![Thai-style Biryani](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/biryani--thai-cuisine--2498e32f-4a89-441d-adbf-e7cf83be5cf5.png)
Recipe
Thai-style Biryani
Thai-inspired Fragrant Rice Delight
4.9 out of 5
In Thai cuisine, fragrant rice dishes are a staple. This Thai-style Biryani combines the aromatic flavors of Thai herbs and spices with the traditional Indian biryani technique. The result is a delightful fusion of two culinary worlds, creating a unique and flavorful dish that will transport your taste buds to the vibrant streets of Thailand.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
Ingredients
While the original Indian Biryani is known for its rich and spicy flavors, this Thai-style adaptation incorporates the fragrant and aromatic elements of Thai cuisine. The spices used are more subtle, with a focus on herbs like lemongrass, kaffir lime leaves, and Thai basil. Additionally, Thai-style Biryani uses jasmine rice instead of basmati rice, giving it a distinct Thai touch. We alse have the original recipe for Biryani, so you can check it out.
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2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
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1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, thinly sliced 1 onion, thinly sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
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4 kaffir lime leaves 4 kaffir lime leaves
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1 tablespoon Thai green curry paste 1 tablespoon Thai green curry paste
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon lime juice 1 tablespoon lime juice
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Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
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Sliced cucumber and lime wedges, for serving Sliced cucumber and lime wedges, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 15g, 6g
- Carbohydrates (total, sugars): 50g, 2g
- Protein: 25g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
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2.In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened and lightly browned.
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3.Add the minced garlic, grated ginger, lemongrass, and kaffir lime leaves to the pot. Cook for 1-2 minutes until fragrant.
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4.Add the chicken pieces to the pot and cook until browned on all sides.
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5.Stir in the Thai green curry paste, turmeric powder, cumin powder, and coriander powder. Cook for another minute.
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6.Add the rinsed jasmine rice to the pot and stir well to coat the rice with the spices.
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7.Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and lime juice. Stir to combine.
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8.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
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9.Remove the pot from the heat and let it sit, covered, for 5 minutes.
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10.Fluff the rice with a fork and remove the lemongrass stalks and kaffir lime leaves.
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11.Serve the Thai-style Biryani garnished with fresh Thai basil leaves. Accompany with sliced cucumber and lime wedges.
Treat your ingredients with care...
- Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
- Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their flavor.
- Thai green curry paste — Adjust the amount according to your desired level of spiciness.
- Kaffir lime leaves — Tear the leaves slightly before adding them to the dish to release their aroma.
- Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.
Tips & Tricks
- For a vegetarian version, replace the chicken with tofu or mixed vegetables.
- Add a handful of cashew nuts or peanuts for extra crunch and flavor.
- Serve the Thai-style Biryani with a side of spicy Thai chili sauce for an added kick.
- To make it more fragrant, toast the spices before adding them to the dish.
- Experiment with different Thai herbs and spices to customize the flavors to your liking.
Serving advice
Serve the Thai-style Biryani hot, garnished with fresh Thai basil leaves. Accompany it with sliced cucumber and lime wedges for a refreshing touch. This dish pairs well with a side of spicy Thai chili sauce for those who enjoy an extra kick of heat.
Presentation advice
To enhance the presentation, serve the Thai-style Biryani in individual bowls or on a large platter. Garnish with a sprig of fresh Thai basil and place lime wedges and cucumber slices on the side. The vibrant colors and aromatic aroma will make this dish visually appealing.
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