Some might recognize many of the ingredients in this dish as a biryani. I just know it as a dish my mom would bake a pan of on Sunday and we would be eating it for days. I made this stove-top, but I believe it can be baked as well.
The chicken and rice (in Thai, rice is khao and chicken is kai) are moist and the fragrance of the spices fills the house with a warm and inviting aroma.
The super simple method is to use yellow curry powder and skip all the spice blending, but what's the fun in that? —edamame2003
green cardamom (toasted, pods removed)
black cardamom (toasted, pods removed)
coriander seed (toasted)
cumin seed (toasted)
fennel seed (toasted)
fresh turmeric (1 T if dried)
ground cayenne pepper
Rice and Chicken (the Khao and Kai)
onion (sliced thinly)
In This Recipe
add all the ingredients from the spice mix to a mortar and ground into a paste
divide the spice mix in half and mix one half with the yogurt
lightly salt the chicken pieces and mix with the yogurt spice mix and allow to sit for at least 20 minutes.
wash and rinse the rice.
heat the ghee and stir fry the other half of the spice mix.
add the rice and coat with the spice mix over medium heat.
Add 2 cups of water to the rice and bring to a boil. Lower the heat and simmer with a cover (10 minutes)
in another pan, melt another tablespoon of ghee and brown the chicken for about 5 minutes on each side.
Add the chicken, onion and whole spices to the half-cooked rice and cover until the rice is cooked (approximately 30 minutes)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.