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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Chettinad Crab Masala Recipe

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I still remember,when I was a kid I really had a great feast with my lovely parents and siblings at my ever unforgettable childhood home. My father is great cook. He is good in all Chinese,Malay,Indian and Western cuisines. I like the crab masala that my father cooked and his crab curry. I still can remember the taste of red curry with claws popping out.
I love crab legs. My kids craving crab legs too. They love getting dirty,mess and digging out every last morsel of crab meat with their bare hands. I always love to cook crab varuval. It's really giving some peppery flavours. This time, I cooked Chettinad crab masala with red dry gravy. It's really an authentic recipe to satisfied with plain white rice...
Claws...clip...
Recipe...

Ingredients 

Crabs - 3 pieces (cleaned & halved)
Tomatoes - 2 large,diced
Shallots - 6-7,sliced 
Ginger and garlic paste - 2 tbs
Grated coconut - 4 tbs
Fennel seed - 1 tbs
Garam masala - 2 tbs
Curry leaves - 2 sticks
Coriander powder - 2 tbs
Chili powder - 3 tbs
Turmeric powder - 1 tsp
Coriander leaves - chopped
Oil

Preparation
1. Heat oil in a pan. Sauté sliced shallots and gg paste until golden brown. While sautéing,grind grated coconut and fennel seed until smooth paste.
2. Add diced tomatoes,curry leaves,coriander,turmeric and chili powder into sautéed paste,mix well.
3. Now add cleaned crabs to the mix masala and stir well.
4. Add salt and grinded coconut paste  into masala mix..stir well and let the masala cook for 8-10 minutes..
5. Stir well until you have the dry consistent or gravy. Sprinkle chopped coriander leaves and serve.

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