Thai chicken biryani has a wonderful flavor and aroma. Thai biryani differs from Biryani primarily due to the presence of chilli, coriander, and mint sauce.
Ingredients
• 3–4 drumsticks of chicken
• One teaspoon of each spice listed below.
• Powdered curry
• Powdered turmeric
• Powdered cumin
• Powdered coriander seeds
• White pepper
• Ground cinnamon
• Sodium
• One tablespoon of sugar
• A cup of organic yoghurt
Rice
• Two Bayleaf
• Anise with two stars
• One tablespoon of oil
• 20 grams of butter
• Two cups of rice
• 3/4 cup water or chicken broth
fried shallots
• Frying with cooking oil
• Shallots, cut into half a cup
• One-tspn rice flour
dipping sauce
• Five serrated green chillies
• Six garlic cloves
• 1/2 cup mint leaves
• 1/2 cup chopped coriander
• One-quarter cup sugar
• One-fourth cup white vinegar
• One teaspoon of salt
Let’s cook:
• Marinate chicken with all spices, salt, sugar, and yoghurt for at least an hour.
• After frying sliced shallots until crispy, dust them with rice flour. Set aside for serving.
• Heat the pan, then add oil and butter. fry chicken untill gilden brown. Pour the rinsed rice into the same pan and stir-fry it until it’s combined. See all process of biryani recipes
•Transfer the ingredients from the pan to the rice cooker and cook it. This should take fifteen minutes or so. After ten minutes, give a quick stir to rice to ensure it was thoroughly cooked.
Prepare the sauce:
• Combine salt, vinegar, and sugar in a small saucepan. Heat until the sugar is completely dissolved. Let it cool.
• Place all of the sauce’s ingredients in a food processor and process until smooth.
To finish the dish, serve the rice with fried shallot-sprinkled chicken, dipping sauce, and fresh cucumber slices.