Nasi Biryani / Chicken Nasi Biryani / Nasi Beriani / Malaysian / Singapore Style Chicken Biryani ~ My Biryani Trail

I took a pledge to share my love for Biryani by documenting my journey tasting this superlative dish across the length and breadth of the Globe. The more I travelled in search of different versions of this dish the more intrigued and awed I was with Biryani. Introducing you dear friends to a Biryani called Nasi Biryani. The word Nasi in Malaysian and Indonesian cookery stands for Cooked Rice. This version of the Biryani is unlike any of the Biryanis that your palate is familiar with. This Biryani does not incorporate the “Dum” cooking technique that is so synonymous with the cooking of any Biryani dish. Moreover it incorporates Local ingredients like Pandan Leaves, Lemon Grass to suit the local taste.

Nasi Biryani / Chicken Nasi Biryani / Malaysian / Singapore Style Biryani Recipe ~

Serves ~ 4

Ingredients ~

For the Chicken Curry ~

4 Chicken Leg Quarters

2 Tbsp Oil, preferably coconut oil

1 Inch Cinnamon Stick

4 Cloves

4 Green Cardamom

2 Star Anise, whole

1 Large Onion, sliced

1 Large Tomato, sliced

3 ~ 4 Bay Leaves

1 Cup Chicken Stock or use chicken stock cubes

Salt to taste

For the Chicken Marinade ~

1 Cup Yogurt

1 Tsp Cumin Seeds

2 Tsp Coriander Seeds

1 Tsp Fennel Seeds 
8 ~ 10 Pods Garlic, grated
1/2 Tsp Turmeric powder
2 Tbsp Red Chili Powder
1 Nutmeg, crushed into powder using mortar & pestle
1 Large Onion, sliced & deep fried till golden brown & crisp
1/2 Cup Coriander Leaves
1 Tbsp Salt
1 Tsp Oil

For Cooking the Rice ~

2 Cups (500 Gms. approximately) Basmati Rice
4 Tbsp Oil / Clarified Butter / Coconut Oil

1 Inch Cinnamon Sticks

5 Pods Cardamom 

2 Pieces Star Anise

5 Pieces Cloves

1 Tsp Cumin Seeds

1 Tbsp Garlic, grated

4 Strips Pandan Leaves 

2 Stalks Lemon Grass ( White Portion Only)

1 Cup evaporated Milk

1 Cup Chicken Stock
2 Cups Water
Salt to taste

1 Tsp Salt

For Garnishing the Rice

A few strands of Saffron, soaked in 6 Tbsp hot water
1/2 Cup Raisins, fried
1/2 Cup Cashewnuts, fried
1 Large Onion, deep fried until golden brown
1/ 2 Cup Coriander Leaves, chopped

Let's Cook Nasi Biryani / Chicken Nasi Biryani / Malaysian / Singapore Style Chicken Biryani In Easy Steps ~

STEP ~ 1

To Marinate the Chicke Leg Quarters ~

* Grind coriander, cumin & fennel seeds into a fine powder

* In a large bowl or plate, take Yogurt. Add all the ingredients under " to marinate chicken ", Mix

* Marinate Chicken foe at least 30 minutes

To Cook the Chicken Curry ~

* Take oil. Sautés the whole spices till fragrant. Fry onions, add tomatoes, cook till soft, Add  chicken, cook for 5 minutes on high heat, add chicken stock, salt to taste, cook till done.

To Cook the Rice

In a pan take oil, throw in whole spices, fry till fragrant, add garlic paste, fry till raw smell disappears. Add rice. Add evaporated milk, chicken stock, water, pandan leaves, lemon grass, salt.
Cook till done.

Add Saffron water . Garnish with fried onions, cashew nut, raisins, coriander leaves.

Serve topped with Chicken Quarters. Serve the Chicken Gravy in a separate Bowl