Spiced rice accompanied with delicious curry chicken, ‘Nasi Briyani’ is the love of many Malaysians at Indian/Malay food outlets.

https://www.nyonyacooking.com/nasi-briyani-ayam

‘Nasi Briyani’ is one dish that is flavour packed due to the various spices which are used in the dish. Originally not from Malaysia, ‘Nasi Briyani’ has however found home in South East Asian countries like Malaysia and Singapore. It is quite a popular dish in many casual eateries (Mamak) and often enjoyed with meat curries, eggs and vegetables. While the argument goes on to find the origin of ‘Nasi Briyani’, I choose to celebrate this dish with the different ways it is cooked in other countries. The usage of pandan leaves to add fragrance to the rice definitely gives it a Malaysian twist. Besides that, the rice is cooked separately without the meat. In ‘Mamak’ eateries, the rice is served as it is and any preferred side dishes are selected separately. It is like a buffet of curries and delicious dishes that goes perfectly with ‘Nasi Briyani’.

A basic plate of ‘Nasi Briyani’ consists of spiced rice and meat curry of your choice. I personally prefer mutton and chicken curry to go with ‘Nasi Briyani’. Therefore, I had chosen to prepare a video on ‘Nasi Briyani’ with a special Chicken Curry to go with it. Just like many of my other recipes, feel free to substitute chicken with other meat of your choice. The key is to use the same selection of spices and allow the meat to cook until it is tender.

Marinating the chicken with yoghurt will help to tenderize the meat as the lactic acid in the yoghurt breaks down the protein. Additionally, the tanginess in the greek yoghurt sure adds a wonderful flavour to the curry. In this recipe, I had selected greek yoghurt but you may use any other yoghurt or even curd. Greek yoghurt is known to be thicker, richer in fats and more resistant to heat. The creamier it is, the more delicious it becomes!

Malaysian ‘Nasi Biryani’ usually uses evaporated milk to add creaminess to the rice. Besides making the rice tastes creamier, evaporated milk also makes the rice fluffier. As I did not have any in hand, I opted for full fat milk instead. It worked just as well too. If you want to opt for evaporated milk, use 50ml of evaporated milk instead of the suggested 100 ml full fat milk.

Ghee plays an important role in making a good plate of ‘Nasi Briyani’. In fact, I honestly thought it contributed a huge difference to the flavour. Although ghee is often sold in cans, it would not be fully utilized, thus it would be such a waste. Making ghee on your own is a little bit of a hassle. Hence, a quick DIY version of ghee using butter is also presented in the video.

Marinate the meat and prepare the ghee one day in advance to lessen the preparation time the following day.

Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=OjgLWrPJ2-M&ref=share

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33 COMMENTS

  1. Wow, you are brave in adding spices to oil and frying them, when I make an India recipe which involves adding spices, I mix it with a little water and add while the tomatoes are cooking, this is only because I land up sneezing a lot with the smell of spices.

  2. The more common and correct term and spelling is BIRYANI – which is a actual word in the Malay vernacular. Somewhere along the way, the misspelling 'briyani' cropped up and was unwittingly used… and became common. 'biriyani' is also a misnomer.
    Just thought I'd share my two cents and set things straight. No offense intended.
    "The word "Biryani" is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India, by various Islamic dynasties." source: Wikipedia
    Personally, I think that biryani rice and pilaf (aka pulao, and its variant terms) are referencing the same dish – with regional differences and styles. Regardless, it is a wonderful fragrant nutritious and healthy dish that everyone must try at least once in their lifetime.

  3. Hi, your version of Nasi briyani looks simple and varied. We usually use coriander leaves and mint leaves for garnishing. Maybe you would like to try that next time. Also, ghee is only used for rice and frying cashew and raisins.
    Thanks for sharing this dish.

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