Classic Nasi Briyani Ayam
Hidangan tradisional · Malaysian/Indian
A fragrant and flavorful rice dish cooked with tender chicken, aromatic spices, and herbs, layered to perfection for a rich and satisfying meal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken1 kg, cut into pieces
- Basmati Rice500g, washed and soaked
- Ghee100g
- Onions3 large, thinly sliced
- Ginger2-inch piece, grated
- Garlic6 cloves, minced
- Green Chilies3-4, slit
- Yogurt200g
- Tomatoes2 medium, pureed
- Whole Spices (Cardamom, Cloves, Cinnamon, Star Anise, Bay Leaves)1 tbsp each
- Ground Spices (Coriander, Cumin, Turmeric, Chili Powder)1 tsp each
- Saffron Threadsa pinch, soaked in warm milk
- Mint Leaves1/4 cup, chopped
- Cilantro Leaves1/4 cup, chopped
- Fried Shallots1/2 cup
- Saltto taste
- Black Pepperto taste
- Wateras needed
Langkah
- 1
Marinate chicken with yogurt, ginger, garlic, green chilies, ground spices, and salt for at least 30 minutes.
- 2
Heat ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove half for garnish.
- 3
Add whole spices to the remaining onions and sauté for a minute until fragrant.
- 4
Add marinated chicken and cook until browned. Stir in tomato puree and cook until oil separates.
- 5
In a separate pot, cook basmati rice in water with salt until 70% done. Drain.
- 6
Layer the partially cooked rice over the chicken mixture. Sprinkle chopped mint, cilantro, and fried shallots.
- 7
Drizzle the saffron milk over the rice. Add a little water if needed.
- 8
Cover the pot tightly with a lid (seal with dough if necessary) and cook on low heat for 25-30 minutes, or until rice is fully cooked and fluffy.
- 9
Gently mix the rice and chicken before serving. Garnish with reserved fried onions.
