Learn how to make Nasi Biryani with Smita Deo.
Introduction
Indonesia inherited and has local style of biryani which is known as nasi biryani or nasi briyani. Nasi biryani is popular among and often associated with Acehnese, Arab Indonesian, Indian Indonesian, and Malay cuisine. Nasi biryani dishes are very popular in Malaysia and Singapore. As an important part of Malaysian Indian cuisine, they are popularized through Mamak stalls, hawker centers, and food courts as well as fine dining restaurants. Do try this Malaysian recipe made by your own Chef Smita Deo on a rainy December evening and let us know how you like it.
Nasi Biryani Ingredients –
Preparation of Marinade
1 kg Chicken
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tsp Fennel Powder
1 tsp Cumin Seeds Powder
1 tbsp Coriander Seeds Powder
1 tbsp Red Chilli Powder
1 Cup Yogurt
Salt (as per taste)
Preparation of Rice
1 tbsp Oil
1 tbsp Ghee
1-inch Cinnamon Stick
5 Green Cardamoms
5 Cloves
10 Black Peppercorns
2 Onions (sliced)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 cup Tomato Purée
Lemongrass
6 cups Water
1 cup Coconut Milk
1/2 cup Saffron Water
1/2 cup Water
Salt (as per taste)
4 cups Basmati Rice (soaked)
1 tsp Turmeric Powder
Preparation of Gravy
2-3 tbsp Oil
1-inch Cinnamon Stick
4-5 Green Cardamoms
5 Cloves
10 Black Peppercorns
2 Onions (sliced)
1 tbsp Minced Garlic
1 tbsp Minced Ginger
For Garnish
8-10 Fried Cashew Nuts
Raisins
Coriander Leaves
Fried Onion
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Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.
Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh, and Telangana. It is also prepared in other regions such as Iraqi Kurdistan.