Nasi Briyani with Indian Curry Chicken

Nasi Briyani with Indian Curry Chicken


  • Nasi Briyani
    500 g ecoBrown’s Pusa Brown
    3 tbsp ghee
    100 g chopped shallot
    1 cinnamon stick
    2 star anise
    6 cardamom seed
    6 cloves
    30 g chopped garlic
    150 g spices Indian curry
    1 tomato, cut into cubes
    1 carrot, cut into small pieces
    300 g water
    40 g ginger squeezed juice
    300 g evaporated milk
    30 g lime juice
    15 g sugar
    10 g salt
    4 g chicken stock granules
    10 g rose water
  • Indian curry chicken
    1 kg chicken drumstick
    4 g chicken stock granules
    15 g sugar
    12 g salt
    2 g msg
    300 g evaporated milk
    300 g water
    600 g spices curry chicken
    4 pcs pandan leaves
    *Spices (blended): 200 g shallot, 80 g garlic, 40 g ginger, 5 g dried chili, 70 g toasted cashew nuts, 100 g cooking oil, 30 g chopped Chinese celery, 30 g chopped spring onion, 30 g coriander leaf, 30 g briyani mix spices, 200 g tomato puree
  • For garnishing
    100 g raisins 
    150 g toasted cashew nuts 
    Some mint leaves



For the Nasi Briyani

  1. Heat ghee over medium heat. Add in all the spices and stir until aromatic.
  2. Add ecoBrown’s Pusa Brown and stir to coat. Pour in seasoning.
  3. Add in tomato and carrot, and stir well to combine. Remove from heat and transfer rice mixture to the steamer.
  4. Steam for 25-30 minutes, or until the rice is well cooked.
  5. Once the rice is cooked, fluff up the rice with a fork.

For the Indian Curry Chicken 

  1. Heat oil and stir fry all spices, until fragrant.
  2. Add in chicken and mix well. Pour in water and seasoning. 
  3. Stir well and add pandan leaves (tied into knot).
  4. Simmer chicken for 25 minutes till well cooked.

Serve hot.


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