📝 About This Recipe
A cornerstone of Malaysian celebratory feasts, Nasi Briyani is a magnificent symphony of long-grain basmati rice, tender meat, and an intoxicating blend of 'rempah' spices. This version features the traditional 'Briyani Gam' style influence, where the rice absorbs the rich, savory juices of a spiced chicken masala. Infused with ghee, pandan, and saffron, every spoonful offers a complex profile of warmth, floral notes, and buttery richness that defines Southeast Asian hospitality.
🥗 Ingredients
Chicken Marination
- 1 kg Chicken (cut into 8-10 pieces, bone-in for maximum flavor)
- 1/2 cup Greek Yogurt (plain and unsweetened)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
- 3 tablespoons Briyani Masala Powder (high-quality Malaysian or Indian brand)
- 1 teaspoon Turmeric Powder
The Fragrant Rice
- 3 cups Basmati Rice (extra long grain, soaked for 30 minutes and drained)
- 3 tablespoons Ghee (Clarified Butter) (for sautéing)
- 1 set Whole Spices (2 cinnamon sticks, 3 star anise, 5 cardamom pods, 5 cloves)
- 2 pieces Pandan Leaf (tied into a knot)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
The Masala Base & Garnish
- 3 large Red Onions (thinly sliced)
- 2 medium Tomatoes (diced)
- 1 handful Fresh Mint & Cilantro (chopped)
- 1/4 cup Fried Shallots (for garnishing)
- 2 tablespoons Cashews and Raisins (lightly fried in ghee)
👨🍳 Instructions
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1
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, briyani masala, and a teaspoon of salt. Massage well and let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
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2
Wash the basmati rice in cold water until the water runs clear. Soak for 30 minutes to ensure the grains expand fully, then drain and set aside.
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3
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of ghee. Add the cinnamon, star anise, cardamom, and cloves until they become fragrant and start to sizzle.
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4
Add the sliced onions to the pot. Sauté over medium heat until they are deeply caramelized and golden brown. Remove half of the onions and set aside for garnishing later.
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5
Add the marinated chicken to the pot with the remaining onions. Cook for 8-10 minutes until the chicken is browned on the outside and the oil (ghee) begins to separate from the masala.
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6
Stir in the diced tomatoes and half of the chopped mint and cilantro. Lower the heat, cover, and simmer for 15 minutes. The chicken should be 80% cooked and sitting in a thick, rich gravy.
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7
Meanwhile, par-boil the soaked rice in a separate pot of salted boiling water with the pandan leaf. Cook for only 5-6 minutes until the rice is 'al dente' (cooked on the outside but still firm in the middle). Drain immediately.
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8
Layering: Spread the par-boiled rice evenly over the chicken masala in the pot. Do not stir; you want distinct layers.
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9
Drizzle the saffron-infused milk over the rice in patches to create beautiful white and yellow color variations. Scatter the reserved fried onions, remaining mint, cilantro, fried cashews, and raisins on top.
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10
Seal the pot tightly with a lid (you can use a piece of aluminum foil under the lid to create a tight seal). Cook on the lowest possible heat setting for 15-20 minutes. This 'Dum' method allows the steam to finish cooking the rice and infuse it with the chicken's aroma.
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11
Turn off the heat and let the pot rest, undisturbed, for another 10 minutes. This allows the moisture to redistribute so the rice doesn't break when served.
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12
When ready to serve, gently fluff the rice with a fork, bringing some of the chicken and masala from the bottom to the top. Serve on a large platter.
💡 Chef's Tips
Always use long-grain Basmati rice; shorter grains will become mushy and ruin the texture. Do not overcook the rice during the par-boiling stage; it should still have a 'bite' or it will turn into porridge during the steaming phase. Caramelizing the onions is the secret to a rich, dark, and sweet briyani base—don't rush this step! If you don't have saffron, a tiny drop of yellow food coloring or a pinch of turmeric in milk can provide the iconic color contrast. Using bone-in chicken is essential as the marrow releases gelatin and flavor into the rice that boneless meat simply cannot provide.
🍽️ Serving Suggestions
Serve with 'Acar Awak' (Malaysian pickled vegetables) to provide a crunchy, acidic contrast to the rich rice. A side of 'Dalcha' (lentil and vegetable curry) is the traditional gravy accompaniment. Pair with a cool Cucumber Raita to balance the heat of the spices. Serve with a crispy Pappadom on the side for added texture. Enjoy with a glass of Iced Sirap Bandung (rose syrup with milk) for a truly authentic Malaysian experience.