Thai Style Biryani

Ingredients 

Marinade

• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp cumin
• 2 tbsp Thai curry powder
• ½ tsp salt
• 2 bay leaves
• 4 chicken thighs – skin-on, bone-in, each cut in half

Gravy

• 1 knob of ginger – peeled, finely chopped
• 2 garlic cloves – finely chopped
• 2 tbsp ghee or vegetable oil
• 1 large onion – finely diced
• 1 tbsp Thai curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 cup water
• 1/2 tsp chilli powder
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp plain yoghurt

Rice

• 3 cups jasmine rice
• Water as per your rice cooker indicator
• 1 tsp turmeric
• 1 cinnamon stick
• 6 cloves
• 6 cardamom pods – cracked
• 1 tsp salt
• 4 bay leaves
• 1 tbsp vegetable oil or ghee

Quick pickle

• 1/2 tsp fine caster sugar
• 1/2 tsp salt
• 2 tbsp boiling water
• 2 cups white vinegar
• 1 cucumber – sliced
• 1 long green chilli – sliced
• 1 long red chilli – sliced
• 2 tbsp fresh coriander leaves
• 2 tbsp fresh mint leaves

To Serve

• crispy fried shallots
• sweet chilli sauce

Instructions 

1. First make the marinade: in a bowl, combine the ground coriander, ginger and turmeric, curry powder, salt, and bay leaves, then add the chicken pieces and rub the marinade into the pieces so that they’re completely covered, and marinate for 30 minutes minimum (or up to 2-3 hours) in the fridge.
2. When you’re ready to cook the dish, start with the gravy: in a mortar and pestle, pound the ginger and garlic into a paste, then, in a large round flat-bottomed wok or your favourite braising pan, heat the ghee or vegetable oil until hot, then add the ginger and garlic paste, diced onion, curry powder, garam masala, and turmeric, and fry for 3-5 minutes until the onion is soft.
3. When the onion is soft, add the water, chilli powder, salt, and sugar, combine well, then transfer the chicken thighs (fleshier side down) and marinade to the wok/pan, add the yoghurt and additional water – just enough so that the chicken pieces are covered in then spicy gravy – and stir to combine everything well.
4. Turn the heat on high until the gravy is bubbling vigorously and the chicken is spluttering, then reduce the heat to a simmer, pop the lid on, and continue to cook for another 15 minutes or so.
5. Remove the lid, check to see if the under sides of the chicken are cooked, and turn the pieces over, then increase the heat again until the gravy bubbles, reduce the heat to a simmer, add more water if needed to ensure the chicken is covered in gravy, then return the lid.
6. While the chicken is cooking, prepare the rice: transfer the rice to a fine mesh sieve, wash it under a running cold water tap to rinse the rice until the water is clear, then pour it into the rice cooker.
7. Add water as per your rice cooker indicator, then the turmeric, cinnamon stick, cloves, cracked cardamom pods, salt, bay leaves, and vegetable oil or ghee, use your rice cooker spoon to combine well, close the lid, and turn the rice cooker on.
8. When the rice is done and cooker automatically turns off, leave it for another 15 minutes, then open the lid and use your rice cooker spoon to turn the rice over, separating the rice, scraping the crunchy pieces from the bottom, and folding them into the rice. Close the lid and leave until you’re ready to serve.
9. Make a cucumber quick pickle: to a glass jar or container with lid, dissolve the caster sugar and salt in the boiling water, add the vinegar, sliced cucumber and chillies, put the lid on, shake to combine and refrigerate until ready to serve. At the last minute add the fresh coriander and mint leaves.
10. When the chicken is ready, transfer a few heaped scoops of rice to serving plates, arrange the chicken and gravy on top of the rice, sprinkle with crispy shallots, and serve with the cucumber quick pickle and a dish of Thai sweet chilli sauce.