Nasi Biryani

Recipe from Shila Das

Adapted by Clarissa Wei

Updated February 9, 2022

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Rating
4(417)
Comments
Read comments

Because of its vibrant multiethnic population, Singapore is one of the few places where biryani — a dish with origins in the Indian subcontinent — is regularly eaten for Lunar New Year. This recipe is from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent who grew up celebrating the festivities. You first prepare chicken curry as you’ll use its sauce in this dish and serve the chicken with it. As a prolific home cook, Ms. Das has been tasked with making this dish for annual Lunar New Year potlucks. She learned how to make it from her father, who prepared it for Diwali. —Clarissa Wei

Featured in: In Singapore, Lunar New Year Is a Multicultural Feast

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

FOR THE RICE

  • 4 cups basmati rice

  • 5 tablespoons ghee or canola oil

  • ½ medium red onion, thinly sliced

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1 cinnamon stick, preferably Indian

  • 3 cardamom pods

  • 1 star anise

  • 5 whole cloves

  • 1 medium carrot, grated

  • 1 medium tomato, finely chopped

  • 4 fresh or 8 thawed frozen pandan leaves, knotted

  • Pinch of saffron

  • 4 ½ cups low-sodium chicken stock

  • 1 cup coconut milk or evaporated milk

  • 1 tablespoon fine salt

  • Chicken curry

FOR THE GARNISH

  • ¼ cup ghee or canola oil

  • ½ cup thinly sliced red onion

  • ½ cup raw cashew nuts

  • ½ cup golden raisins

  • Cilantro sprigs

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

93 grams carbs; 4 milligrams cholesterol; 672 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 3 grams fiber; 766 milligrams sodium; 13 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the rice: In a large bowl, wash the rice by rinsing it vigorously in several changes of water until the water runs clear. Drain well in a fine-mesh sieve.

  2. Step 2

    In a large Dutch oven or very large skillet, heat the ghee over medium-low and add the onion. Cook, stirring occasionally, until light brown and caramelized, about 10 minutes.

  3. Step 3

    Add the garlic, ginger, cinnamon, cardamom, star anise and cloves. Cook, stirring, until fragrant, about 1 minute. Add the carrot, tomato, pandan leaves and rice. Stir until the rice is coated with the aromatics and ghee.

  4. Step 4

    Stir in the saffron, chicken stock and coconut milk. Bring the liquid to a vigorous boil over medium-high heat. Give it a stir, then immediately reduce the heat to low and cover. Simmer until all the liquid has evaporated, 15 to 18 minutes. Turn off the heat and let the rice rest for 10 minutes.

  5. Step 5

    While the rice cooks, prepare the garnishes: Heat the ghee in a skillet over medium-high and add the onion. Cook, stirring occasionally, until light golden brown and crispy, 10 to 15 minutes. Transfer the crispy onions to paper towels to drain, reserving the ghee. Add the cashews and raisins, and gently sauté until the cashews are lightly browned, 1 to 2 minutes.

  6. Step 6

    Once the rice is done resting, sprinkle with the salt and ½ cup of sauce from the chicken curry, and fluff up the grains with a spatula. Arrange the chicken skin side up on a deep serving plate. Spoon the rice around and over the chicken. Sprinkle the crispy onions, cashews and raisins on top. Garnish with cilantro, and serve immediately with the remaining curry sauce in a small bowl on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
417 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

YOURCONCIERGECT

Any sub for Pandan leaves?

Joe

Pandan leaves have a singular flavor. You can buy them on Amazon. If buying pandan leaves on Amazon would be heresy to you. . . - Boiled Collard greens are less dissimilar than other things, and the best choice for savory dishes. - Vanilla bean products give a somewhat similar sweetness to pandan but don't

Sabey

This was delicious! I made half the quantity of rice to one quantity of chicken curry and I think that ratio worked out great.

Kozhikodan

Growing up in Kerala, the fragrance of Basmati rice was so distinctive, it permeated the home it was being served that day and, how lucky to be invited! Another feature was its long grainness, but there’s long grain and then some. Once you’ve found your favorite brand, a word of caution: long grain Basmati rice is very, very delicate and vigorous rinsing, as has been advised, will break the rice to a short version. Gentle rinsing, on the other hand, maintains the long grainness which is essential for the Basmati long grain to do its gustatory magic in one’s mouth.

Claire Emilie

Do not forget the sambal belacan

ER

This did not turn out for me - the rice was somehow overcooked and undercooked at the same time. I don’t think I will ever try doing 4 cups at once again in my Dutch oven. I’m not sure it is salvageable!

Private comments are only visible to you.

Credits

Recipe adapted from Shila Das

Recipe Tags

or to save this recipe.