Rice Dishes
Authentic Singaporean Nasi Briyani Ayam Recipe
This authentic Singaporean Nasi Briyani Ayam features fluffy, long-grain basmati rice layered with succulent chicken pieces cooked in a deeply aromatic rempah. Finished with a touch of ghee and fried shallots, it delivers the iconic taste of Singapore's favorite festive rice dish.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 680 kcal
Method
Wash the basmati rice until the water runs clear, then soak for 30 minutes. Drain well.
Marinate the chicken thighs with yogurt, ginger-garlic paste, and 1 tablespoon of briyani spice powder for at least 30 minutes.
Heat 2 tablespoons of ghee in a pot. Sauté half the onions, cinnamon, star anise, and cardamom until fragrant. Add the marinated chicken and remaining briyani powder. Cook until the chicken is browned and the rempah (spice paste) releases its oil.
In a separate pot, boil water with a pinch of salt. Parboil the soaked rice for 5-7 minutes until it is 70% cooked (grains should still have a bite). Drain the rice.
In a large heavy-bottomed pot or rice cooker, layer the cooked chicken and its gravy at the bottom. Cover with the parboiled rice.
Drizzle the evaporated milk and saffron-infused milk over the rice. Top with the remaining sliced onions (fried until crispy beforehand), mint, coriander, and the remaining 2 tablespoons of ghee.
Cover the pot tightly with a lid (or foil) to trap the steam (Dum method). Cook on very low heat for 15-20 minutes until the rice is fully fluffy and aromatic.
Gently fluff the rice with a fork, mixing the white and colored grains, and serve hot with acar (pickles).
Notes
Always use aged Basmati rice for the longest, fluffiest grains that don't break during cooking.
Do not over-stir the rice while it is boiling or steaming, or the grains will break and become mushy.
For a more authentic 'hawker' look, use a drop of orange and yellow liquid food coloring in separate spots instead of mixing them.
The 'rempah' is ready when the oil separates from the spice paste (pecah minyak); this ensures the spices are fully cooked and mellow.
