Rice recipes: Kerala Chicken Biryani, Thai Shrimp Rice
Get over Thai green and red curry! There is a world more to Thai cooking than just that.
Veena Arora, the award winning celebrity chef of Delhi's most famous address for South-East Asian dining, The Spice Route at The Imperial, shares with us her favourite rice recipes which are also quite popular among her guests and family. And not to mention, are easy to prepare.
Try using some different infusions with your regular boring fried rice or steamed rice. These recipes are refreshing, and will add variety to your luncheon menu.
Khao Klukh Krapi (Stir fried rice with shrimp paste served with sweetened shrimps)
Ingredients:
Rice 400gm
Garlic 30gm
Chilli paste 60gm
Shrimp paste 50gms
Lemon juice 50ml
Fish sauce 30ml
Prawn 70gms
Chicken slices 70gms
Cucumber 100gms
Eggs 4no.
Method:
Cook the rice. Peel the prawns and cut it into small pieces. Pour oil into the wok, add garlic, chilli paste and stir till garlic becomes light brown. Now add chicken and prawns, stir till cooked. Add shrimp paste, fish sauce and lemon juice. Add rice to it. Garnish with pieces of omelette and cucumber.
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Ingredients:
Chicken leg (boneless) 1kg
Green cardamom 6no.
Cinnamon stick 2 no.
Bay leaves 3no.
Javitri 3no.
Fennel seeds 10gms
Onion 200gm
Tomatoes 80gms
Green chilli 20gms
Ginger 50gms
Garlic 50gms
Red chilli powder 50gms
Coriander 50gms
Mint 30gms
Turmeric 5gms
Salt to taste
Garam masala powder 15gms
Oil 60ml
Eggs (boiled) 4nos
Rice 400gms
Butter 30gms
Method:
Pour oil into the pot, add whole spices into it and stir a while. Put crushed onions, julienne of green chillies and ginger. Now add ginger and garlic paste, mint, coriander and stir further.
Add turmeric, red chilli and fennel powder. Now add pieces of chicken, chopped tomatoes, water and butter. When chicken is almost cooked, add rice and salt. Cover and simmer it for a while till done. Cut each egg into four, then garnish on the rice.
We have also suggested an appetizer dish, which you can prepare with the rice dishes or separately.
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Ingredients:
Prawn 150gms
Red chilli powder 2gms
Turmeric 2gms
Salt to taste
Tamarind/ lemon juice as per taste
Coconut oil 10ml
Curry leaves15gms
Onion (chopped) 15gms
Cumin seeds 3gms
Coconut (grated) 15gms
Ginger and garlic paste 4gms
Method:
Cut prawns into small pieces. Marinate prawns with turmeric, chilli powder, salt, ginger and garlic paste. Put oil in the wok, add cumin seeds, then chopped onion, grated coconut and curry leaves. Then add marinated prawns and tamarind juice.
Garnish with grated coconut and fried curry leaves
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