PenangTime.com: Recipe Guide
NASI BIRYANI
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Rice:
- 2 cups basmati rice (soaked)
- 3.5 cups water or chicken stock
- 1 onion (sliced and fried until crispy)
- 2 tbsp ghee or oil
- a pinch of saffron soaked in milk.
- For the Chicken/Mutton:
- 500g chicken or mutton
- 1 cup yogurt
- 1 onion (sliced)
- 2 tomatoes (chopped)
- 2 tbsp ginger-garlic paste
- 1 tbsp biryani masala powder
- 1/2 tsp turmeric powder
- chili powder to taste
- a handful of mint and coriander leaves.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Marinate the Meat: Marinate the chicken or mutton with yogurt, ginger-garlic paste, biryani masala, turmeric powder, and chili powder for at least 1 hour.
- Cook the Meat: In a pot, heat ghee and fry the sliced onions until golden. Add the chopped tomatoes and cook until soft. Add the marinated meat and cook until it is tender and the oil separates.
- Cook the Rice: In a separate pot, bring water or stock to a boil. Add the soaked basmati rice and cook until it is 70% done. Drain the rice.
- Layer the Biryani: In a heavy-bottomed pot, layer the cooked meat and partially cooked rice. Sprinkle with fried onions, mint leaves, coriander leaves, and the saffron-infused milk.
- Dum Cooking: Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes, until the rice is fully cooked and has absorbed the flavours.
- Serve: Gently fluff the rice and serve the biryani hot, often with a side of raita (yogurt salad) or curry.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Using good quality basmati rice is essential for a fluffy and fragrant biryani.
- The 'dum' cooking method is crucial for the flavours to infuse into the rice.
- Don't overcook the rice initially, as it will continue to cook during the 'dum' process.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nasi Biryani in Penang and compare flavour profiles.