Main
Nasi biryani ayam (Singapore-style chicken biryani)
- Preparation time
- 1 h 15
- Servings
- 4
Ingredients
4
- Rice — to buy400g (basmati)
- Chicken — to buy600g
- Yogurt — to buy150g
- Garam masala — to buy1 tbsp
- Turmeric — to buy1 tsp
- Onion — to buy2
- Saffron — to buy1 pinch
- Cinnamon — to buy1 stick
Preparation
Soak the basmati rice 30 min in cold water, drain.
Marinate the chicken with yogurt, garam masala, turmeric, garlic and ginger, 1h chilled.
Fry sliced onion in oil until well browned and crisp, set half aside for garnish.
Add the marinated chicken to the rest of the onion, sear 8 min until browned.
Cook the rice three-quarters of the way in salted boiling water with cardamom and cinnamon, drain.
Layer the rice over the chicken, add a few saffron threads infused in milk.
Cover tightly, steam (dum) over very low heat 25 min without lifting the lid.
Gently fluff before serving, garnish with fried onions and fresh coriander.