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Key Ingredients:

Basmati rice: Long-grain rice for the ideal texture and aroma.

Meat: Typically goat, beef, or chicken, marinated with spices.

Spices: Cardamom, cinnamon, star anise, fennel seeds, and saffron.

Ghee: Used for sautéing, adding richness to the dish.

Shallots, garlic, and ginger: Finely sliced for sautéing.

Evaporated milk or yogurt: Enhances the tenderness and flavour of the dish.

Equipment:

Large pot for cooking rice and meat.

Sieve for rinsing the rice.

The preparation of Nasi Beriani Gam involves several meticulous steps:

Preparing the Meat: The meat is cut and marinated with beriani spices, blended shallots, ginger, and yogurt or tairu (curd mixed with lime juice) for several hours or overnight to ensure the flavours are absorbed.

Cooking the Meat: The marinated meat is cooked with additional spices until tender and the sauce thickens.

Sautéing Spices for Rice: Ghee is heated, and spices such as cardamom, cinnamon, star anise, along with sliced shallots, garlic, and ginger, are sautéed until fragrant.

Cooking the Rice: Washed basmati rice is added to the sautéed spices and mixed thoroughly. Water, saffron, salt, and sugar are added, and the rice is cooked until it is half-done.

Layering: In another pot, layers of partially cooked rice are alternated with the cooked meat and its sauce. This layering technique, known as gam or dam, allows the rice and meat to cook together, blending their flavours.

Final Cooking: The pot is tightly sealed and cooked over low heat until both the rice and meat are fully cooked.

The dish is typically served warm, garnished with cashews and raisins, and accompanied by side dishes such as ayam masak merah, acar timun, and papadom.

In Johor, certain individuals and families have become renowned for their expertise in preparing Nasi Beriani Gam, turning it into a family business passed down through generations. For example, Syarikat Pak Uda Beriani Gam (PUBG), established in 2008, has popularised this dish across Malaysia.

Moreover, Nasi Beriani Johor has been recognised as part of Johor's culinary heritage, becoming a key attraction in the state’s tourism promotion alongside other iconic dishes such as telur pindang, kuih lopes, and mi rebus.

Overall, Nasi Beriani Gam is not just a culinary delicacy; it also symbolises the rich cultural and gastronomic heritage of Johor and Malaysia, influenced by diverse cultures and traditions.