Who’da thought I'd find racial harmony in this Mee Siam Biryani??

i’m sure everyone has heard of mee siam and biryani but have you heard of mee siam biryani? this special dish is a perfect combination of the 2 cuisines and trust me when i say it packs a whole lot of SPICE!! be warned…

@nomies.cobet u never heard of mee siam BIRYANI??? ps warning: the chilli padi bites back 🥵🌶 check out the recipe on our website, link in bio!☝️ #tiktok #sgfoodie #nom #sgfood #fyp

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Mee Siam Biryani (serves 3-4 people)
(adapted from Spice Zi’s recipe)

1 kg mutton pieces, bone-in
3 tbsp LEILA ghee
2 dried bay leaves
1 cinnamon stick (cassia)
3 cardamom pods
2 star anise
5 cloves
2 large red onions, thinly sliced
2 medium tomato, wedged
1 lemongrass, bruised
2 pandan leaves, knotted
3 tbsp chilli paste (chilli boh)
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp meat curry powder
2 tbsp biryani masala
3 tbsp yogurt
2 tbsp cashew paste (blend cashews + water into a fine paste)
1 cup coconut milk
5 chilli padi, whole (optional)
3 green chilli, sliced

4 sprigs coriander leaves, roughly chopped + more for garnish
3 sprigs mint leaves, picked + more for garnish
Salt, to taste

pre-cooked beehoon:
400g beehoon, soaked for at least 30 mins
3 pandan leaves, knotted
2 cinnamon stick
2 tbsp of salt
2 tsp oil
water, as needed

to finish:

3 tbsp LEILA ghee, melted
2 tbsp saffron water, optional (ground 1 g saffron and soak it 2 tbsp water)
3 tbsp rose water
3 tbsp evaporated milk
3/4 cup fried shallots + more for garnish

directions:

cooking the curry

● in a pan on medium heat, add ghee. add in the bay leaves, cinnamon, cardamom, cloves and star anise and saute for 30 seconds or until fragrant

● incorporate the onions and fry until golden. then, add the lemongrass and pandan, tomatoes, ginger and garlic pastes and chilli paste and cook until the oil starts to split, for about 10 minutes

● whisk the curry & biryani powder in 2 cups of water and add the paste into the pot. add in yogurt and 2 tsp of salt.

● combine the mutton and stir well to coat. cover the pot with a lid and simmer on low heat until the the meat is fork tender but not falling off the bone. add water if needed during the simmering process.

● then, fold in the cashew paste, coconut milk, coriander and mint leaves and chillies and simmer for another 8 minutes, covered. season with more salt if needed.

● turn off flame and proceed to cook the beehoon

cooking the Bee Hoon

• combine water with the rest if the ingredients (except beehoon) and bring to a boil. submerge the beehoon and cook until soft but firm. drain the beehoon in a colander and coat with oil to prevent sticking.

finishing the biryani

1. Spread 1 tbsp of ghee on the base of a large pot and line with enough banana leaves to prevent the bottom of the biryani from burning

2. arrange ONE THIRD of the beehoon on the banana leaves

3. evenly arrange HALF of the mutton curry with the mutton pieces on top of the noodles together with ONE THIRD of the fried shallots

4. repeat steps 2 and 3, reserving 2 tbsp of the curry gravy and finish off with the LAST THIRD of the cooked beehoon.

5. evenly drizzle rose water, saffron water, ghee and evaporated milk onto the beehoon.

6. dollop the 2 tbsp curry gravy around the surface and the LAST THIRD of the fried shallots.

7. place the pot onto the stove on low heat. line the bottom of the pot lid with muslin cloth and cover the pot.

8. simmer for 20 minutes on the stove. for more even cooking, you can cook it by placing the pot into an convection oven instead if the stove.

9. turn off the heat and leave the pot covered for another 15 minutes. open the lid and roughly fold the whole biryani form top to bottom to combine the noodles and curry.

10. serve on a plate and garnish with more fried shallots, coriander and mint.