Chicken Vegetable Biryani
Makan Tengah Hari • Malaysia
How to Make Chicken Vegetable Biryani (Traditional & Healthy Version)
Chicken Vegetable Biryani is a vibrant, aromatic rice dish beloved in Malaysia, especially among communities with North Indian heritage. This wholesome one-pot meal brings together succulent chicken, fresh local vegetables, and fragrant spices such as bunga cengkih (cloves), kayu manis (cinnamon), and pandan leaves, all layered with fluffy basmati rice. The dish is often enjoyed during special gatherings or festive occasions, reflecting the rich multicultural tapestry of Malaysian cuisine. What makes Chicken Vegetable Biryani a standout is its fusion of flavors and textures—juicy ayam (chicken), crunchy carrots and peas, and the subtle creaminess of santan (coconut milk). Local touches like lemongrass and pandan add uniquely Malaysian aromas. It's a complete, balanced meal that’s both satisfying and nourishing, making it an excellent choice for a healthy lunch. With lighter oil use and plenty of fiber from vegetables, this recipe offers a guilt-free way to enjoy a classic dish, perfectly suited to contemporary Malaysian lifestyles.
Bahan-bahan(untuk 1 generous individual portion (approx. 350g))
- 1 cup Basmati rice (soaked 20 minutes)
- 150g Chicken breast (cubed; ayam)
- 1/2 cup Carrot (diced)
- 1/3 cup Green peas (frozen or fresh)
- 1 small Onion (sliced)
- 2 cloves Garlic (minced)
- 1 cm Ginger (minced)
- 1 Pandan leaf (tied in knot)
- 1 stalk Lemongrass (bruised) - pilihan
- 1/3 cup Santan (light coconut milk) (unsweetened)
- 2 Bunga cengkih (cloves)
- 1 small Kayu manis (cinnamon stick)
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- to taste Low sodium salt
- 1 tbsp Olive oil
- 2 tbsp Fresh coriander leaves (chopped, for garnish) - pilihan
Arahan
- 1
Soak basmati rice in water for 20 minutes, then drain. This ensures fluffy, separated grains.
5 minutes
Soaking reduces cooking time and improves rice texture.
- 2
Heat olive oil in a non-stick pot. Sauté onion, garlic, and ginger until fragrant and lightly golden.
4 minutes
Use a wide pot for even browning and to prevent sticking.
- 3
Add chicken cubes and cook until just opaque. Stir in turmeric, coriander, cumin, bunga cengkih, kayu manis, pandan, and lemongrass.
4 minutes
Stir constantly to evenly coat chicken with spices.
- 4
Mix in carrots and peas. Sauté for 2 minutes. Add drained rice and gently stir to combine.
3 minutes
This step helps distribute flavors and prevents mushy rice.
Kenapa hidangan ini sihat
Compared to traditional biryani, this healthy Malaysian version uses less oil, lean ayam (chicken breast), and a generous amount of local vegetables for fiber and vitamins. Using low sodium salt and light santan reduces sodium and saturated fat content, making this dish suitable for calorie-conscious eaters. It's a complete meal that satisfies without excess calories or unhealthy fats.
This Chicken Vegetable Biryani is a balanced meal rich in lean protein from chicken breast, complex carbohydrates from basmati rice, and dietary fiber from assorted vegetables. The use of santan (light coconut milk) delivers healthy fats and a creamy texture, while spices like turmeric and ginger provide anti-inflammatory properties. Pandan and lemongrass add antioxidants and essential minerals. With minimal oil and plenty of vegetables, this recipe supports digestion and sustained energy.
Petua
- 💡Tip 1: Use freshly ground spices for a more intense flavor.
- 💡Tip 2: Always soak basmati rice for fluffier results.
- 💡Tip 3: Rest the cooked biryani for a few minutes before serving to let flavors meld.
Penyimpanan & hidangan
Cool completely before storing in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to retain moisture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 480.0 kcal |
