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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.