Recipes - Malaysian & Singaporean

Singapore Briyani
Singapore-Briyani


The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs, meticulously cooked over low heat for the most delectable flavours. The Singapore Nasi Briyani has a distinct Malay influence and is quite different from the original Indian dish.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1.5kg chicken or mutton

For the rice:

4 cups Basmati rice or long grained rice
4 tbsp ghee or oil
2 medium onions (sliced)
4 cloves garlic (minced)
1 tbsp ginger (chopped finely)
½ tbsp cinnamon
½ tbsp cloves
1 tbsp cardamom pod (crushed to crack the pod)
2 tsp tomato puree
¼ cup grated carrot (optional)
4 pandan leaves (knotted)
5 cups water
1 cup evaporated milk or milk
Salt to taste (about 3-3½ tsp)
1 tsp or more Kewra Essence (optional)
A few drops of liquid yellow food colouring (optional)

For the Marinade:

1 entire bulb of garlic and same amount of fresh ginger
1 tsp salt
½ lime (juice only)
For the Masala / Gravy
½ cup oil
250g onions (sliced)
1½ tbsp garlic (minced)
1½ tbsp ginger (minced)
1 tbsp cardamom pods (crushed to crack the pod)
1 whole cinnamon stick, snapped in half
½ tbsp cloves
About 1 tsp pepper powder
¾ tsp turmeric powder
¾ tsp fennel powder
4 knotted pandan leaves
1½ - 2 tsp coriander powder
1½ tsp chilli powder

For Garnish:

Golden sultanas/raisins
Cashew nuts (roasted)
2 medium onions (sliced)
½ cup coriander (chopped)




Steps:

For the rice:

  1. Heat ghee or oil in a rice cooker or a pot.
  2. Saute onions till golden. Add the garlic, ginger, cinnamon, cloves and cardamom. Continue to saute until fragrant.
  3. Add tomato puree, stir and then add carrots. Add pandan leaf and let it cook for a minute.
  4. Add the rice, stir fry for a minute.
  5. Add water and bring to boil. Add salt.
  6. Next, add the evaporated milk. Once it reaches a boil, cover the pot and immediately lower the heat to cook for another 10 mins. Check if the rice has softened, and liquid fully absorbed. Fluff up the rice with a fork, then place lid back on and remove from heat. Set aside until ready to serve.

For the chicken or mutton:

  1. Rinse the chicken or mutton well and drain.
  2. Add the ingredients for marinade and rub well into the chicken. Allow to sit for ½ hour or so while you prepare the other ingredients.
  3. Heat oil in a non-stick pan and add the pieces of chicken to fry lightly on both sides. We do not want to cook the meat, just to get the outer flesh light golden – this helps to keep the meat moist while cooking.
  4. Set aside meat and strain the oil from the pan.
  5. Heat some of the strained oil again. Add onions, garlic and saute till softened.
  6. Add cardamom, cinnamon, cloves, pepper powder, turmeric powder ad pandan leaves. Saute till aromatic.
  7. Add meat and sir-fry for a few minutes.
  8. For chicken: Add 1-1/2 cups water and cook, covered for 10-15 mins on low or medium heat.

For mutton:

Add enough water to cover the mutton and cook. Covered for 30-35 mins on low or medium heat.

  1. Add on top of rice and serve.
  2. Garnish with fried golden raisins, cashews and freshly chopped coriander.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Singapore Briyani

Singapore Briyani

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs, meticulously cooked over low heat for the most delectable flavours. The Singapore Nasi Briyani has a distinct Malay influence and is quite different from the original Indian dish.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1.5kg chicken or mutton

For the rice:

4 cups Basmati rice or long grained rice
4 tbsp ghee or oil
2 medium onions (sliced)
4 cloves garlic (minced)
1 tbsp ginger (chopped finely)
½ tbsp cinnamon
½ tbsp cloves
1 tbsp cardamom pod (crushed to crack the pod)
2 tsp tomato puree
¼ cup grated carrot (optional)
4 pandan leaves (knotted)
5 cups water
1 cup evaporated milk or milk
Salt to taste (about 3-3½ tsp)
1 tsp or more Kewra Essence (optional)
A few drops of liquid yellow food colouring (optional)

For the Marinade:

1 entire bulb of garlic and same amount of fresh ginger
1 tsp salt
½ lime (juice only)
For the Masala / Gravy
½ cup oil
250g onions (sliced)
1½ tbsp garlic (minced)
1½ tbsp ginger (minced)
1 tbsp cardamom pods (crushed to crack the pod)
1 whole cinnamon stick, snapped in half
½ tbsp cloves
About 1 tsp pepper powder
¾ tsp turmeric powder
¾ tsp fennel powder
4 knotted pandan leaves
1½ - 2 tsp coriander powder
1½ tsp chilli powder

For Garnish:

Golden sultanas/raisins
Cashew nuts (roasted)
2 medium onions (sliced)
½ cup coriander (chopped)

Instructions

For the rice:

  1. Heat ghee or oil in a rice cooker or a pot.
  2. Saute onions till golden. Add the garlic, ginger, cinnamon, cloves and cardamom. Continue to saute until fragrant.
  3. Add tomato puree, stir and then add carrots. Add pandan leaf and let it cook for a minute.
  4. Add the rice, stir fry for a minute.
  5. Add water and bring to boil. Add salt.
  6. Next, add the evaporated milk. Once it reaches a boil, cover the pot and immediately lower the heat to cook for another 10 mins. Check if the rice has softened, and liquid fully absorbed. Fluff up the rice with a fork, then place lid back on and remove from heat. Set aside until ready to serve.

For the chicken or mutton:

  1. Rinse the chicken or mutton well and drain.
  2. Add the ingredients for marinade and rub well into the chicken. Allow to sit for ½ hour or so while you prepare the other ingredients.
  3. Heat oil in a non-stick pan and add the pieces of chicken to fry lightly on both sides. We do not want to cook the meat, just to get the outer flesh light golden – this helps to keep the meat moist while cooking.
  4. Set aside meat and strain the oil from the pan.
  5. Heat some of the strained oil again. Add onions, garlic and saute till softened.
  6. Add cardamom, cinnamon, cloves, pepper powder, turmeric powder ad pandan leaves. Saute till aromatic.
  7. Add meat and sir-fry for a few minutes.
  8. For chicken: Add 1-1/2 cups water and cook, covered for 10-15 mins on low or medium heat.

For mutton:

Add enough water to cover the mutton and cook. Covered for 30-35 mins on low or medium heat.

  1. Add on top of rice and serve.
  2. Garnish with fried golden raisins, cashews and freshly chopped coriander.

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic