Nigella Indonesian Biryani​​ ​Recipe

This delicious Indonesian Biryani is a vibrant, flavorful dish that’s perfect for any occasion. With tender chicken thighs marinated in a rich blend of spices, it’s simple to make yet full of aromatic depth. Top it off with crispy chicken skin for an extra indulgent touch, making it a truly memorable meal.

Ingredients Needed:

For the Marinade:

• 150g plain yoghurt
• 4 tbsp sambal oelek
• 2 tbsp kecap manis
• 1 tbsp tamarind paste
• 1 tbsp freshly grated ginger
• 2 fat cloves of garlic, peeled and grated
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground turmeric
• ½ tsp fine sea salt
• 1 tbsp vegetable oil

For the Chicken:

• 10 decent-sized chicken thighs
• 500g onions, peeled and cut into fine half-moons
• 4 tbsp vegetable oil

For the Rice:

• 4 bruised cardamom pods
• 1 long or 2 short cinnamon sticks
• 2 cloves
• 3-star anise
• 25g desiccated coconut
• 2 tsp pink peppercorns
• 2 litres of cold water
• 2 tbsp fine sea salt
• 2 tsp sesame oil
• 1 tsp lime juice
• 600g basmati rice

For Layering Up:

• 1 tsp sesame oil
• 2 tsp cumin seeds (toasted)
• 25g desiccated coconut
• 50g dried cranberries

To Serve:

• Reserved chicken skin
• Fresh coriander

How To Make Indonesian Biryani​​?

1. Make the Marinade: Pour the yogurt into a dish where the chicken pieces can fit in a single layer (approx. 32cm x 24cm / 9 x 13 inches). Add the sambal oelek, kecap manis, tamarind paste, grated ginger, grated garlic, cinnamon, cardamom, turmeric, salt, and vegetable oil. Mix gently to create a vibrant marinade. Add the chicken thighs, coating them evenly. Let marinate while you prepare the onions.
2. Cook the Onions: Peel and halve the onions, then slice them into half-moons. Heat vegetable oil in a large, wide, non-stick pan or casserole (with a lid). Cook the onions on high for 5 minutes, then reduce the heat and cook for another 20-30 minutes, stirring frequently until the onions are soft but not browned.
3. Cook the Chicken: Remove the chicken from the marinade using tongs, then arrange the chicken pieces bone-side down in the pan, pushing the onions over them. Pour any remaining marinade over the chicken. Turn the heat to high, cover, and simmer for 15 minutes. After 15 minutes, remove the lid, turn the chicken, and simmer uncovered for another 30 minutes, spooning the sauce over the chicken as it cooks.
4. Cool and Refrigerate: Once the chicken is cooked and the sauce has thickened, remove the chicken and allow it to cool in the marinade dish. If you are making it ahead, refrigerate the chicken for up to a couple of days. You can also debone the chicken at this point and tear it into chunks.
5. Prepare the Rice: To scent the cooking water, drop the cardamom pods, cinnamon sticks, cloves, star anise, desiccated coconut, and pink peppercorns into a large pot. Add 2 liters (8⅓ cups) of water, sea salt, sesame oil, and lime juice. Bring to a boil, then remove from heat and cover to infuse.
6. Cook the Rice: Rinse the rice and soak it in cold water for 30 minutes. Towards the end of soaking, reheat the chicken in the pan you cooked it in. Bring the scented water back to a boil. Drain the rice and gradually add it to the boiling water, making sure the temperature doesn’t drop too much. Boil for 2 minutes, then test for doneness. When the rice is ready, drain it well.
7. Layer the Biryani: Brush the bottom of the pan with sesame oil, then add half of the rice. Top with half of the toasted cumin seeds, desiccated coconut, and cranberries. Add the re-heated chicken on top of the rice, scraping any sauce from the pan over the chicken. Cover with the remaining rice and sprinkle with the remaining cumin, coconut, and cranberries.
8. Steam the Biryani: Seal the pan with foil, then cover with the lid. Heat over medium for 4-5 minutes to build steam, then reduce to low and cook for another 15-16 minutes. After 20 minutes, remove the foil and cover the pan with a clean tea towel. Let it rest for 20 minutes off the heat.
9. Crisp the Chicken Skin: While the biryani steams, cook the reserved chicken skin in an air fryer at the highest temperature for 12-18 minutes, or fry it in a pan with a little oil for about 5 minutes on each side until crispy. Keep the rendered fat for later use.
10. Serve the Biryani: After the biryani has rested, carefully spoon it onto a large dish. Arrange the chicken pieces attractively, adding any crispy bits from the bottom of the pot. Top with the crispy chicken skin and freshly chopped coriander.

Recipe Tips:

• Marinate the Chicken Overnight: Marinate the chicken for a few hours or overnight to make it more flavorful and tender.
• Use a Wide Pan: A wide pan cooks the chicken evenly and gives room for the onions to soften without burning.
• Watch the Sauce: Let the sauce reduce until thick. If it’s too runny, cook it a bit longer without the chicken.
• Don’t Overcook the Rice: Boil the rice for only 2 minutes, then drain it. This helps it stay fluffy in the biryani.
• Crisp the Chicken Skin: Fry the chicken skin to make it crispy. It adds a nice crunch and flavor to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover biryani cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat the biryani in a pan over medium heat with a little water or oil, stirring occasionally.

Nutrition Facts:

• Calories: 400 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 800 mg
• Potassium: 400 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 20 g

Try More Nigella Lawson Recipes:

• Nigella Chicken Biryani
• Nigella Amaretto Chocolate Cake​ Recipe
• Nigella Zucchini Cake ​Recipe