Malaysian Nasi Biryani with Mixed Protein
Fragrant one-pot rice with chicken, shrimp, and aromatic spices. A simplified Malaysian biryani that delivers authentic flavor in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 542
- Protein
- 28g
Ingredients
- 1.5 cups long-grain jasmine rice
- 150 g chicken thigh fillets, boneless and skinless
- 100 g shrimp, peeled and deveined
- 1 whole onion, medium
- 3 tablespoons ghee or butter
- 1.5 tablespoons biryani spice blend (cardamom, cinnamon, cloves, bay leaf)
- 2.5 cups water
Instructions
- 1
Cut the chicken thighs into 1-inch cubes by placing each thigh on a cutting board and slicing lengthwise into three strips, then cutting crosswise into 1-inch pieces.
- 2
Slice the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moon slices about 1/8-inch thick.
- 3
Rinse the rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear, then shake the strainer dry.
- 4
Heat the ghee in a large heavy-bottomed pot over medium heat for 30 seconds until it melts and becomes liquid.
- 5
Add the onion slices to the ghee and stir once every 15 seconds for 4 minutes until they turn golden brown and smell sweet and caramelized.
- 6
Scatter the biryani spices over the onions and stir for 20 seconds until they smell strongly fragrant, coating everything with the oils.
- 7
Add the chicken pieces to the pot and stir every 15 seconds for 2 minutes until the outside turns opaque (no longer pink), then add the shrimp and stir for 30 seconds until they turn pink.
- 8
Pour in 2.5 cups water and stir once to combine, then add the rinsed rice and stir gently until all grains are submerged in liquid.
- 9
Increase heat to medium-high and bring the pot to a boil — you'll see large bubbles breaking the surface — about 2 minutes.
- 10
Reduce heat to low, place a piece of parchment paper directly over the rice surface, then cover the pot with a tight-fitting lid to trap steam.
- 11
Cook on low heat for 20 minutes without lifting the lid; the rice and protein will absorb all the liquid.
- 12
Remove the pot from heat, keep the lid and parchment on, and let it rest for 5 minutes so any remaining moisture steams the grains evenly.
- 13
Remove the lid and parchment paper carefully, then gently fluff the rice with a fork, lifting from the bottom to separate clumps.
- 14
Divide the biryani between two bowls and serve hot.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- large heavy-bottomed pot with tight-fitting lid (3-quart minimum)
- wooden spoon
- fork
- parchment paper
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