Nasi Briyani

Happy Deepavali to our Hindu friends, do we have a treat for you!
Something we’re all familiar with, Nasi Biryani is known for the aromatic rice as the base for the meat on the dish. For this healthier recipe, we’ve used coconut oil as a replacement for ghee.

Basmati rice also has a low –meidum glycaemic index, which is a good touch for those who are health conscious, yet still want the most in taste! We used saffron in the rice, mixed with cinnamon, star anise, pandan leaves, lemongrass and more to bring out the most of the taste in the rice. The marinated chicken thighs work excellently as a paring with the fragrant rice, finished with the garnishing like raisins, fried onions, cashew nuts, and coriander leaves.

A lot of ingredients? True? But tastes good? DEFINITELY!

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Directions

1.

To a bowl add all the marinade ingredients, mix well and coat 4 chicken thighs with it.
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2.

Cover and let it marinate for 3 hours or longer (overnight will be better)
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3.

Wash and soak 500g basmati rice for 30 minutes. Drain and set aside
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4.

In a wok pan heat 4 tbsp coconut oil, then add 2 sticks cinnamon, 5 cardamom pods, 2 star anises, 5 cloves, 1 tsp cumin seeds, 1 tbsp minced garlic. Fry until fragrant
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5.

Add drained basmati rice and continue to stir fry for 2 minutes
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6.

Transfer rice to rice cooker, add 4 strips pandan leaves (tied in a knob), 2 stalks lemongrass (white portion only), 1 cup evaporated milk, 800 ml chicken stock and 1 tsp salt (adjust to preference)
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7.

Cover and start rice cooker
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8.

In a wok pan heat 2 tbsp coconut oil, then add 2 sticks cinnamon, 5 cardamom pods, 2 star anises, 5 cloves and 1 tbsp minced garlic.
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9.

Add 1 cup sliced red onions, stir fry until translucent and add 4 large tomatoes (diced).
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10.

Fry until tomatoes start to soften, add 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp nutmeg powder , 2 tbsp chili powder (adjust to preference)
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11.

Next, add marinated chicken thighs, 2 cups chicken stock, ¼ cup fried onions, ½ cup coriander leaves and 3 bay leaves. Mix well cover and cook on low heat for 1 hour, stirring every few minutes
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12.

Soak ¼ tsp saffron in ½ cup hot water
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13.

Remove aromatics from cooked rice, add saffron water, then transfer rice to a large mixing bowl.
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14.

Add ½ cup raisins, ½ cup fried onions, ½ cup cashew nuts and ½ cup coriander leaves and mix well.
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15.

Once chicken is done, serve with biryani rice on banana leaves (optional)
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