Nasi Briyani

Indulge in the rich and aromatic flavors of Nasi Briyani, a delightful South Asian dish that layers fragrant basmati rice with tender, spice-marinated chicken. This recipe combines the earthy warmth of cinnamon, cloves, and cardamom with the richness of saffron-infused milk and golden fried onions. The chicken is marinated in a tantalizing blend of yogurt, briyani masala, and fresh aromatics like garlic and ginger, then slow-cooked to perfection. The dish culminates in a beautifully baked, one-pot marvel where the flavors meld into a symphony of savory depth. Perfect as a centerpiece for festive gatherings, this Nasi Briyani is served hot and garnished with fresh cilantro for the ultimate fusion of color, aroma, and taste.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the remaining garlic and ginger, slit green chilies, and chopped tomatoes. Cook until the tomatoes soften and the oil begins to separate.

Step 6

Add the marinated chicken to the pot and cook on medium-high heat, stirring occasionally, until the chicken is browned and cooked through.

Step 7

Mix in the cilantro, mint leaves, and remaining briyani masala powder. Stir well and cook for an additional 5 minutes.

Step 8

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.

Step 9

Preheat your oven to 180°C (350°F).

Step 10

Layer the partially cooked rice over the chicken in the pot. Sprinkle the reserved fried onions on top.

Step 11

Warm the milk and dissolve the saffron in it. Drizzle this saffron milk over the rice layer.

Step 12

Dot the ghee over the top and cover the pot tightly with a lid or aluminum foil.

Step 13

Place the pot in the preheated oven and bake for 20 minutes to allow the flavors to meld together.

Step 14

Remove from the oven and let it rest for 10 minutes before gently fluffing the rice with a fork.

Step 15

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	3548.6 grams (3548.6g)

Amount per serving	% Daily Value*
Calories	4463

Total Fat 262.50g	337%
Saturated Fat 86.40g	432%
Polyunsaturated Fat 0.20g
Cholesterol 1060mg	353%
Sodium 6205mg	270%
Total Carbohydrate 203.70g	74%
Dietary Fiber 32.80g	117%
Total Sugars 45.90g
Protein 319.40g	639%

Vitamin D 274IU	1372%
Calcium 1316mg	101%
Iron 36mg	198%
Potassium 5339mg	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.

Source of Calories

Fat: 53.0%

Protein: 28.7%

Carbs: 18.3%