Malaysia Style Nasi Briyani (Rice Briyani)

The Malaysian style nasi briyani differs slightly as the rice is cooked separately from the meat. At times the biryani rice is paired with a fried chicken instead. And I also cheated by using a rice cooker for the rice.

The one I usually I cook is similar to a Hyderabadi style which is marinating the chicken, boiling the rice until it is 75% cooked, layering the chicken at the base of a pyrex dish and the rice on top and covering it with an aluminium foil to bake in the oven for about 30-45 minutes.

Ingredients:

Chicken briyani ingredients:

• Chicken Marinate
  • 500 gram Chicken
  • 1 tbs coriander 
  • 1 inch Ginger
  • 4 cloves garlic
  • Few tsp salt
  • 1 tsp chilli powder
• 2 tbs of oil
• Spices*
  • 3 green cardamom
  • 1 tsp cumin*
  • 1 inch cinamon*
  • 5 cloves
  • 1 star anise
  • 1 tsp fennel powder
  • 2 tsp tumeric powder
• half red onion
• half tomato 
• few pandan (screwpine) leaf
• 100ml plain Yogurt
• vinegar to taste
• sugar to taste
• salt to taste

Rice briyani ingredients:

• 1 cup of rice
• half red onion
• 1 tbs of oil
• Spices**
  • 3 green cardamom
  • 1 inch cinamon
  • 1 star anise
  • 5 cloves
• 1 cup plain yogurt drink
• 1/2 cup plain water
• half tomato
• few pandan (screwpine leaf)
• 1 teaspoon tumeric (optional)
• handful of cashewnut (optional)
• Mint leaves (optional)
• Salt to taste

Method

Method for Chicken briyani:

1. Marinate the chicken overnight
2. Brown the chicken and put it aside
3. Fry the red onion and put aside
4. Use the oil to fry the spices* until fragrant
5. Add in tomato, onion, yogurt and screwpine leaf
6. After a few minutes, add in the chicken
7. Cook it for about 15 minutes, add water for desired consistency and salt, sugar, vinegar to taste.

Method for Rice briyani:

1. Fry red onion and put aside
2. Use the oil to fry the spices** until fragrant
3. Add in yogurt drink, water, screwpine leaf, tomato, salt to taste
4. Transfer it into a rice cooker
5. When it is nearly cooked, add in tumeric and water mix for colouring, fried onion, mint, cashew nut 

It is usually paired with a cucumber pickle consisting of- cucumber, pineapple, carrot, red onion or raita- cucumber, yogurt, coriander

I paired mine with a South Indian Stir Fried Cabbage.