Nasi Chicken Biryani Recipe By SooperChef

Try out this Malaysian and Singaporena style rice, Nasi Chicken Biryani. This unique and appetizing dish made with Guard Rice is going to be delicious addition in your biryani list. Do give Nasi Chicken Biryani a try and share your feedback with us.
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Nasi Chicken Biryani
Ingredients for Chicken Marination:
Chicken (leg + thigh) 6
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Salt 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Fennel powder 1 tsp
Red chili powder 1 tsp

Ingredients for Chicken Masala:
Oil 1 cup
onion (chopped) 1 cup
Tomatoes (Chopped) 1 cup
Turmeric powder 1 tsp
Coriander powder 1 tsp
Red chili powder 1 tbsp
Salt to taste
Black cardamom 2
Cinnamon stick 2 inch
Star anise 2
Cloves 1/2 tsp
Green coriander as required
Chicken stock 1/2 cup
Marinated chicken
Fried Onion as required

Ingredients for Rice:
Guard Basmati rice (Soaked) 2 cups
Oil 1/2 cup
Garlic (chopped) 1 tbsp
Lemon grass 2
Salt to taste
Cloves 1 tsp
Cinnamon stick 2 inch
Star anise 2
Green cardamom 2
Saffron 1 tsp
Fried Onion as required
Coconut milk 1/2 cup
Chicken stock 2 cups
Raisins as required
Cashew nuts as required
Green coriander (Chopped) as required

Directions for Chicken Marination Preparation:
In a bowl add chicken legs and thighs, yogurt, ginger garlic paste, salt, coriander powder, cumin powder, fennel powder, red chili powder and mix well. Marinate it for 50-60 mins.
Directions for Chicken Masala Preparation:
In a pot heat oil and add onion. Saute until translucent. Now add tomatoes, and mix well.
Add black cardamom, cinnamon stick, star anise, cloves and cook for 1-2 minutes. Now add turmeric powder, coriander powder, red chili powder, salt and mix well.
Now add marinated chicken and cook on high flame for 3-4 minutes. Now add chicken stock and cover and cook for 8-10 minutes or until water dries out.
Sprinkle green coriander, fried onion on top. Your chicken masala is ready.
Directions for Rice Preparation:
In a bowl add Guard Basmati Rice, water and soak for 25 minutes.
In a pot heat oil, saute garlic for 2-3 minutes. Now add salt, cloves, cinnamon stick, star anise, green cardamom and mix well.
Now add chicken stock, coconut milk, lemon grass and cook until starts to boil. Now add soaked rice and cook until 80% water is evaporated.
Now add saffron, raisins, fried onion, green coriander, cashew nuts, and cover with lid. Simmer on low flame for 10 minutes and take off flame.
Serve on Banana leaf with prepared chicken and serve.

Preparation time: 15-20 mins
Cooking time: 35-40 mins
Serving: 3-4