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Nasi Briyani with MCCS

Nasi Briyani with MCCS
Preparation Time 1 hour Servings 4 persons

To Marinate (For 30 mins)

1.2 kg Chicken thigh
1 tbsp MAGGI Concentrated Chicken Stock (Healthier Choice, Less Salt)
1 tsp Garlic paste
1 tbsp Ginger paste

For Chicken Curry

1 large Onion (Chopped)
3 cm Cinnamon stick
2 Cloves
1 Star anise
2 tbsp Meat curry powder
1 tbsp Briyani masala
1 tsp Garam masala
150 ml Water
4 tbsp Oil


1. Heat oil, toss in cinnamon stick, cloves and star anise for I minute, add in chopped onion to fry till aromatic.
2. Add in marinated chicken. Fry continuously for 15 minutes.
3. Add in curry powder, briyani masala and garam masala to fry till fragrant.
4. Add water, cook till oil appears. Keep aside for use.

For The Rice

3 cups Basmathi Rice (Washed & soaked for 1 hour)
4 ½ cups Water
1 ½ cube MAGGI Chicken Stock Cube (Healthier Choice, Less Salt)

To Fry The Rice

3 tbsp Ghee
2 cm Cinnamon stick
6 Cardamons
4 Bay leaves
6 Shallots (Chopped)
1 tbsp Ginger paste
2 clove Garlic (Chopped)
1 Tomato (diced)

For Garnish

5 stalks Mint leaves (Chopped)
5 stalks Coriander leaves (Chopped)
½ tsp Saffron stands (soaked with 2 tbsp warm water)


1. Heat ghee and fry cinnamon stick, cardamons and bay leaves for 1 minute.
2. Add in chopped shallots, garlic and ginger paste till fragrant. Stir in rice and fry well.
3. Add in water and MAGGI Chicken Stock Cube (Healthier Choice, Less Salt) and bring to a boil.
4. When rice is 70% cooked, transfer the rice into a tray.
5. Layer the rice and chicken into a rice cooker
6. Sprinkle chopped mint, coriander and fried shallot on top of rice and cover the rice cooker with foil.
7. Continue to cook till rice cooked and chicken is tender.
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