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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Inji Puli @ Inji Teeyal @ Inji curry

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I really love to cook this Kerala cuisine,Inji Puli. Basically this dish needs a lot of fresh gingers that gives truly an aromatic flavours with generous amount of tamarind juice. This recipe is made with jaggery and chili as well. Those made this curry spicy tangy flavoured with balanced sweet. 

Today I made this gingery tangy sweety dish with combination of capatis. It was so tasty. It would be more tasteful when eating it with dosai or idli. This kerala dish is most popular with coconut rice or bitter guards.

Ingredients 
Gingers - 1/4 cup,diced
Shallots - 1/4 cup,sliced 
Dry chilies - 2 nos 
Curry leaves - 1 stick
Mustard seeds - 1/2 tsp 
Chili powder - 1 tbs
Tamarind - 1tbs ( extract juice)
Jaggery - 1 tbs
Oil

Preparation 
1. Heat oil in a pan, fry all diced gingers til turns golden brown.
2. Remove fried gingers and let to cool down.
3. Grind those fried ginger into smooth paste. No adding water.
4. Temper in a pan with mustard seeds,dry chilies and curry leaves.
5. Sautéing sliced shallots and grinded ginger paste for few seconds.
6. Then, add in chili powder and stir well.
7. At this stage, pour in tamarind extract  juice and mix well.
8. Now add jaggery and salt for taste.
9. Inji puli is done when the curry in thick or dry consistency.

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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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