How to Make Award-winning Thai Chicken Biriyani ‘Khao Mok Gai - Card template

Thai Chicken Biriyani ‘Khao Mok Gai.

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, thai chicken biriyani ‘khao mok gai. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Thai Chicken Biriyani ‘Khao Mok Gai is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Thai Chicken Biriyani ‘Khao Mok Gai is something which I've loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have thai chicken biriyani ‘khao mok gai using 46 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Thai Chicken Biriyani ‘Khao Mok Gai:

1. Get of For the Chicken Marinade:.
2. Get 500 gm of Chicken on Bones (Preferably, Legs or Breasts pieces).
3. Take 2 Cups of Plain Yoghurt.
4. Prepare To Taste of Salt: For the Chicken Marinade.
5. Take 1 tsp of or To Taste Sugar: Recommended.
6. Take of Dry Roasted Spice Masala Powder:.
7. Prepare 1.5 tbsps of Whole Coriander Seeds.
8. Take 1 tbsp of Whole Cumin Seeds.
9. Make ready 1 of Bay Leaf.
10. Prepare 1/2 tbsp of Whole Black Peppercorns.
11. Get 4 of Green Cardamoms.
12. Prepare 1 of Mace Flower.
13. Take 1/4 tsp of Nutmeg Powder.
14. Make ready 4-5 of Cloves.
15. Make ready 1 of ” Cinnamon Stick.
16. Make ready 1 of Star Anise.
17. Take 3-4 of Whole Dry Red Chillies.
18. Make ready 2-2.5 Cups of Rice (Ideally, they use their sticky Jasmine Rice but Many of them prefer cooking the same in the Long Grains one, hence I’ve chosen my usual Basamati).
19. Take to taste of Salt: For the Rice too, while they’re cooking altogether.
20. Get 2 Cups of Onions/Shallots: Deep Fried (Birista).
21. Get 1/2 Cup of Canola Oil.
22. Get 1/2 Cup of Sesame Oil.
23. Prepare 1/2 Cup of Fresh Coriander Leaves: Finely Chopped.
24. Prepare 1/8 Cup of Fresh Mint Leaves.
25. Take of Tempering Spices:.
26. Make ready 1 of Bay Leaf.
27. Get 1/2 Cup of Shallots: Finely Chopped.
28. Prepare 1 tbsp (3 G) of Paste.
29. Take 2 tbsps of Curry Powder: Normal Curry Powders (Chicken/Meat, etc.).
30. Prepare 1 tsp of Turmeric Powder.
31. Get 1 tsp of Red Chilli Powder.
32. Get 1 L of Chicken/Meat Stock: To cook the Dish till the end.
33. Get 1/8 Cup of Fresh Lemon Juice.
34. Prepare 1/4 Cup of Warm Milk: Soaked with 1/4 tsp Saffron Strands.
35. Prepare as required of Garnish: A Sprig- Fresh Mint Leaves.
36. Take 1 of Handful: Fresh Coriander Leaves- Finely Chopped.
37. Prepare 1 of Handful: Fresh Lemon Wedges/Roundels, Cucumbers, Tomatoes, etc.
38. Take as required of Yoghurt/Green Chutney: Ideally & Commonly, this one’s accompanied by the Dish but I made simple Yoghurt Burhani type (as I don’t like the green chutney to go with any Rice platters much).
39. Get 1 Cup of Plain Yoghurt: Well Whisked.
40. Prepare To Taste of Salt.
41. Make ready 1-1.5 tbsps of Green Chillies: Finely Chopped.
42. Make ready 1/4 Cup of Shallots: Finely Chopped.
43. Get 1/4 Cup of Fresh Coriander Leaves: Finely Chopped.
44. Make ready 1 of Handful: Fresh Mint Leaves: Finely Chopped.
45. Take 2-3 of Fresh Green Chillies: Slit.
46. Get 1 tsp of White & Black Peppercorns: Freshly Cracked.

Instructions to make Thai Chicken Biriyani ‘Khao Mok Gai:

1. Chicken Marinade: For that, we need to first wash & clean the chicken pieces well- Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly- Also, before starting all that- Wash & Soak the measured Rice in some water for at least 30-45 mins time.
2. Now, once the dry ground spices are ready- Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures.
3. Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades- Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes- Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself- At least, 4 hrs is highly recommended.
4. Keep rest other things absolutely ready & handy for the smooth cooking process further- Strain the soaked rice and let it be in that position for about 30 mins time or so- In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter.
5. Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil- Since, that need be used in our remaining cooking procedures- Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts.
6. Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk- Also, a little Birista- Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though.
7. Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)- Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always).
8. Once that’s done turn off the flame and let it sit on the hot oven for sometime more- Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all- Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad.
9. You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)- Garnish it your own way- Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar.
10. This one’s definitely a show stopper for sure, something that’s different to ours yet has quite a bit of the resemblances to everything that we do… RELISH THE DELISH NOW.

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