Imagine the bustling, vibrant energy of a Singaporean hawker stall meeting the regal, aromatic allure of a traditional Indian kitchen. This Singaporean Mei Fun Biryani is precisely that—a culinary masterpiece born from a love of two iconic dishes. It takes the familiar, wok-kissed comfort of curry-infused rice vermicelli and elevates it through the sophisticated, slow-steamed layering technique of biryani. The result is a dish that's both excitingly new and deeply comforting, with each forkful revealing fragrant noodles, tender marinated chicken, plump shrimp, and the satisfying crunch of fresh vegetables. It's a culinary adventure that respects its roots while creating something utterly unique.
A Tale of Two Kitchens
I've always been captivated by the seemingly effortless perfection of Singapore Mei Fun. It's a dish that has to be just right—the noodles perfectly cooked, the curry flavor present but not overpowering, and a delightful mix of textures from shrimp, pork, and crisp vegetables. On the other hand, a great biryani is an event. It's a celebration of spices, with layers of fragrant basmati rice and succulent meat, all slow-cooked to perfection in a sealed pot, a technique known as dum. The idea of combining them felt both audacious and irresistible.
The challenge was clear: how to infuse the delicate, quick-cooking nature of rice vermicelli with the deep, melded flavors of a dum-cooked biryani without turning the noodles to mush? The secret lay in reimagining the process. Instead of cooking the noodles and rice separately, I decided to treat the mei fun noodles as if they were the rice. By creating a rich, flavorful biryani-style masala gravy and layering it with soaked (but uncooked) noodles, fresh herbs, and crispy fried onions, we could use a very short, gentle steaming process. This allows the noodles to absorb all the aromatic steam from the masala below, cooking them perfectly while soaking up the complex flavors of cardamom, cinnamon, cloves, and saffron, all bridged by that signature touch of Madras curry powder.
The experience of making it is a sensory journey. The kitchen fills with the heady aroma of whole spices toasting, followed by the savory sizzle of the masala. The final moment of opening the pot is a true reveal—a cloud of fragrant steam gives way to beautifully cooked, saffron-tinged noodles, jeweled with chicken, shrimp, and herbs. It’s a dish that will impress a seasoned cook with its technique but is surprisingly straightforward for a beginner to master.
The Recipe
Ingredients
For the Noodles & Saffron:
- 200g thin rice vermicelli noodles
- 2 tbsp warm milk
- A generous pinch of saffron threads
For the Marinade (Chicken & Shrimp):
- 250g boneless, skinless chicken thighs, cut into bite-sized pieces
- 150g raw shrimp, peeled and deveined
- 2 tbsp plain yogurt
- 1 tbsp soy sauce
- 1 tsp ginger-garlic paste
- 1 tsp Madras curry powder
- ½ tsp turmeric powder
- ½ tsp red chili powder (or to taste)
- ¼ tsp Chinese five-spice powder
- Salt to taste
For the Biryani Masala:
- 2 tbsp ghee or neutral oil
- 1 large onion, thinly sliced (for frying)
- Whole Spices: 2 green cardamom pods, 2 cloves, 1-inch cinnamon stick, 1 bay leaf
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 medium tomato, pureed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 tsp Madras curry powder
- ½ tsp ground coriander
- ¼ tsp ground cumin
- A handful of fresh mint leaves, chopped
- A handful of fresh cilantro, chopped
For Layering & Garnish:
- 1 cup fresh bean sprouts
- 2 scallions, thinly sliced
- Extra chopped mint and cilantro
- Fried onions (prepared from the sliced onion above)
Process
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Prepare the Key Components:
- In a small bowl, add the saffron threads to the warm milk and set aside to bloom.
- Place the rice vermicelli in a large bowl and cover completely with warm tap water. Let it soak for 15-20 minutes, or until pliable but still firm. Drain thoroughly and set aside. Do not over-soak.
- In a separate bowl, combine the chicken, shrimp, and all marinade ingredients. Mix well and let it rest for at least 20 minutes.
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Fry the Onions (Birista):
- In a heavy-bottomed pot or Dutch oven (the one you'll use for the biryani), heat the ghee or oil over medium heat.
- Add the thinly sliced onion and fry, stirring occasionally, until it becomes deep golden brown and crispy. This can take 10-15 minutes. Be patient, as this adds a crucial flavor.
- Using a slotted spoon, remove the fried onions and set them aside on a paper towel. Leave about 2 tablespoons of the flavored ghee/oil in the pot.
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Create the Masala:
- To the same pot, add the whole spices (cardamom, cloves, cinnamon, bay leaf) and toast for 30 seconds until fragrant.
- Add the finely chopped onion and sauté until soft and translucent.
- Stir in the 1 tbsp of ginger-garlic paste and cook for another minute.
- Add the marinated chicken and shrimp to the pot. Cook for 5-7 minutes, until the chicken is lightly browned and the shrimp just turns pink.
- Stir in the tomato puree, sliced bell pepper, and julienned carrot. Add the ground spices (curry powder, coriander, cumin) and salt.
- Cook for 5-7 minutes, until the oil begins to separate from the masala. Stir in the chopped mint and cilantro. You should have a thick, fragrant gravy.
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Layer and "Dum" (Steam):
- Remove the pot from the heat. Spread the masala evenly at the bottom.
- Create the first layer by scattering half of the soaked and drained rice vermicelli over the masala.
- Sprinkle over half of the fried onions, half of the remaining fresh mint and cilantro, and half of the saffron milk.
- Top with the remaining rice vermicelli, creating the final layer.
- Pour the rest of the saffron milk over the top. Garnish with the remaining fried onions and fresh herbs.
- Cover the pot with a tight-fitting lid. To create a better seal, you can place a clean kitchen towel between the pot and the lid.
- Cook on the lowest possible heat setting for 8-10 minutes. This is just to steam the noodles through.
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Serve:
- Turn off the heat and let the pot rest, still covered, for 5 minutes.
- Open the lid and gently fluff the noodles with a fork, mixing the layers slightly as you serve.
- Top with a generous amount of fresh bean sprouts and sliced scallions for that signature Mei Fun crunch.
Nutritional Estimate
(This is an approximation and can vary based on specific ingredients used.)
- Serving Size: 1 serving (Recipe makes approx. 2-3 servings)
- Calories: 550-650 kcal
- Protein: 30g
- Carbohydrates: 65g
- Fat: 20g
- Sodium: 900mg
This Singaporean Mei Fun Biryani is more than just a recipe; it's a conversation between two culinary worlds. We hope you enjoy the process of creating and sharing this unique and delicious dish. Happy cooking!
