Mee Siam (Bee Hoon) Biryani

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time30 minsCook Time30 mins
Yields1 ServingPrep Time30 minsCook Time30 mins

Mee Siam is one the signature dishes for Hari Raya Aidilfitri! The Hari Raya celebration also marks the end of a month-long period of fasting for Muslims, one which refrains them from eating, drinking and a string of other activities from dawn till dusk. This absolutely delicious recipe combines bee hoon and fragrant chicken biryani together. 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!


 3 chicken thigh / breast, diced
 2 onions
 50 g plain yogurt
 3 cloves garlic
 ½ inch ginger
 2 red chilies
 2 green chilies
 4 tbsp biryani masala
 1 tbsp chili powder
 1 cinnamon stick
 5 cloves
 3 tbsp ground almond
 1 tbsp rose water
 3 tbsp chicken stock
 250 ml water
 1 pinch saffron, soak in 2 tbsp hot water
 1 packet Bee Hoon (400g)
 2 tbsp turmeric powder
 fried shallot, garnish
 coriander leaves, garnish
Chicken Marinade
 50 g plain yogurt
 1 tsp sea salt
 1 tbsp home-made ginger & garlic paste (Proportion: 2 portion ginger to 1 portion garlic)
 1 tbsp biryani masala
Herb paste
 2 onions, cut into small pieces
 50 g coriander leaves with root
 3 cloves garlic
 ½ inch ginger


Dye the bee hoon

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.

Marinate & fry the chicken

In a bowl with diced chicken, add in the chicken marinades. Mix well and set aside for 10 mins.


In the heated pan with 3 tbsp oil, fry the chicken till golden brown. Once done, transfer to a plate lined with kitchen towel.

Slice onion & prepare herb paste

Use the food processor, slice 2 onions thinly. Set aside.


In a blender, add in all the herb paste ingredients and 2 tbsp water. Blend till smooth, set aside.

Cook & ready to serve

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.


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.


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.


Garnish with the rest of the coriander leaves and fried shallots.

This recipe uses Food Processors

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