Chicken Briyani

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No. of Servings: 10 

 

Serving size: 250 gm

 

Ingredients

 

For the Rice 

 

• Basmati rice, rinsed and soaked for 10 minutes, 100 gm 
  • (Alternative: can be replaced with brown rice) 
• Ghee 30 gm 
  • (Alternative: can be replaced with canola oil)
• Evaporated milk 200 ml 
• Briyani spice mix 15 gm 
• Onion, sliced 150 gm 
• Salt 5 gm 
• Cloves 3 pcs 
• Cinnamon 1 stick 
• Cardamom 3 pcs 
• Garlic, blended 10gm 
• Water 1.1 litres 

 

For the Chicken Briyani 

 

• Cooking oil 50 ml 
• Onion, sliced 400 gm 
• Tomato, chopped 3 
• Ginger and garlic paste 10 gm 
• To prepare the paste, blend the ginger and garlic 50/50 with a little water 
• Black pepper 10 gm 
• Boneless chicken thigh, 2 kg cut into small pieces 
• Salt to taste 
• Tomato paste 20 gm

 

Method

 

Rice 

 

• Heat a frying pan with ghee and sauté cardamom, cinnamon, cloves and onions. Cook till the onions are transparent. 
• Add garlic paste and cook for 1 minute. 
• Add evaporated milk, salt, spice mix and cook for another 5 minutes or till boiled before removing from heat. 
• Pour all sautéed ingredients, rice and water into the rice cooker to cook. 

 

Note: Colouring Option 

 

• Pour a tablespoon of turmeric powder in 60ml of water and gently mix with the rice. 

 

Chicken Briyani 

 

• Heat oil in a frying pan and sauté onions till fragrant and transparent. 
• Add ginger and garlic paste, tomatoes and black pepper. Cook for 5 minutes. 
• Add chicken thighs, salt, tomato paste and mix well. Cook over medium heat till chicken is tender and cooked. 

 

 

Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.

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