Entree: Singapore – Singapore Hawker Cuisine – Nasi Biryani (Fragrant layered rice dish of spiced long‑grain rice cooked with marinated meat and caramelized onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 1 hr 10 min

Total 1 hr 40 min

Ingredients

- 2 cups (480 ml) basmati rice, rinsed until water runs clear
- 4 bone‑in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) ginger‑garlic paste
- 1 tbsp (15 g) garam masala
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) chili powder or to taste
- 1 tsp (6 g) salt for marinade, plus more to taste
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) ghee or unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 2 tomatoes, chopped (about 10 oz / 280 g)
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 1 star anise
- 1/2 cup (120 ml) milk warmed with a pinch of saffron strands
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 1/4 cup (60 ml) lemon juice
- 3 cups (720 ml) water or chicken broth
- 1/2 cup (60 g) fried shallots (for garnish)
- 2 tbsp (30 g) toasted cashews or almonds, optional garnish

Instructions

1. Combine the yogurt, ginger‑garlic paste, garam masala, turmeric, chili powder, and 1 tsp salt. Rub this marinade over the chicken thighs, cover, and refrigerate at least 1 hour or overnight.
2. Rinse the basmati rice and soak in water for 20–30 minutes, then drain.
3. Heat 1 tbsp oil in a large heavy pot over medium heat. Add the sliced onions and cook, stirring often, until deeply caramelized, about 12–15 minutes. Remove half the onions for garnish.
4. In the same pot, add remaining oil and ghee. Add the cardamom, cloves, cinnamon stick, bay leaves, and star anise; fry until aromatic, about 1 minute.
5. Add the marinated chicken to the pot and brown on all sides, about 6–8 minutes. Add chopped tomatoes and cook until softened, about 4 minutes.
6. Stir in the drained rice, spreading it evenly over the chicken. Add the warm saffron milk and pour in the water or broth gently over the rice. Check seasoning and add salt if needed.
7. Bring to a gentle boil, then reduce heat to very low. Cover the pot tightly (use a layer of foil under the lid for a better seal if available) and steam (dum) for 20–25 minutes until the rice is cooked and the chicken is tender.
8. Turn off the heat and let rest, covered, 10 minutes. Gently fluff and layer with reserved caramelized onions, chopped cilantro, mint, lemon juice, and toasted nuts if using.
9. Serve hot, garnished with fried shallots and extra herbs.