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Chicken Biryani SEA Style

Chicken Biryani SEA Style Recipe
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Burmese
Ingredients Equipment Instructions Video Nutrition

Ingredients
  

For Chicken Curry Marinade:
  • 4 chicken drumsticks
  • 4 tbsp yogurt
  • 3 tsp sugar
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp chili powder
For Rice:
  • 480 g biryani rice
  • 160 g green peas
  • 10 g cashew nuts
  • 5 g dried grapes (raisins)
  • 10 g butter
  • 3 tsp sugar
  • ½ tsp salt
  • 2 sticks cassia (cinnamon)
  • 560 g water
  • A few drops of egg yellow food coloring (mixed with 1 tsp water)
For Curry Base:
  • 2 onions (sliced)
  • 4 garlic cloves (minced)
  • Cooking oil
  • 2 tbsp biryani spice blend

Equipment

  • Rice cooker or pot with lid
  • Large mixing bowls
  • Frying pan or wok
  • Spatula or wooden spoon
  • Measuring spoons and cups
  • Large pot for final layering

Instructions
 

  1. Marinate the Chicken
    Clean and pat dry 4 drumsticks.
    In a bowl, combine yogurt, sugar, salt, turmeric, and chili powder.
    Add chicken and mix until fully coated.
    Marinate for 30 minutes.
  2. Prepare the Rice
    Rinse biryani rice until the water runs clear.
    In a rice cooker or pot, add rice with green peas, cashew nuts, dried grapes, butter, sugar, salt, and cassia sticks.
    Pour in 560g water and cook until the rice is done.
    Once cooked, lightly drizzle the food coloring (mixed with water) on the rice and gently fluff for vibrant color.
  3. Cook the Curry Base
    In a pan, heat oil and sauté the sliced onions and minced garlic until soft and fragrant.
    Add the marinated chicken and cook until fully done, stirring occasionally.
    Once the chicken is cooked, mix in 2 tablespoons of biryani spice blend. Let it simmer for a few more minutes to develop flavor.
  4. Layer and Steam
    In a large pot, layer half the cooked rice, then add all the chicken curry, then top with the remaining rice.
    Make sure the chicken is in the center to let the flavors spread evenly.
    Cover and gently steam on low heat for 15 minutes to infuse the curry into the rice.
  5. Serve
    Fluff gently and serve warm. Garnish with fried shallots or fresh herbs if desired.

Watch & Cook

Health Benefits

  • Chicken provides lean protein, helping to support muscle repair and immune health.
  • Yogurt in the marinade tenderizes the meat and promotes digestion.
  • Spices like turmeric, chili, and cassia offer anti-inflammatory and antioxidant benefits.
  • Green peas, nuts, and dried fruits add fiber, vitamins, and natural sweetness.
  • Brown rice (if substituted) can increase fiber content and offer complex carbs.

Nutrition Facts (Per Serving - Approximate)

  • Calories: 520 kcal
  • Protein: 28g
  • Carbohydrates: 55g
  • Fat: 20g
  • Fiber: 4g
  • Sugar: 7g
  • Sodium: 700mg (depending on salt/spice brands)