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Singapore nasi briyani (also spelled biryani) is an aromatic, layered rice dish of South Asian origin made with long-grain basmati rice cooked with whole spices — cardamom, cinnamon, cloves, star anise, bay leaves — and chicken, mutton, fish, or vegetables, slow-cooked by the dum method where the pot is sealed and the rice steams in the fragrant meat juices. Singapore's version, introduced by Indian Muslim immigrants from South India and the Malay Archipelago, is distinguished by its golden-hued, richly spiced rice served with a raita (yoghurt sauce), achar (pickled vegetables), and a curry gravy on the side. The dish is a beloved fixture at Indian Muslim hawker stalls and restaurants across Singapore, particularly in the Kampong Glam and Little India districts. Nasi briyani is central to festive celebrations in Singapore's Muslim community and is considered one of the most flavour-layered and technique-intensive dishes in the local culinary canon.