Nasi Briyani Ayam Johor

Ingredients

Chicken Briyani ingredients:

  • 1 whole chicken, cut into 16 pieces

  • 2 tbsp (30gm) briyani spices*

  • A pinch of salt

  • 1 cup cooking oil, for frying


Nasi Briyani ingredients:

  • 8 cups (2kg) Basmathi rice

  • 9 cups (2160ml) water

  • 10 cloves (50gm) shallots

  • 10 cloves (70gm) garlic

  • 1/2 cup mint leaves

  • 3 green chili

  • 2-inch ginger

  • 3 tbsp (30gm) briyani spice*

  • 2 ladles cooking oil

  • 2 tbsp ghee oil

  • 2 pcs cinnamon

  • 10 cloves

  • 7 star anise

  • 15 cardamoms

  • Salt (to taste)

  • Rock sugar, 2-3 pieces

  • 1/2 small can (80gm) tomato puree

  • 1 can MARIGOLD Evaporated Filled Milk

  • 2 tbsp MARIGOLD Sweetened Creamer

  • A handful of raisins

  • 1/2 cup fried shallots

  • A pinch of Saffron, diluted in 1 tbsp of warm MARIGOLD Evaporated Filled Milk

  • 3 tbsp rose water

  • Coriander, chopped

  • 1 tomato, diced

  • Mint leaves, for garnish

  • Cashew nuts, for ganish


*Homemade Briyani Spice Ingredients: (If not using Premix Spices)

  • 10 cloves

  • 4 white cardamom

  • 10 green cardamom

  • 10 black pepper seeds

  • 4 cinnamon sticks

  • 3 bay leaves

  • 2 tbsp fried shallots

  • 3 tbsp cumin

  • 1/2 tbsp white cumin

  • 1/4 tbsp turmeric powder

  • 1/2 tbsp chili powder


Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products

Buy now

Method

Method for Nasi Briyani Ayam Johor:


  1. Wash and soak rice for 1 hour. Discard water.

  2. Marinate the chicken with briyani spice and salt for 10 minutes and keep in the refrigerator.

  3. Heat up cooking oil and fry the chicken half-cooked until it turns yellow-gold in colour. Strain out the oil and set it aside.

  4. In a blender, add shallots, garlic, mint leaves, green chili, ginger, briyani spice with a cup of water and blend it into a rough paste.

  5. In a pot, heat ghee and excess of oil from the chicken. Add cinnamon, cloves, star anise, cardamoms and spice paste. Sauté until fragrant.

  6. Then add in water, salt, rock sugar, tomato puree, MARIGOLD Evaporated Filled Milk and MARIGOLD Sweetened Creamer.

  7. Once boiled, add in the rice and stir. Let it simmer and reduce the heat.

  8. Once rice is cooked, add in raisins and fried shallots. Sprinkle the saffron water and rose water into the rice and stir evenly.

  9. Place chicken, tomato and coriander on top of the rice and close the rid. Reduce the heat and set it aside for 10 minutes.

  10. Garnish with mint leaves and cashew nuts before serving.


Method for Homemade Briyani Spice:


  1. Blend cloves, white cardamom, green cardamom, black pepper, cinnamon sticks, bay leaves, fried shallots, cumin and white cumin altogether.

  2. Once blend, add in turmeric powder and chili powder. Mix it until well combined.


Chef's Tip:

Rock sugar is used to give the rice a glossy finishing

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 20 - 25
MARIGOLD Vitaminised Sweetened Creamer (500g)