Makan Time in Singapore

Rightful owner : Mrs. Leong Y. S.


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Nasi Briani Ayam



1 thumb-sized piece ginger

3 cloves garlic

4 green chillies


1 handful mint leaves

2 stalks coriander with roots, rinsed

2 tomatoes, cut in eights

2 tablespoons tomato puree


2 teaspoons salt

2 teaspoons msg

1 teaspoon sugar

1.6 kg (3.5 lb) chicken quartered

225 g (8 oz.) ghee or 112 g (4 oz.) butter with 112 ml (4 fl. oz.) oil

1 teaspoon dry chilli powder mixed to a paste with water

1 level teaspoon garam masala (see recipe)

170 ml (6 fl. oz.) evaporated milk mixed with 1 tablespoon lemon juice and

112 (4 fl. oz.) water

285 g (10 oz.) shallots, thinly sliced.


1.      Marinate chicken pieces with 1 level tablespoon salt and 1 teaspoon

        msg  for 1 hour.

2.      Heat a large saucepan with half of the ghee.  Fry the shallots till

        golden brown.  Set aside.

3.      Fry A till fragrant.  Add chilli paste and garam masala, then add in

        B,  seasoning and 1/2 of the milk mixture.  Stir-fry till oil bubbles through.

4.      Put in chicken pieces, fried shallots, remaining milk and oil.  Cook

        over high heat for 10 minutes.

5.      Reduce heat to low and cook gently till chicken is tender.  Drain

        chicken, keeping oil to cook the briani rice.

To Cook Rice:


1 teaspoon chopped ginger

1 tablespoon chopped garlic

4 shallots, thinly sliced


5 cm (2 in) cinnamon bark

8 cardamoms, lightly bashed

6 cloves

600 g (21 oz.) Basmati (long grain) rice, washed and drained

55 g (2 oz.) ghee


1 teaspoon msg or 1 chicken cube

1.5 teaspoons salt

1.1 litres (40 fl. oz.) boiling water

Colouring for Rice:

Mix 1 teaspoon yello food coluring with 0.25 teaspoon Rose essence and 4

tablespoons water.

1.      Heat wok with 55 g (2 oz.) ghee to fry C till lightly browned, add

        in D  and stir-fry for 1/2 minute.  Add in the remaining oil and the rice.

        Stir in pan till oil is absorbed into rice.

2.      Pour in the boiling water and the seasoning.  Cook rice in an

        electric   rice-cooker till dry and fluffy.  Do not stir while cooking.

3.      Remove lid and sprinkle the yellow colouring mixture over rice.

        Continue to cook for another 10 minutes.  Remove from heat.  Loosen rice,

        mixing colours evenly.  Serve hot with chicken.

Source - "The Best of Singapore Cooking" by Mrs. Leong Yee Soo. pg. 56. c. 1988. Times Books International, Singapore.

Contributed by - Lim Jin Aye
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