The first time I stumbled upon Nigella Lawson’s Indonesian Biryani, I wasn’t exactly looking for it. I was scrolling through her cookbook ’Cook, Eat, Repeat’ while nursing a rainy Sunday slump. you know, one of those days when the weather wraps around you like a damp cardigan and you just need something fragrant and fiery simmering on the stove. Then I found it. Biryani but with a twist. Indonesian Biryani.
At first glance, I was skeptical. Being somewhat of a purist with biryani (my grandmother’s Hyderabadi biryani sets a very high bar), the idea of a Southeast Asian take on a traditionally South Asian dish made me pause. But this was Nigella. a woman who makes indulgence feel like therapy. and her voice in the recipe read more like a dare than a suggestion. I gave in.
This dish is a fragrant, spicy and deeply satisfying one-pot rice meal – but it breaks all the rules you thought you knew about biryani. It’s gently layered with warm spices but with notes of lemongrass and ginger instead of the usual saffron and rosewater. It borrows the soul of Indonesian cooking (think nasi goreng, rendang) and marries it with the ceremony of biryani. It’s not authentic in the textbook sense but it feels honest. a love letter from Nigella to both traditions.
Nigella Indonesian Biryani Recipe
Ingredients Needed
I remember feeling a little breathless at the length of the ingredient list. But trust me, once you get into it, it’s more of an aromatic gathering than a fussy shopping list. Each item adds depth, like characters in a novel, none of them disposable.
Here’s what you’ll need:
For The Spice Paste
- 4 garlic cloves
- 2 shallots (or 1 small red onion)
- A thumb-sized piece of ginger, peeled and roughly chopped
- 1 stalk lemongrass, outer layers removed, inner stalk chopped
- 1-2 red chilies (I used bird’s eye for fire but go milder if you prefer)
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons vegetable oil
For The Rice
- 300g basmati rice (rinsed and soaked for 30 minutes)
- 500ml chicken stock (or vegetable for a meatless option)
- 1 cinnamon stick
- 3 cardamom pods
- 4 cloves
- 1 bay leaf
For The Chicken
- 500g chicken thighs (boneless, skinless, cut into bite-sized pieces)
- Salt and pepper to taste
- A splash of oil for browning
To Finish
- Fried shallots (store-bought or homemade if you’re feeling patient)
- Fresh coriander or mint leaves
- Toasted cashews or slivered almonds
- Lime wedges for brightness
The first time I made this, I forgot to buy lemongrass and stood staring at my pantry like it would magically appear. I ended up using a dash of lemongrass paste from an old tube. not perfect but the biryani still sang.
Equipment Needed
This isn’t a high-tech operation. No sous-vide machines or digital thermometers needed. Just the basics and a bit of love:
- A food processor or blender (for the spice paste)
- A heavy-bottomed pot or Dutch oven (the kind your grandmother would use for Sunday stews)
- A rice sieve or colander (to rinse and soak the rice)
- A wooden spoon or spatula
- A sharp knife and chopping board
- A measuring jug and cups/spoons
Bonus: if you’ve got a non-stick rice cooker, you could finish the rice in there. But I find something poetic about letting it steam gently under a tea towel on the stovetop.
Instructions To Make Nigella Lawson’s Indonesian Biryani
Here’s how it all comes together, step by deeply aromatic step:
1. Make The Spice Paste
Throw garlic, shallots, ginger, lemongrass, chilies, coriander, turmeric and oil into your blender. Blitz until smooth. It should be golden and pungent. don’t inhale too deeply unless you like spice in your sinuses.
2. Sear The Chicken
Season the chicken with salt and pepper. Heat a splash of oil in your pot and brown the chicken pieces in batches. This is where the flavor builds, so give them space and don’t rush. Set the browned chicken aside.
3. Toast The Spices
In the same pot, with all that glorious chicken fond sticking to the bottom, add your cinnamon stick, cardamom pods, cloves and bay leaf. Let them bloom in the hot oil for about a minute.
4. Cook The Spice Paste
Now add the spice paste. Stir and let it fry gently for 5-7 minutes. You’ll know it’s ready when the oil separates and the scent fills your entire kitchen like a Balinese market.
5. Return The Chicken
Put the chicken back into the pot and stir it into the paste. Let it cook together for a couple of minutes.
6. Add The Rice And Stock
Drain your soaked rice and stir it into the pot. Add your warm chicken stock. Taste the liquid – it should be boldly seasoned. If it’s bland now, it’ll be blander later.
7. Simmer And Steam
Bring it all to a boil, then reduce the heat, cover the pot with a lid wrapped in a clean tea towel (to trap the steam) and let it cook gently for about 15-18 minutes. Once the rice is cooked and fluffy, turn off the heat and let it rest for 10 minutes. This resting time is sacred. Don’t skip it.
8. Fluff And Finish
Use a fork to gently fluff the rice. Top with fried shallots, chopped herbs, nuts and a generous squeeze of lime.
I always sneak a spoonful right then and there. Call it quality control.
What I Learnt
This dish taught me that fusion isn’t always confusion. Nigella’s Indonesian Biryani is a gentle reminder that food doesn’t care about boundaries; it’s more interested in chemistry and care. The way ginger and cinnamon dance in this recipe, how lemongrass cuts through the richness. it made me rethink what biryani can be.
I also learned patience. There’s something grounding about watching a pot of rice steam slowly, resisting the urge to lift the lid. The ritual became as comforting as the meal itself.
Perhaps most surprisingly, this biryani showed me that even in a familiar dish, there’s room for reinvention. It doesn’t replace the biryani of my childhood. it sits alongside it, like a new friend who still respects the old stories.
FAQs
What Makes Nigella Lawson’s Indonesian Biryani Different From Traditional Biryani?
Nigella’s version blends traditional biryani spices with a unique Indonesian twist, including coconut milk and a range of fresh herbs like lemongrass, which adds a refreshing, aromatic flavor. The use of chicken and the balance of sweet and savory also sets it apart from other biryanis!
Can I Make Nigella’s Indonesian Biryani Ahead Of Time?
Yes, absolutely! You can make the biryani a day ahead, and it actually tastes even better when the flavors have had time to meld. Just store it in an airtight container and reheat gently. The coconut milk and spices will keep everything moist and flavorful.
What Should I Serve With Nigella Lawson’s Indonesian Biryani?
Nigella’s biryani is rich and flavorful on its own, but it pairs beautifully with a cooling cucumber raita or a simple side of pickled vegetables to balance the spiciness. Some people love to serve it with a hard-boiled egg on top, adding a little extra protein and creaminess!
