Skip to content

Nasi Bryani with Indian Curry Chicken

Nasi Bryani with Curry Chicken

Difficulty: Medium


  • Indian curry chicken:
  • 1kg chicken drumstick, washed, cut into pieces

  • Marinade:
  • 4gm chicken stock granules

  • 15gm sugar

  • 12gm salt

  • 2gm msg

  • Mix chicken with marinade and marinate for 2 hours.

  • *Spices for Indian curry chicken (blended):

  • (A) 200gm shallot

  • 80gm garlic

  • 40gm ginger

  • 5gm dried chili

  • 70gm toasted cashew nuts

  • 100gm cooking oil

  • (B) 30gm chopped Chinese celery

  • 30gm chopped spring onion

  • 30gm chopped coriander leaf

  • (C) 30gm bryani mix spices

  • 200gm tomato puree

  • Seasoning:
  • 300gm evaporated milk

  • 300gm water

  • 600gm spices curry chicken*

  • 4pcs pandan leaves

  • Nasi bryani:
  • Ingredients A:
  • 3 tbsp ghee

  • 1 stick cinnamon stick

  • 2 nos star anise

  • 6 nos cloves

  • 6 nos cardoman seed

  • 100gm chopped shallot

  • 30gm chopped garlic

  • 150gm spices Indian curry
  • 500gm Jati Silky Basmathi Rice

  • Seasoning:
  • 300gm water, blended with

  • 40gm ginger, squeezed juice

  • 300gm evaporated milk

  • 30gm lime juice

  • 15gm sugar

  • 10gm salt

  • 4gm chicken stock granules

  • 10gm rose water

  • Ingredient B:
  • 1no tomato, cut into cubes

  • 1 carrot, peeled, cut into short lengthwise

  • For garnishing:
  • 100gm raisins

  • 150gm toasted cashew nuts

  • Some mint leaves


  • Indian curry chicken:
  • Heat up 4tbsp cooking oil, fry the spices A till aromatic. Add in spices C and stir fry till well mixed and fragrant (reserve 5 tbsp for cooking Bryani Rice)**.
  • Add in chicken and seasoning, stir fry till well mix, cover the lid, simmer about 25 minutes until chicken is well cooked.
  • Nasi bryani:
  • Heat up ghee, stir fry ingredients A till aromatic. Add in Jati Silky Basmathi Rice, seasoning and stir well and cook for 1 minute.
  • Transfer rice mixture into steamer, add in ingredient B and steam for 25-30 minutes till well cooked.
  • Fluff up the rice and garnish with raisins, cashew nuts and mint leaves.
  • Serve with Indian curry chicken.