Spicy and crispy chicken briyani

Young Parents (Singapore) - - Family Fun -

Serves 3 to 4


• 2 bone­less chicken thighs, cut into chunks and sea­soned with salt and pep­per

• 1 cup cook­ing oil

• Plain flour (for coat­ing chicken)

• 2 pan­dan leaves, knot­ted

• 1 large white onion, peeled and chopped

• 2 cups rice, soaked for 20 min­utes

• 3 cups chicken stock

• 2 tsp sugar

• Salt and pep­per to taste

• ½ cup oys­ter mush­rooms, cut into small pieces

• Spice paste for chicken and rice

• 2 stalks lemon­grass (use the soft cen­tre)

• 4 gar­lic cloves, peeled

• 5 shal­lots, peeled

• 3cm old gin­ger, peeled

• 1 tsp chilli pow­der

• 1 tsp curry pow­der

• 5 tbsp co­conut oil

• 1 tsp salt

• 2 kaf­fir lime leaves

• 2 fresh red chillis, de­seeded

• ½ tsp turmeric pow­der


1 Blend all in­gre­di­ents for spice paste till smooth. Rub half the spice paste on the chicken pieces and mar­i­nate for 20 min­utes.

2 Add cook­ing oil to a large pot over medium low fire. Lightly coat the mar­i­nated chicken with plain flour and pan-fry till golden brown. Drain on pa­per tow­els and set aside.

3 Re­move the oil from the pot. Add the pan­dan leaves and onion, and cook un­til aro­matic. Stir in 3 tbsp of the spice paste.

4 Stir in the rice and cook for 4 to 5 min­utes. Pour in the stock and bring to a sim­mer.

5 Add the sugar, salt and pep­per to taste, and cover the pot. Sim­mer for 10 to 12 min­utes.

6 Add the crispy chicken pieces and oys­ter mush­rooms on top of the rice, cover and cook for cook for an­other 8 to 10 min­utes. Serve im­me­di­ately.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.