Nasi Biryani

Name: Nasi Biryani
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 6 servings
Cuisine: Singaporean
Ingredients: 500g basmati rice, soaked 30 min; 600g chicken pieces (bone-in) or lamb; Marinade: 200g yogurt (or coconut cream), 2 tbsp biryani spice mix, 1 tsp turmeric, 2 tsp chili powder, salt; 3 onions, thinly sliced and fried golden; A pinch of saffron soaked in 3 tbsp warm milk; 2 tbsp ghee; 1 tsp rose water; Whole spices: 4 cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves; Fresh mint and cilantro; Fried cashews and raisins for garnish

Nasi Biryani (NAH-see bir-YAH-nee)

Singaporean Biryani Rice

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 582 kcal

Aromatic basmati rice layered with spiced chicken or mutton, saffron, fried onions, and rose water, slow-cooked until every grain is infused with complex spice flavours — Singapore's Indian-Muslim celebration rice.

Nutrition & Info

Protein 28.0g

Carbs 68.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ gluten

Equipment Needed

heavy-bottomed pot large pan aluminium foil

Presentation Guide

Vessel: large platter

Garnishes: fried onions, cashews, raisins, boiled egg

Accompaniments: raita, achar (pickled vegetables), curry sauce

Ingredients

500g basmati rice, soaked 30 min
600g chicken pieces (bone-in) or lamb
Marinade: 200g yogurt (or coconut cream), 2 tbsp biryani spice mix, 1 tsp turmeric, 2 tsp chili powder, salt
3 onions, thinly sliced and fried golden
A pinch of saffron soaked in 3 tbsp warm milk
2 tbsp ghee
1 tsp rose water
Whole spices: 4 cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves
Fresh mint and cilantro
Fried cashews and raisins for garnish

Instructions

1
Marinate chicken or lamb in yogurt (or coconut cream), biryani spice mix, turmeric, chili powder, and salt for at least 1 hour.
2
Par-cook the soaked rice in boiling water with whole spices until 70% done. Drain.
3
In a heavy pot, layer: ghee on bottom, half the marinated meat, half the fried onions, half the rice, mint and cilantro, remaining meat, remaining rice, remaining onions.
4
Drizzle saffron milk and rose water over the top. Seal tightly with foil and a lid.
5
Cook on low heat (dum) for 40-45 minutes until the rice is fully cooked and the meat is tender.
6
Gently fluff layers when serving, garnish with fried cashews and raisins. Serve with raita and achar.

💡

Did You Know?

Singaporean biryani is distinct from Indian versions — it often includes a hard-boiled egg and is served with achar (spiced pickled vegetables) that cuts through the richness.

Chef's Notes

Equipment Tips

heavy-bottomed pot
large pan
aluminium foil

Garnishing

fried onions, cashews, raisins, boiled egg

Accompaniments

raita, achar (pickled vegetables), curry sauce

The Story Behind Nasi Biryani

Biryani came to Singapore with Indian-Muslim traders and the Tamil-Muslim community, evolving into a distinct Singaporean style served at Indian-Muslim hawker stalls and restaurants. The Singaporean version often features a unique accompaniment of achar (spiced pickled vegetables) and is served with a side of curry sauce. It is the centrepiece of Hari Raya celebrations and Friday prayers.

🕐 Traditionally enjoyed friday lunch, celebrations, hari raya 📜 Origins: Mughal origin, adapted by Indian-Muslim community

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