Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Rasam powder / rasam podi ( homemade )

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My mum like to prepare her own rasam podi at home. She always keep her rasam podi  handy for daily use at her kitchen. She kept the podi into an airtight jar and used more frequent,for 2 to 3 weeks. I'm being using my mum version rasam podi for my all type rasam even for crab rasam. It's always had our tastebuds exploding with delights. My kids always asked second helping to drink after rice. 


According to my mum's knowledge whereby her mum(my grandma) taught her that having together with curry leaves with its sticks while toasting those spices for rasam podi were good remedy for fever and cold. Therefore, I would like to share my family version recipe to ladies out there....

Without any delay, here is my mum's version rasam podi recipe.....


Ingredients 
Cumin - 3 tsp
Fennel - 3 tsp
Black pepper - 2 tsp
Coriander seeds - 3 tsp
Dried chilies - 3 to 4 
Curry leaves with sticks - 3 to 4 sticks

Preparation

Heat an heavy pan.On slow fire,dropin all ingredients into pan and roast until slightly changing colour, few popping and aroma were lingering around your house. Immediately drop those roasted spices into a plate to cool down. The spiced were changed color to more darker if left in pan after switched off the stove. Then, get start to grind those roasted and cooled spices until 70% fine powder. Let them to cool down again before store into clean and dry jar. Airtight container makes spices to last long and remains with aromatic.


My notes:
• no oil needed during roasting process...
• roast with curry leaves sticks that cuts into shorter...
• roasted spices were last long even more than a month...
• additional use for any type of curry or varuval....

Happy day always ahead ....

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