Malaysian Nasi Biryani with Mixed Protein

Step 1

Cut the chicken thighs into 1-inch cubes by placing each thigh on a cutting board and slicing lengthwise into three strips, then cutting crosswise into 1-inch pieces.

Step 2

Slice the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moon slices about 1/8-inch thick.

Step 3

Rinse the rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear, then shake the strainer dry.

Step 4

Heat the ghee in a large heavy-bottomed pot over medium heat for 30 seconds until it melts and becomes liquid.

Step 5

Add the onion slices to the ghee and stir once every 15 seconds for 4 minutes until they turn golden brown and smell sweet and caramelized.

Step 6

Scatter the biryani spices over the onions and stir for 20 seconds until they smell strongly fragrant, coating everything with the oils.

Step 7

Add the chicken pieces to the pot and stir every 15 seconds for 2 minutes until the outside turns opaque (no longer pink), then add the shrimp and stir for 30 seconds until they turn pink.

Step 8

Pour in 2.5 cups water and stir once to combine, then add the rinsed rice and stir gently until all grains are submerged in liquid.

Step 9

Increase heat to medium-high and bring the pot to a boil — you'll see large bubbles breaking the surface — about 2 minutes.

Step 10

Reduce heat to low, place a piece of parchment paper directly over the rice surface, then cover the pot with a tight-fitting lid to trap steam.

Step 11

Cook on low heat for 20 minutes without lifting the lid; the rice and protein will absorb all the liquid.

Step 12

Remove the pot from heat, keep the lid and parchment on, and let it rest for 5 minutes so any remaining moisture steams the grains evenly.

Step 13

Remove the lid and parchment paper carefully, then gently fluff the rice with a fork, lifting from the bottom to separate clumps.

Step 14

Divide the biryani between two bowls and serve hot.