Thai Chicken Biryani
From sm8085 11 years agoIngredients
- 8 to 10 chicken thighs, each cut through the bone into 2 pieces shopping list
- 2 1/2 tablespoons fish sauce shopping list
- 2 1/2 cups basmati rice, washed and drained shopping list
- 3 1/3 cups chicken stock shopping list
- 3 tablespoons peanut oil shopping list
- 1/2 cup thinly sliced shallot shopping list
- 3-inch piece cassia bark, or 1 1/2-inch stick cinnamon shopping list
- 3 Thai cardamom pods, or 1 green cardamom pod, crushed shopping list
- 2 dried bay leaves shopping list
- 1 large tomato, coarsely chopped shopping list
- 1 cup chopped cilantro leaves and stems shopping list
- 1 cup chopped mint leaves shopping list
- 1/4 cup+1/4cup plain yogurt shopping list
- Blend the following into a paste: shopping list
- 3 tablespoons coarse chopped cilantro stems shopping list
- 1 1/2 tablespoons chopped ginger shopping list
- 1 1/2 tablespoons chopped garlic shopping list
- 1/2 teaspoon ground turmeric shopping list
- 1/8 teaspoon salt shopping list
- 1/4 teaspoon sugar shopping list
- Garnish: shopping list
- 1/4 cup Crispy Fried shallots shopping list
- 2 tablespoons chopped cilantro leaves shopping list
- 1 small cucumber, sliced shopping list
- 1/3 cup Thai Sweet Chile Sauce shopping list
How to make it
- Marinate the chicken with half the paste, fish sauce and yogurt. Refrigerate for at least an hour. Set aside the remaining paste for the rice.
- Heat the oil in a large wide pot over medium-high heat. Fry the shallot till golden. Add the remaining seasoning paste, cassia, cardamom, and bay leaf. Fry until aromatic, 1 to 2 minutes.
- Add the tomato, cilantro, and mint. Cook, stirring until the tomato breaks down. Add the chicken, and stir.
- When the chicken has lost its rawness, add the rice and combine well. Cook while stirring in between until the rice turns opaque. Then add the stock and 1/4 cup yoghurt.
- Lower the heat slightly. Cook for 3 to 5 minutes more, stirring occasionally, until most of the liquid has been absorbed.
- Cover and cook for 25 to 30 minutes. Lift the lid to make sure the rice is cooked. Turn off the heat and let the rice rest for 10 minutes. Fluff the rice and turn the chicken.
- Garnish with fried shallots & cilantro Let the rice sit for another 10 minutes before serving with cucumbers and Thai sweet chili sauce.
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