Malaysian
Malaysian
Lunch
Spice: Medium
Halal
Nasi Beriani
Nasi Beriani is a fragrant rice dish cooked with spiced meat (chicken, lamb, or beef) and aromatic herbs. It is rich in flavour, filling, and commonly served for special occasions, kenduri, or festive meals.
Prep: 30 min Cook: 90 min Servings: 5 Calories: 700 kcal
Ingredients
- 3 cups basmati rice (washed & soaked)
- 600g chicken / lamb / beef
- 2 onions (sliced)
- 3 tbsp cooking oil / ghee
- 1 cup yogurt
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 2 cinnamon sticks
- 4 cloves
- 3 cardamom pods
- 2 bay leaves
- Star anise (optional)
- Chili paste (to taste)
- Turmeric powder
- Biryani spice mix / curry powder
- Coriander powder
- Cumin powder
Instructions
1
Heat the margarine and sauté the whole spices (3 sekawan), then add ginger, onions, and tomatoes. Stir-fry until fragrant and slightly crispy.
2
Add the biryani spice mix and pandan leaves.
3
Add the chicken stock cube and salt, then stir-fry until well combined.
4
Pour in water and evaporated milk into the mixture.
5
Transfer the rice into the rice cooker and add the sautéed mixture together with enough water.
6
Cook the rice as usual.