Homemade Chicken Briyani, Raita & Curry


I have never made chicken briyani. It seemed like a complicated cooking process and was pretty much a recipe for failure. Or at least that was the impression I had. Also, having the luxury of buying briyani from a store pampered me all my life and that somehow never motivated me enough to cook it, up until now.

I must say, for a first timer, my briyani turned out to be really good!! I made a small mistake of overcooking the rice a tad bit and underestimating my chicken before I layered them together. Therefore, after combining both the chicken and rice, I had to cook it a little longer till the chicken was thoroughly cooked. Resulting in a slightly mushed rice. But since it tasted good, that small glitch was easily ignored.

Here is my simplified version. And it’s really easy to make. There is a whole load of ghee used in this recipe. If you are looking for a low fat meal, turn back now. And if you are on a diet, screw the diet?


  • Chicken as needed (I used 1/4 chicken, specifically the thigh and drumstick piece per person)
  • 2 cups basmathi rice (for 3 person)
  • 2 onions sliced very thin (I used a slicer)
  • 1 whole garlic chopped fine
  • 1 bunch of coriander chopped fine
  • 20~30 cashew nuts (you can also use raisins but I dont like the sweetness in my briyani)
  • 4 tbsp yogurt
  • 3 green chilis split half and seeds removed
  • 2 tomatoes diced
  • 2 cinnamon stick
  • 6 star anise
  • 4 cloves
  • 4 cardamom
  • Coriander powder
  • Cumin powder
  • Turmeric powder
  • Garam masala / curry powder
  • 3 bay leaves
  • Ground pepper
  • Salt
  • Ghee & Oil
  • Saffron (Optional)


  1. Marinate the chicken with yogurt, most of the garlic and chopped coriander in a bowl. The longer you marinade the meat, the more tender it gets. But because I am impatient and am always cooking on the go, I did this first while preparing the rest of the ingredients. So that’s like just 30mins marination.
  2. In large non stick wok or dipped pan, fry the cashew nuts in 1 tbsp of ghee and 1 tbsp of oil (I used olive oil, but this is a matter of choice). Once the cashew nuts are golden brown, take them out and keep aside
  3. In the same wok, add another tbsp of ghee and oil, fry the thinly sliced onions (only use 3/4 of the onions you have prepared). Fry till the onions caramelize and brown and become slightly crisp. Do not burn. Take them out and keep aside
  4. Using the same wok, fry 1 cinnamon stick, 2 star anise, 4 cloves and 4 cardamom (slightly crush them first with the flat side of the knife to open it up) and a pinch of onions (just for flavour). Once the spices have toasted, add the rice and 1/2 tsp turmeric and let the rice take some heat. If you have saffron, this is the time to put it in. Only tossing the rice for a minute on the pan, dish out the rice and spices into a cooking pan and pour in 5 cups of water and 2 tsp salt and cook in medium heat for exactly 5mins and turn off flame. The idea is to get a half cooked rice. Drain the rice immediately. (This is the mistake I made as I let the rice sit in the water and it ended soaking up all the water)
  5. Now for the chicken, fry 2 cloves of chopped garlic, the balance of the onions, cinnamon stick, star anise in the wok. Add in the chilis and tomatoes and 1 cup of water. Let this boil for a while and then add bay leaves, 1 tbsp coriander powder, 1 tbsp curry powder, 1 tsp turmeric powder and 1 tbsp cumin powder. This will turn into a thick curry paste. At this point, add in the chicken together with all the marinate into the wok and close the lid. Let the chicken cook 3/4 through which is about 5~10mins. I forgot to mention, add salt…and make it a little saltier than usual as it will need to flavour the rice.
  6. If you feel that your curry is far too watery, remove some of the curry and add more of the spice mixes.
  7. In the same wok, add the drained rice (no need to remove the spices in it) over the chicken & its gravy, layer the top of the rice with the caramelized onions. Close the lid tight to create pressure cooking and let this cook on low to medium heat for 5~10mins till the rice is somewhat cooked.
  8. In a sauce pan, melt 2 tbsp of ghee and keep on standby
  9. When the briyani is ready, add in the cashew nuts and stir the gravy and rice together. Take the melted ghee and pour it all along the edges of the wok. This will create a crisp texture and add more flavour. Close the lid for another couple of minutes. Using your judgment based on how cooked is the rice. You dont want to over cook it or else it becomes mushy.
  10. Alternatively, you can also boil eggs and add into your briyani. To be served with raita. I made cucumber raita which is just grated cucumber with yogurt and salt. As for the curry, as mentioned in step #6, I scooped up 2 spoons of the gravy into another pan, added 1 cup of water and 1 tbsp of curry powder and let it boil till it was the consistency I wanted.

Flat Rice Noodles in Egg Gravy (Char Hor Fun or Kong Fu Char)


My buddies Hana and Su will attest to how madly in love I am over this dish. I’d at least order this in a restaurant for lunch at least once a week. Sometimes I have it 2 days in a row. I never got tired of it. And probably never ever will. How could I?? The eggy gravy is the most lustrous liquid that slides through the tip of the tongue and bursts into million explosions on my taste buds.

Anyway, that was when I was still back in Malaysia. Since then, it has been a little bit of a challenge finding my char hor fun here in Western Australia. Although there are a few decent Chinese/Malaysian restaurants around but the few that I tried didn’t succeed in pleasuring my taste buds. So here I am, with my wok and chopsticks…ready to plate up another one of my favourite dishes. Bring it on!


  •  1 packet of flat rice noodles or fresh hor fun
  • 12~15 prawns shells removed and deveined (you can leave the tail tip on)
  • 12~15 rings of squids
  • 4~5 fish cakes thinly sliced
  • 8~10 4cm chicken slices (If you like pork or beef, feel free to replace with your meat of choice. My husband says hor fun is not hor fun without pork *rolls eyes*)
  • 1 whole of garlic finely chopped (You can use just half actually…but I love garlic so much!)
  • 4 stalks of choy sum (or sawi) cut to 4cm lengths
  • ½ a carrot sliced thin (1cm thickness)
  • 1 cup of cabbage (no bigger than a 2x2cm squares)
  • 2~3 tbsp of corn flour (diluted in very little water)
  • 3 tbsp stir fry sauce or oyster sauce
  • 3 tbsp fish oil
  • 3 tbsp thick soy sauce
  • Soy sauce for taste
  • Ground white pepper for taste
  • 3 eggs


My sauces…


  1. First, to prepare the noodles, rinse the noodles in water. If the noodles appear to be clung together, it’s a good idea to use boiling water to separate them. Do not try to break it up yourself as it will break into crumbly pieces.
  2. Use 1 clove of chopped garlic to flavour some oil on the pan. Stir fry the noodles in the oil with thick soy sauce and salty soy sauce. Once noodles is cooked, keep aside Image
  3. On a different wok, heat some oil and stir fry the balance of the chopped garlic, meat, prawns, squids and fish cake. Once the seafood is cooked, add in the carrots cabbage and add 3 (medium sized) bowls of water.
  4. Add the stir fry or oyster sauce and fish oil into this gravy till the vegetables are nicely cooked. Add the the choy sum and cook a for another minute
  5. Stir in the diluted corn flour to thicken the gravy. You only need the gravy to be slightly thickened. Add salt and white pepper for taste
  6. Break in 3 eggs into the gravy and stirring the gravy as you added the eggs. Turn off the flame immediately and now the gravy will be a thick eggy liquid
  7. Plate the earlier prepared noodles on a deep set plate and top it with generous ladleful of egg gravy like in the first picture. If you like extra spice, serve with chopped chilies (chili padi) in soy sauce.