Ingredients
Mix all ginger garlic, red chilli pd, salt, yogurt,coriander, mint leaves, green chilli, cardamom ,cloves, cinnamon stick, lemon juice,, and fish sauce and mix well cumin pd plus chicken mix well and keep aside for 1/2 hours for marination .
Heat oil in a pan and fry onion golden put chicken and cook for 10 mint with lid dice cucumber,
In other bowl mix red curry paste and fish sauce and 1/2 cup of water and pour on top of chicken .
Spread rice on top of chicken, pour curry paste mixture on top of rice,
cook for 10 min slow heat till smell comes out
.Garnish with coriander and mint leaves.serve hot.
- See more at: http://www.sanjeevkapoor.com/Thai-Biryani-foodfood-SKK.aspx#sthash.yfLKzVP5.dpuf
- See more at: http://www.sanjeevkapoor.com/Thai-Biryani-foodfood-SKK.aspx#sthash.yfLKzVP5.dpuf
- 3 cups of Basmati Rice
- 3 tsp Thai curry paste
- 3 cloves
- 2 tsp ginger garlic paste
- 1 bunch or coriander and mint leaves
- 1 tsp red chilli
- 1 cup yogurt
- 2 green chilli
- 1 tsp cumin pd
- 1 tsp coriander pd
- 1 tsp fish sauce
- 1peel cucumber
- 400gm chicken with bone
Mix all ginger garlic, red chilli pd, salt, yogurt,coriander, mint leaves, green chilli, cardamom ,cloves, cinnamon stick, lemon juice,, and fish sauce and mix well cumin pd plus chicken mix well and keep aside for 1/2 hours for marination .
Heat oil in a pan and fry onion golden put chicken and cook for 10 mint with lid dice cucumber,
In other bowl mix red curry paste and fish sauce and 1/2 cup of water and pour on top of chicken .
Spread rice on top of chicken, pour curry paste mixture on top of rice,
cook for 10 min slow heat till smell comes out
.Garnish with coriander and mint leaves.serve hot.
gredients
| • | Cooked basmati rice | 3 cups |
| • | Thai red curry paste | 5 tablespoons |
| • | Fresh coriander leaves | 1/4 bunch |
| • | Ginger,chopped | 1 tablespoon |
| • | Garlic,chopped | 2 tablespoons |
| • | Onion ,chopped | 1 small |
| • | Salt | to taste |
| • | Coriander powder | 1 tablespoon |
| • | Cumin powder | 1 teaspoon |
| • | Red chilli sauce | 2 tablespoons |
| Juice of 1 lemon | ||
| • | Fish sauce | 3 tablespoons |
| • | Chicken thigh,cut into pieces | 400 grams |
| • | Oil | 3 |
| • | Red chillies,chopped | 2 |
| • | Cucumber,peeled | 1 medium |
| • | Fresh mint (pudina) | for garnish |
Method
Blend coriander leaves, ginger, garlic, onion, salt, coriander powder, cumin powder, red chilli sauce and 2 tbsps red curry paste to a smooth paste.
Add lemon juice and 2 tsps fish sauce and blend again. Transfer into a bowl, add chicken and mix well. Set aside to marinate for 1 hour.
Heat oil in a non stick pan. Add chicken along with the marinade and fresh red chillies. Cover and cook for 5-6 minutes.Dice cucumber.
Mix remaining red curry paste, ½ cup water and remaining fish sauce in another bowl.
Add cucumber to chicken and mix well. Spread rice over the chicken and pour red curry paste mixture on it.
Cover and cook for 10-12 minutes or till chicken is done. Switch off heat and let it stand for 7 minutes.
Garnish with mint sprig and serve hot.
Blend coriander leaves, ginger, garlic, onion, salt, coriander powder, cumin powder, red chilli sauce and 2 tbsps red curry paste to a smooth paste.
Add lemon juice and 2 tsps fish sauce and blend again. Transfer into a bowl, add chicken and mix well. Set aside to marinate for 1 hour.
Heat oil in a non stick pan. Add chicken along with the marinade and fresh red chillies. Cover and cook for 5-6 minutes.Dice cucumber.
Mix remaining red curry paste, ½ cup water and remaining fish sauce in another bowl.
Add cucumber to chicken and mix well. Spread rice over the chicken and pour red curry paste mixture on it.
Cover and cook for 10-12 minutes or till chicken is done. Switch off heat and let it stand for 7 minutes.
Garnish with mint sprig and serve hot.
gredients
| • | Cooked basmati rice | 3 cups |
| • | Thai red curry paste | 5 tablespoons |
| • | Fresh coriander leaves | 1/4 bunch |
| • | Ginger,chopped | 1 tablespoon |
| • | Garlic,chopped | 2 tablespoons |
| • | Onion ,chopped | 1 small |
| • | Salt | to taste |
| • | Coriander powder | 1 tablespoon |
| • | Cumin powder | 1 teaspoon |
| • | Red chilli sauce | 2 tablespoons |
| Juice of 1 lemon | ||
| • | Fish sauce | 3 tablespoons |
| • | Chicken thigh,cut into pieces | 400 grams |
| • | Oil | 3 |
| • | Red chillies,chopped | 2 |
| • | Cucumber,peeled | 1 medium |
| • | Fresh mint (pudina) | for garnish |
Method
Blend coriander leaves, ginger, garlic, onion, salt, coriander powder, cumin powder, red chilli sauce and 2 tbsps red curry paste to a smooth paste.
Add lemon juice and 2 tsps fish sauce and blend again. Transfer into a bowl, add chicken and mix well. Set aside to marinate for 1 hour.
Heat oil in a non stick pan. Add chicken along with the marinade and fresh red chillies. Cover and cook for 5-6 minutes.Dice cucumber.
Mix remaining red curry paste, ½ cup water and remaining fish sauce in another bowl.
Add cucumber to chicken and mix well. Spread rice over the chicken and pour red curry paste mixture on it.
Cover and cook for 10-12 minutes or till chicken is done. Switch off heat and let it stand for 7 minutes.
Garnish with mint sprig and serve hot.
Blend coriander leaves, ginger, garlic, onion, salt, coriander powder, cumin powder, red chilli sauce and 2 tbsps red curry paste to a smooth paste.
Add lemon juice and 2 tsps fish sauce and blend again. Transfer into a bowl, add chicken and mix well. Set aside to marinate for 1 hour.
Heat oil in a non stick pan. Add chicken along with the marinade and fresh red chillies. Cover and cook for 5-6 minutes.Dice cucumber.
Mix remaining red curry paste, ½ cup water and remaining fish sauce in another bowl.
Add cucumber to chicken and mix well. Spread rice over the chicken and pour red curry paste mixture on it.
Cover and cook for 10-12 minutes or till chicken is done. Switch off heat and let it stand for 7 minutes.
Garnish with mint sprig and serve hot.
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