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Green Curry Chicken Biryani
What happens when you mash up a classic Thai green curry with chicken biryani? This amazing Green Curry Biryani checks all the boxes.
YIELDS
4
Ingredients
- 2 cups basmati rice
- 2 tablespoons canola oil
- 1 large white onion, finely chopped
- 1 tablespoon finely grated ginger
- 1 tablespon finely grated garlic
- 1/4 cup thai green curry paste
- 6 skinless chicken drumsticks
- Salt to taste
- 1 1/2 cups coconut milk
- 1 1/2 cups water
- 1 long red chili, thinly sliced
- 1/4 cup chopped coriander
- Juice of 1/2 lime
Directions
- Add rice to a large bowl and top with warm water. Massage grains until the water turns cloudy. Drain and repeat until the water runs clear. Top with more water and soak for 25 minutes.
- Add oil to a medium-sized pot on medium heat. Once hot, add onions, ginger, and garlic. Saute until the onions are softened and translucent. Then add the green curry paste and saute for 1 minute or until fragrant.
- Tip in chicken drumsticks and season with salt to taste. Mix well to coat with curry mixture. Then, reduce heat to low, cover, and allow it to cook for 10 minutes or until cooked through.
- Add coconut milk, water, red chilli, coriander, and lime juice. Bring to a boil, then immediately drop heat to low.
- Drain rice, and add to pot. Stir to mix well.
- Cover the pot with a piece of aluminum foil and the lid to trap the steam. Cook for 12-15 minutes until all the liquid has been absorbed.
- Remove the lid and foil. Serve piping hot. Enjoy!
