Singapore Chicken Briyani

Name: Singapore Chicken Briyani
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Moroccan, Greek, European, Mediterranean, American, African, Southern
Ingredients: 1.5kg chicken pieces; 720g Basmati rice or long grained rice; 4 tbsp ghee or oil; 2 medium onions (sliced); 4 cloves garlic (minced); 1 tbsp ginger (chopped finely); ½ tbsp cinnamon; ½ tbsp cloves; 1 tbsp cardamom pod (crushed to crack the pod); 2 tsp tomato puree; 30g grated carrot (optional); 4 pandan leaves (knotted); 1.2L water; 240ml evaporated milk or milk; Salt to taste (about 3-31/2 tsp); 1 tsp or more Kewra Essence (optional); A few drops of liquid yellow food colouring (optional); 1 entire bulb of garlic and same amount of fresh ginger; 1 tsp salt; ½ lime (juice only); 120ml oil; 250g onions (sliced); 1½ tbsp garlic (minced); 1½ tbsp ginger (minced); 1 tbsp cardamom pods (crushed to crack the pod); 1 whole cinnamon stick, snapped in half; 1 tsp pepper powder; ¾ tsp turmeric powder; ¾ tsp fennel powder; 4 knotted pandan leaves

Instructions

Cook:1h 15min

The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs, meticulously cooked over low heat for the most delectable flavours. The Singapore Nasi Briyani has a distinct Malay influence and is quite different from the original Indian dish.

Updated at: Thu, 17 Aug 2023 01:01:49 GMT