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.
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
1Marinate chicken or lamb in yogurt (or coconut cream), biryani spice mix, turmeric, chili powder, and salt for at least 1 hour.
2Par-cook the soaked rice in boiling water with whole spices until 70% done. Drain.
3In 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.
4Drizzle saffron milk and rose water over the top. Seal tightly with foil and a lid.
5Cook on low heat (dum) for 40-45 minutes until the rice is fully cooked and the meat is tender.
6Gently 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.