Nasi Briyani
Elevate your dining experience with Nasi Briyani, a fragrant and flavor-packed rice dish that boasts tender marinated chicken, aromatic basmati rice, and a symphony of warm spices like cinnamon, cardamom, and star anise. This crowd-pleasing recipe combines the richness of ghee, the brightness of fresh herbs like cilantro and mint, and the luxury of saffron-infused milk for a visually stunning and deeply satisfying meal. Perfectly layered and baked to ensure every bite captures the essence of traditional briyani, this dish is ideal for festive occasions or a special family dinner. Serve it hot with cooling yogurt raita or tangy pickles for a complete and authentic culinary experience. With a total preparation and cook time of just 90 minutes, this recipe is a must-try for fans of South Asian cuisine!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kg Chicken, cut into pieces
- 1 cup Yogurt
- 2 Onion, thinly sliced
- 4 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 3 Green chilies, slit
- 2 Tomatoes, chopped
- 0.5 cup Cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 0.25 cup Ghee
- 4 tbsp Cooking oil
- 0.25 cup Milk
- 1 pinch Saffron
- 2 tsp Salt
- 3 tbsp Briyani masala powder
- 1 Cinnamon stick
- 4 Cloves
- 4 Cardamom pods
- 2 Bay leaves
- 1 Star anise
- 4 cups Water
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
In a large bowl, combine the chicken pieces with yogurt, 1 tablespoon of briyani masala powder, half of the minced garlic, half of the grated ginger, and 1 tablespoon of oil. Mix well, cover, and marinate for at least 1 hour in the refrigerator.
Heat 2 tablespoons of oil in a large pot over medium heat. Add the sliced onions and fry until golden brown and crisp. Remove half of the onions and set aside for garnishing.
To the remaining onions in the pot, add the bay leaves, cinnamon stick, cloves, cardamom pods, and star anise. Stir-fry for about 1 minute until fragrant.
Add the remaining garlic and ginger, slit green chilies, and chopped tomatoes. Cook until the tomatoes soften and the oil begins to separate.
Add the marinated chicken to the pot and cook on medium-high heat, stirring occasionally, until the chicken is browned and cooked through.
Mix in the cilantro, mint leaves, and remaining briyani masala powder. Stir well and cook for an additional 5 minutes.
In a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and 1 teaspoon of salt. Cook until the rice is 70% cooked, then drain.
Preheat your oven to 180°C (350°F).
Layer the partially cooked rice over the chicken in the pot. Sprinkle the reserved fried onions on top.
Warm the milk and dissolve the saffron in it. Drizzle this saffron milk over the rice layer.
Dot the ghee over the top and cover the pot tightly with a lid or aluminum foil.
Place the pot in the preheated oven and bake for 20 minutes to allow the flavors to meld together.
Remove from the oven and let it rest for 10 minutes before gently fluffing the rice with a fork.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
4463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 6205 mg | 270% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 45.9 g | ||
| Protein | 319.4 g | 639% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1316 mg | 101% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 5339 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
