Chicken Biryani

 Chicken Biryani

history

“Khao Biryani” is one of the unique things in the Middle East. including Muslims in different countries The origin of Biryani comes from India, which inherited the culture of cooking Biryani from Persia and developed into Biryani when Indians and Persians came to trade with Thailand. has also brought Chicken Biryani to disseminate Chicken Biryani is a one-dish meal that consists of various spices.

nutritional value

The spices added to the chicken biryani give the dish a nice aroma. Clove helps digestion, relieves flatulence, cardamom helps to nourish the elements, expel phlegm, saffron helps nourish the body, preserve eyesight, treat depression. Turmeric helps to relieve stomach pain, flatulence.

raw material

• Authentic jasmine rice, flower raisin brand, 300 g.
• 4 chicken thighs and upper wings
• ¼ cup natural yogurt
• ¼ cup condensed milk
• 1 teaspoon of salt
• 2 teaspoons of granulated sugar
• 2 bay leaves
• 1 teaspoon ground cloves
• 1 teaspoon ground coriander
• Ground cumin ¼ teaspoon
• ¼ teaspoon ground cinnamon
• Turmeric powder ¼ teaspoon
• 2 teaspoons curry powder
• 50 g salted buttershallots 10 g
• Seafood sauce as desired
• Fried shallots for topping
• Coriander and red capsicum for garnish

how to do

• Take the hips and the upper part of the chicken wings. Wash and pat dry. Then add half of the natural yoghurt, unsalted milk, salt, granulated sugar and spices to the mix and leave to marinate for 2 hours to deep-fry.
• Put the butter into the rice cooker and press the Cook button. When the rice cooker is hot, add the shallots, hips and the top of the chicken wings. Fry the chicken skin to brown. without having the whole chicken cooked because we have to cook with rice already
• When the chicken skin is browned Set aside to cook with rice. As for the oil obtained from frying the chicken, pour it into a cup for stir-frying with rice.
• Take real jasmine rice, flower sedge brand, wash thoroughly with water. Then set aside to drain. Then put the oil (STEP 1) into the rice cooker, press and hold the Cook button to heat the rice cooker. Put the remaining spices (STEP 1) into the rice cooker, followed by real jasmine rice, Dok Kaet brand. Stir-fry the spices and rice until fragrant, then add water to cover the rice, add the hips and the upper part of the chicken wings (STEP). 1) Put it on top of the rice, wait for the rice cooker to cut it and it's ready to serve.
• When the rice cooker cuts and waits for the rice to heat up for 5 minutes, then scoop the compressed rice into a small cup. Then turn it upside down on a serving plate. Place the coriander and red chili peppers. Sprinkle the fried onions over the rice, followed by the thighs and top of the chicken wings. Served with seafood sauce Just like this, we will have a delicious "Khao Mok Kai" to eat.

Tips

Mix the spices (bay leaf, ground cloves, cilantro, ground cumin, ground cinnamon, turmeric powder, curry powder) and halve it into 2 portions for marinating the chicken and cooking rice.

: If the rice cooker cuts before the chicken skin turns brown, press and hold the rice cooker button. Let the rice cooker continue to heat until the chicken is cooked.

image source

https://www.halalroute.in.th/

content source

https://www.wongnai.com/