How To Make Nasi Biryani – Malay Cuisine Simple Recipes
How To Make Nasi Biryani – Simple Recipes and step-by-step instructions on Malay Version Biryani. Is a mixed rice dish that’s popular in South Asia, made with rice, meat (chicken, goat, lamb, beef), prawn / fish and spices.
The exact origin of the Nasi Biryani is uncertain, however, it is speculated to have originated in South Asia or Persia, (now Iran). In North India, different liveklik77 varieties of biryani developed.
How to Make
- Mix ingredients except oil and shallots then knead and smooth then let stand for 30 minutes.
- Heat the oil then saute the shallots until golden brown then add margarine and water.
- Put the chicken and spices into the stir fry and cook until the chicken is cooked and the spices start to thicken.
- Lift the chicken, take half of the spices and save the other half.
- Saute the ground spices until fragrant, add a little water, margarine, ½ chicken seasoning, salt, Ladaku Pepper Powder and rice then stir until the spices are sufficiently absorbed.
- Add coconut milk and stir slowly, then add ½ chicken, ½ of the raisins, ½ of the walnuts, stir until smooth.
- Steam the rice until cooked and becomes rice for 20 – 25 minutes on high heat.
- Lift and place on a plate, top with berries, remaining walnuts and raisins, fried onions, coriander leaves, and chicken.
- Serve hot.
Another bandarlive theory claims that the dish was prepared in South Asia before the first Mughal emperor Babur conquered India. The 16th-century Mughal text makes no distinction between biryanis and pilaf (or pulao). It states that the word “biryani” is of older usage in India.
Ingredients
- 1/2 half chicken cut into pieces
- 3 pieces meat is just for extras
- 300ml plain yogurt
- 1 tbsp chili powder
- 5 grains clove
- 4 pieces green cardamom crushed
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon Pepper powder
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon salt
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped mint leaves
- 5 pieces coarsely chopped red onion
- 2 tbsp cooking oil
- 2 tbsp margarine / butter
- 50 ml water
The Malaysian variety of biryani is called nasi briyani or nasi biryani. Although authentic styles of biryani from South India are popular, nasi briyani remains the most popular.