Nasi Briyani Ayam Kampung (Village Style)
85% asli · Malaysian
A rustic and hearty Nasi Briyani Ayam, featuring a richer, more intense spice profile often using freshly ground spices and local ingredients, evoking a traditional village cooking style.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken1.2 kg, bone-in, cut into pieces
- Basmati Rice500g, washed and soaked
- Coconut Milk200ml
- Ghee80g
- Onions3 large, sliced
- Shallots100g, sliced
- Ginger2-inch piece, grated
- Garlic8 cloves, minced
- Lemongrass2 stalks, bruised
- Turmeric Leaves2 leaves, bruised (optional)
- Pandan Leaves2 leaves, knotted
- Whole Spices (Cardamom, Cloves, Cinnamon, Star Anise, Fenugreek Seeds)1 tbsp each
- Ground Spices (Coriander, Cumin, Fennel, White Pepper)1.5 tsp each
- Dried Chilies5-6, soaked and blended
- Saltto taste
- Black Pepperto taste
- Wateras needed
Langkah
- 1
Grind fresh spices (coriander, cumin, fennel, white pepper) if not using pre-ground.
- 2
Marinate chicken with ground spices, ginger, garlic, blended dried chilies, and salt for at least 1 hour.
- 3
Heat ghee in a large pot. Sauté sliced onions and shallots until golden brown. Remove half for garnish.
- 4
Add whole spices and sauté until fragrant. Add marinated chicken and cook until browned.
- 5
Add coconut milk, bruised lemongrass, turmeric leaves, and pandan leaves. Simmer until chicken is almost cooked.
- 6
Add the washed and soaked basmati rice to the pot. Add water as needed to cover the rice. Stir gently.
- 7
Bring to a boil, then reduce heat to very low. Cover tightly and cook for 30-40 minutes, or until rice is fully cooked and fragrant.
- 8
Let it rest for 10 minutes before fluffing with a fork and serving. Garnish with reserved fried shallots.
