Mee Siam Biryani
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!
Servings Prep Time
5person 2hours
Cook Time
Servings Prep Time
5person 2hours
Cook Time
  • 3 chicken thigh / breastdiced
  • 2 onions
  • 50g plain yogurt
  • 3cloves garlic
  • ½inch ginger
  • 2 red chilies
  • 2 green chilies
  • 4tbsp biryani masala
  • 1tbsp chili powder
  • 1 cinnamon stick
  • 5 cloves
  • 3tbsp ground almond
  • 1tsp rose water
  • 3tbsp chicken stock
  • 250ml water
  • 1tbsp saffronsoak in 2hot water
  • 1packet bee hoonweigh 400g
  • 2tbsp turmeric powder
  • fried shallotgarnish
  • coriander leavesgarnish
Chicken Marinade
  • 50g plain yogurt
  • 1tsp sea salt
  • 1tbsp ginger & garlic pasteProportion: 2 portion ginger to 1 portion garlic
  • 1tbsp biryani masala
Herb paste
  • 2 onionscut into small pieces
  • 50g coriander leaves with root
  • 3cloves garlic
  • ½inch ginger
Step 1: Dye the bee hoon
  1. 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
  1. In a bowl with diced chicken, add in the chicken marinades. Mix well and set aside for 10 mins.
  2. 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
  1. Use the food processor, slice 2 onions thinly. Set aside.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with the rest of the coriander leaves and fried shallots.