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Mee Siam Biryani

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Mee Siam Biryani

Selamat Hari Raya Aidilfitri! The great thing about Singapore is that when the festive falls on the weekend, the following Monday is a public holiday for all of us! The Hari Raya celebration also marks the end of a month-long period of fasting for Muslims, one which refrains them from eating, drinking and a string of other activities from dawn till dusk. Now it’s time to fill the belly up! Mdm Zaiton has shared with us her tasty Mee Siam Briyani (Bee Hoon Briyani) recipe, and you will sure be impressed with what goes in her ingredients!

“Soak the bee hoon with hot water – a quick way to soften the rice noodles”

-Zaiton Thamby

We have also noticed that the Mee Siam Briyani seem to be only available during Hari Raya Puasa, any one care to enlighten us on why is that so? We are certainly amazed with the amount of ingredients that goes into the making of Mee Siam Briyani, the fragrances from the rose water, saffron, cinnamon stick together with the herb paste ensure a delicious one-pot wonder for everyone in the family!

Full recipe is right here!


Preparation Time:  2 hrs | Cook Time: 15 mins | Total Time: 2 hr 15 mins

No. of servings: 5

Ingredients

  • 3 chicken thigh / breast, diced
  • 2 onions
  • 50g plain yogurt
  • 3 cloves garlic
  • ½ inch ginger
  • 2 red chilies
  • 2 green chilies
  • 4 tbsp biryani masala
  • 1 tbsp chili powder
  • 1 cinnamon stick
  • 5 cloves
  • 3 tbsp ground almond
  • 1tsp rose water
  • 3 tbsp chicken stock
  • 250ml water
  • 1 pinch saffron, soak in 2 tbsp hot water
  • 1 packet Bee Hoon (400g)
  • 2 tbsp turmeric powder
  • fried shallot, garnish
  • coriander leaves, garnish

Chicken Marinade

  • 50g plain yogurt
  • 1 tsp sea salt
  • 1 tbsp home-made ginger & garlic paste (Proportion: 2 portion ginger to 1 portion garlic)
  • 1 tbsp biryani masala

 Herb paste

  • 2 onions, cut into small pieces
  • 50g coriander leaves with root
  • 3 cloves garlic
  • ½ inch ginger

Cooking Directions

Step 1: Dye the bee hoon

  • In a bowl with 2L water and 2 tbsp turmeric powder, pre-soak bee hoon for at least 2 hrs or until the white bee hoon turn fully yellow.

Step 2: Marinate & fry the chicken

  • In a bowl with diced chicken, add in the chicken marinades. Mix well and set aside for 10 mins.
  • In the heated pan with 3 tbsp oil, fry the chicken till golden brown. Once done, transfer to a plate lined with kitchen towel.

Step 3: Slice onion & prepare herb paste

  • Use the food processor, slice 2 onions thinly. Set aside.
  • In a blender, add in all the herb paste ingredients and 2 tbsp water. Blend till smooth, set aside.

Step 4: Cook & ready to serve

  • In a wok heat up 6 tbsp of oil, fry the sliced onions on low heat till soft. Add in red and green chili, cloves, cinnamon sticks, and the herb paste. Fry for 10 mins on low medium heat.
  • Add in biryani masala powder, chili powder and fry for 5 mins. Then add plain yogurt, ground almonds and some water so that it is not too thick. Add in rose water and soaked saffron with the water, water and chicken stock. Season salt and pepper, as desired.
  • Add in fried chicken and bee hoon, use a tong to stir the bee hoon slowly and coat it evenly with the sauce. This will prevent the bee hoon from breaking.
  • Garnish with the rest of the coriander leaves and fried shallots.

Recipe adapted from Zaiton Thamby @ Pasir Ris

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