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Thai Chicken Biryani Recipe

  • 8servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 to 10 chicken thighs , each cut through the bone into 2 pieces

  2. 2 1/2 tablespoons fish sauce

  3. 2 1/2 cups basmati rice , washed and drained

  4. 3 1/3 cups chicken stock

  5. 3 tablespoons peanut oil

  6. 1/2 cup thinly sliced shallot

  7. 3-inch piece cassia bark, or 1 1/2-inch stick cinnamon

  8. 3 Thai cardamom pods , or 1 green cardamom pod , crushed

  9. 2 dried bay leaves

  10. 1 large tomato , coarsely chopped

  11. 1 cup chopped cilantro leaves and stems

  12. 1 cup chopped mint leaves

  13. 1/4 cup 1/4cup plain yogurt

  14. Blend the following into a paste:

  15. 3 tablespoons coarse chopped cilantro stems

  16. 1 1/2 tablespoons chopped ginger

  17. 1 1/2 tablespoons chopped garlic

  18. 1/2 teaspoon ground turmeric

  19. 1/8 teaspoon salt

  20. 1/4 teaspoon sugar

  21. Garnish:

  22. 1/4 cup Crispy Fried shallots

  23. 2 tablespoons chopped cilantro leaves

  24. 1 small cucumber , sliced

  25. 1/3 cup Thai Sweet Chile Sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Add the tomato, cilantro, and mint. Cook, stirring until the tomato breaks down. Add the chicken, and stir.

  4. 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.

  5. Lower the heat slightly. Cook for 3 to 5 minutes more, stirring occasionally, until most of the liquid has been absorbed.

  6. 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.

  7. 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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