| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 28g | 6g | 42g |
| sugars | fibre | protein | salt |
| 5g | 2g | 30g | 0.7g |
Why I Love Thai Thai Chicken Biryani
As an avid cook with diverse culinary inspirations, one of my personal favorite recipes is Thai Chicken Biryani. Every time I cook this savory Thai dish, it reminds me of my early exposure to various culinary traditions – from the primitive, hearty meals of Montana’s ranchers to the rich, flavor-intensive dishes of Native American tribes. The deeply aromatic Thai Chicken Biryani strikes a special chord with me, owing to its marriage of robust flavors and mouthwatering elements, pupating an ambrosial plethora of tastes.
The Essence of Thai Flavor
Similar to my fondness for bison burgers or venison steaks, this Biryani captivates me due to the exquisite medley of herbs and spices typical of Thai cuisine. Renowned for their fiery curries and tangy salads, Thai dishes emphasize a balance of sour, salty, sweet, and spicy elements. The Thai Chicken Biryani falls in line with this flavor profile, thanks to ingredients like Thai yellow curry paste, cumin, and coriander.
A Flavorful Homage to Indian Cuisine
While Thai Chicken Biryani has an unmistakably Thai palate, it also harks towards the aromatic Biryani dishes of Indian cuisine, resulting in a titillating cross-cultural creation. This echoes my approach to reciprocation; bringing diverse culinary traditions together to birth new, exciting dishes. Similar to Indian Biryani, the Thai version also includes a strategic mix of spices: turmeric, cardamom, cinnamon, and cloves—all intensified by the sweetness of raisins and the crunchiness of cashews.
I owe some of the inspiration for my Thai Chicken Biryani to David Lebovitz, the renowned chef, and culinary author. His dedication to simplifying complex flavors into approachable recipes is akin to my food philosophy.
Pair your Thai Chicken Biryani with a refreshing Watermelon and Mint Salad or a side of Mango Salsa to balance out its heat and give a crisp, fruity contrast to your meal.
What You’ll Need
- 2 tablespoons of vegetable oil
- 6 boneless chicken thighs
- 2 cups of jasmine rice
- 4 cups of water
- 2 tablespoons of Thai yellow curry paste
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 teaspoons of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of cardamom
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ground cloves
- 1/2 cup of dried raisins
- 1/2 cup of cashews
- 1/2 cup of fresh cilantro, chopped
- 6 eggs, hard-boiled and halved
- 2 limes, cut into wedges
- Salt to taste
Method
Step One
Heat vegetable oil in a large frying pan over medium heat. Once heated, add the boneless chicken thighs, cooking until browned and cooked through. Remove them from the pan afterward, and set aside.
Step Two
In the same pan, add finely chopped onion, minced garlic, and grated ginger. Cook these until the onion has become golden brown and the mixture is fragrant.
Step Three
Stir in the Thai yellow curry paste, making sure it mixes well with the onion, garlic, and ginger. Continue to cook this mixture for a few more minutes.
Step Four
Next, add in the jasmine rice. Stir it until all grains are coated with the curry paste. Pour in the water, then bring the mixture to a boil.
Step Five
Once the water is boiling, reduce the heat, and continue to simmer. Cover the pan with a lid and let the rice cook entirely according to the package instructions.
Step Six
While the rice is cooking, start adding your spices: turmeric, cumin, coriander, cardamom, cinnamon, ground cloves – in that order. Stir well after each addition to ensure even distribution of flavors.
Step Seven
Return the cooked chicken to the pan, mixing it with the spiced rice. Simmer the dish for a few more minutes until everything is well combined and heated through.
Step Eight
Fold in the dried raisins and cashews. Taste the biryani at this point and adjust with salt if needed.
Step Nine
Serve the finished Thai Chicken Biryani in serving bowls. Garnish each bowl with fresh chopped cilantro, hard-boiled egg halves, and lime wedges. Enjoy your perfectly spiced and heartwarming dish!
