Chicken · Indian · Mains · One Dish Meals · Rice · Uncategorized

Singapore Style Nasi Biryani

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Ben is a big fan of indian food and this has got to be his favourite indian dish! This is how we make nasi biryani in singapore which is more of a pulao style, where rice is cooked with aromatics and spices. In India it is done in a dum biryani style where meat and masala is layered with rice. Be it indian or singaporean style, Ben loves them all! This is a recipe with a long ingredient list but it is not hard to make, give it a try and you may impress your family 😀

Ingredients:

-Chicken Marinade:

  1. 2 – 4 chicken legs
  2. 1tsp garam masala
  3. 1 cup yogurt
  4. 1tsp corainder powder
  5. 1 tsp ground turmeric
  6. 1/2 tsp chilli powder
  7. 1/2tsp salt
  8. Pepper

-Rice:

  1. 250g basmati rice
  2. 2 star anise
  3. 2 cinnamon sticks
  4. 5 pods cardamom
  5. 1/2 tsp cumin seeds
  6. 2 tbsp garlic, chopped
  7. 1/2 tsp ground turmeric
  8. Pandan leaves
  9. 1/2 cup evaporated milk
  10. 400ml chicken stock
  11. 1/2 tsp salt
  12. Saffron water, for finishing

-Masala

  1. 2 star anise
  2. 2 cinnamon stick
  3. 5 pods cardamom
  4. 1 red onion, sliced
  5. 2 tbsp garlic, chopped
  6. 1 tsp turmeric powder
  7. 1 tsp coriander powder
  8. 2 tsp chilli powder, to taste
  9. 4 large tomatoes, diced
  10. 500ml chicken stock
  11. Bay leaves
  12. Fried shallots
  13. Coriander leaves, one handful

Method:

  1. Marinade chicken in all marinade ingredients for a few hours or overnight.
  2. Heat some ghee in a skillet (I used shallot oil since i made some fresh fried shallots for this dish).
  3. Add star anise, cinnamon, cardamom, cumin and turmeric into hot oil. Fry until fragrant. Add garlic and fry until fragrant.
  4. Add in rice and fry until rice is slightly opaque.
  5. Transfer to rice cooker, add salt pour in evaporated milk and stock, mix well.
  6. Top with pandan leaves and cook as usual.
  7. When rice is cooked, pour in saffron water
  8. To make masala, heat ghee and fry star anise, cinnamon, turmeric and cardamom until fragrant. Add garlic and onions and fry until fragrant.
  9. When onions are translucent, add in tomatoes. Fry briefly.
  10. Add in turmeric, corainder and chilli powder, mix well.
  11. Place chicken and marinate into the skillet, skin side down. When chicken is brown on both sides, pour in chicken stock and add bay leaves. Cover and simmer for 30minutes.
  12. Add in coriander and fried shallots and simmer for another 30minutes. (total cook time for masala is 1 hour)
  13. Serve chicken, sauce with rice and raita/tzatziki sauce.
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