilli powder – 1 ½ tsp

For Garnish:

• Golden Sultanas/Raisins, Cashews – As needed:
• Oil (for frying)- ½ cup
• Onions, sliced – 2 medium
• Chopped fresh cilantro/ coriander leaves – ½ cup

Same Video is available on the Recipe page⇑.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

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 –  Singapore Nasi Briyani | A ‘Fusion’ Biriyani

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