Chicken Biriyani with a Thai touch

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For the Thai green curry paste

  1. Coriander seeds – 2 tbsps.
  2. Cumin seeds – 2 tbsps.
  3. Shallots – 1/2 cup
  4. Onion1/2 cup
  5. Kaffir lime leaves – 2 numbers
  6. Lemon grass – 2 sticks; discard the upper grass like portion and 1″ from the bottom. Peel a few outer leaves
  7. Garlic – 2 tbsps; chopped
  8. Ginger – 1″ piece
  9. Salt – 1 tsp.
  10. White vinegar – 2 tbsps.
  11. Cilantro – 1/2 cup; packed
  12. Pepper powder – 1/2 tsp.
  13. Greenchillies – 7 numbers
  14. Oil – 1 tbsp.

Heat 1 tbsp. of oil in a pan & roast the cumin and coriander seeds for 2 minutes on low heat. Grind the roasted seeds with all the other ingredients to a smooth paste using a mixer/grinder. We need only 4 heaping tbsps. of this paste for making the biriyani.

For the fragrant rice

  1. Kaima / Jeerakasala Rice–2.5 cups (You could use Basmathi rice as well)
  2. Cinnamon – 1” piece
  3. Cardamom – 3 no.s
  4. Ghee –2 tbsps.
  5. Thick coconut milk – 1/2 cup
  6. Water- 4.25 cup
  7. Deep fried onions – 1/2 cup (measured after frying)
  8. Salt – 2.5 tsps.

For the Chicken gravy

  1. Chicken cut into smaller pieces – 500 grams (boneless, breast)
  2. Ghee –1 tbsp
  3. Oil – 1 tbsp.
  4. Thinly Sliced onion- 2 cups
  5. Chopped garlic – 3 numbers
  6. Coriander powder – 1 tsp. (heaped)
  7. Thai green curry paste – 4 heaping tbsps.
  8. Sriracha sauce – 1.5 tbsp.
  9. Curd – 1/4 cup, whisked
  10. Cashews – 25 grams, soaked in water
  11. Thick coconut milk – 1/3 cup
  12. Garam masala powder – 1 tsp.
  13. Salt – as reqd

Method:-

For the Chicken gravy

  1. Heat ghee + 1 tbsp of oil in a broad non-stick pan and add the onions and garlic and saute them till golden brown in colour.
  2.  Add coriander powder and sauté for a minute.
  3. Add the Thai green curry paste and cook for 15 minutes on low heat or till the oil starts to separate.
  4. Now add the chicken pieces, 1/4 cup of water and salt, mix well and cover cook for 20 mins on low heat. Add the curd and cover cook on low heat for 5 minutes more
  5. Grind the cashews to a smooth paste adding thick coconut milk.
  6. Add the ground cashew-paste, thick coconut milk, garam masala powder & mix well. Switch off heat.

For the fragrant rice

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat ghee and add all the spices. When fragrant add the rice and fry till the rice turns opaque.
  3. Mix the coconut milk with the water and bring the mixture to a boil.
  4. Add the boiling water mixture and salt to the rice. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
  5. Add the fried onions & mix.

 For the layering and dum

  1. Take a oven proof dum pot and palce half of the cooked rice in it . Spread the chicken pieces and gravy over the rice, followed by the remaining rice.
  2. Bake in a 180C preheated oven for 15 minutes.
  3. Keep it undisturbed for 30 minutes.
  4. Serve hot with raitha.
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