How to make Nasi Briyani

Nasi Briyani, or rice cooked in spiced coconut milk and served with beef, chicken, lamb or seafood, is an important part of Malay culture and can be found in restaurants all over the world. However, not all versions of this classic dish are created equal—some are made better than others by adding specific ingredients and cooking them in different ways. Using these tips on how to make Nasi Briyani like a pro, you’ll be sure to create a recipe that goes above and beyond your expectations!

What is Nasi Briyani?

Nasi briyani is a traditional rice based dish which is commonly served for lunch and dinner in Indonesia, Malaysia, Singapore, Brunei and some of areas in Philippines (where most of Indonesian citizens have emigrated). The main ingredients include steamed rice with chicken or beef (or both), and lots of spicy gravy/curry/sauce mixed with lots of condiments. Although it may looks like another rice based dish such as biryani or pilaf, they are actually different. Nasi briyani shares similarity with nahm prik due to its curry based gravy; however their distinct taste comes from turmeric powder used during cooking.

The difference between authentic and westernised nasi briyani

Each country has its own unique interpretation of one of their most popular dishes. While Indian and Indonesian nasi briyani are completely different, both are delicious in their own way. We’ve outlined how each is cooked and what ingredients you’ll need below, so you can decide which you prefer more!

Ingredients you need

1/2 kg chicken, cut into medium sized pieces 11⁄2 cups cooked rice 2 tomatoes, sliced into wedges 1 piece fried tofu (tauku), cubed small 3 hard boiled eggs, halved 4 potatoes, peeled and cubed small 1⁄2 cup green peas 1 onion, sliced thinly Handful of cashew nuts 1⁄4 teaspoon pepper A pinch of salt Optional: 1⁄2 teaspoon curry powder for additional flavor 1 tablespoon oil a little bit of water Preparation: Place your rice in a bowl. Add water until it covers it with about an inch above. This will ensure that your rice is soft after cooking.

Preparation steps

(1) First, choose a clay pot and dry fry cinnamon, cloves, star anise in a little bit of vegetable oil for about 5 minutes. Set aside for later. (2) Add 1 tsp cumin seeds and coriander seeds into your clay pot along with half a chopped onion and cook until golden brown. Grind these spices with half of garam masala until you get a powdery mixture. (3) In a large wok heat up 2 tbsp vegetable oil then add two chopped onions.

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