In a bowl, mix sugar, dark soy sauce, light soy sauce, oyster sauce, and fish sauce until well combined. Set aside.
Coat bite-sized chicken pieces in fish sauce and black pepper powder, and let it marinate.
In a wok, heat oil and sauté sliced onions for 30 seconds.
Stir in crushed garlic and crushed red bird's eye chilies, and cook for 1 minute.
Toss in the marinated chicken and cook until fully done. Add in cooked, day-old jasmine rice and mix well.
Pour in the prepared stir-fry sauce and mix until the rice is evenly coated.
Toss in snow peas, spur chilies, and a handful of Thai basil leaves. Mix everything together.
Your Spicy Thai Basil Chicken Fried Rice is now ready to enjoy!
Ingredients
Directions
In a bowl, mix sugar, dark soy sauce, light soy sauce, oyster sauce, and fish sauce until well combined. Set aside.
Coat bite-sized chicken pieces in fish sauce and black pepper powder, and let it marinate.
In a wok, heat oil and sauté sliced onions for 30 seconds.
Stir in crushed garlic and crushed red bird's eye chilies, and cook for 1 minute.
Toss in the marinated chicken and cook until fully done. Add in cooked, day-old jasmine rice and mix well.
Pour in the prepared stir-fry sauce and mix until the rice is evenly coated.
Toss in snow peas, spur chilies, and a handful of Thai basil leaves. Mix everything together.
Your Spicy Thai Basil Chicken Fried Rice is now ready to enjoy!
Notes
Main Ingredients
- Chicken (bite-sized pieces): The main protein ingredient in the dish, chicken adds a savory flavor and texture to the fried rice.
- Rice (cooked and day-old jasmine rice): The base of the dish, jasmine rice is fluffy and aromatic, adding a balance of texture and flavor to the dish. Using day-old rice helps to prevent the dish from becoming too mushy.
- Sugar: Used to add a touch of sweetness to the dish, sugar helps to balance out the flavors.
- Dark soy sauce: A thick, caramel-colored sauce, dark soy sauce adds a rich, umami flavor to the dish.
- Light soy sauce: A lighter-colored sauce, light soy sauce provides a salty, savory flavor to the dish.
- Oyster sauce: Made from oyster extract, sugar, and salt, oyster sauce provides a rich, umami flavor to the dish.
- Fish sauce: Made from fermented fish, fish sauce provides a salty, umami flavor to the dish.
- Onions: A staple ingredient in many Asian dishes, sliced onions provide a mild, sweet flavor to the dish.
- Garlic: A staple ingredient in many dishes, crushed garlic provides a bold, savory flavor to the dish.
- Red bird’s eye chilies: Small and fiery hot, red bird’s eye chilies add a spicy kick to the dish.
- Snow peas: Thin and crunchy, snow peas provide a bright green color and a fresh, crunchy texture to the dish.
Tips
- Use day-old rice: Using day-old rice helps to prevent the dish from becoming too mushy.
- Marinate the chicken: Marinate the chicken in fish sauce and black pepper to add extra flavor to the dish.
- Cook the rice in a wok: A wok provides even heat and allows the ingredients to cook quickly, resulting in a crispy and crunchy texture.
- Adjust the spiciness: Red bird’s eye chilies are very spicy, so adjust the amount used according to your taste.
- Add Thai basil last: Adding the Thai basil at the end helps to preserve its fresh, minty flavor.
- Serve hot: Serve the fried rice hot for the best results.
- Experiment with ingredients: Feel free to add or substitute ingredients to the recipe according to your personal preferences.
FAQs
Q. What is Spicy Thai Basil Chicken Fried Rice?
A: Spicy Thai Basil Chicken Fried Rice is a delicious, flavorful dish made from cooked and day-old jasmine rice, chicken, and a blend of spices, sauces, and herbs.
Q. What type of rice should I use for this recipe?
A: Use jasmine rice for this recipe. It’s fluffy and aromatic, and provides a balance of texture and flavor to the dish.
Q. Can I use fresh rice for this recipe?
A: Yes, you can use fresh rice, but using day-old rice helps to prevent the dish from becoming too mushy.
Q. Can I adjust the spiciness of the dish?
A: Yes, you can adjust the spiciness of the dish by using more or less red bird’s eye chilies according to your taste.
Q.Can I substitute any of the ingredients in the recipe?
A: Yes, feel free to substitute ingredients according to your personal preferences.
Q. What are the key ingredients in Spicy Thai Basil Chicken Fried Rice?
A: The key ingredients in this recipe are chicken, jasmine rice, sugar, dark soy sauce, light soy sauce, oyster sauce, fish sauce, onions, garlic, red bird’s eye chilies, snow peas, and Thai basil.
Q. How long does it take to prepare this dish?
A: This dish takes less than 30 minutes to prepare, making it a quick and easy weeknight dinner.
Q. How should I serve Spicy Thai Basil Chicken Fried Rice?
A: Serve the fried rice hot for best results. You can also garnish it with extra Thai basil leaves for a fresh and minty flavor.
In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides. Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well. Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Grilling the chicken Place the marinated chicken on the grill tray and brush some oil. Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins. Tandoori Chicken is now ready.
Making of Biriyani Rice
In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt. Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked. Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions. Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins. Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute. To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute. Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins. Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Top the Biriyani rice with Grilled Tandoori Chicken and Boiled Egg. Tandoori Chicken Biriyani is now ready.
Ingredients
Directions
In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides. Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well. Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Grilling the chicken Place the marinated chicken on the grill tray and brush some oil. Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins. Tandoori Chicken is now ready.
Making of Biriyani Rice
In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt. Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked. Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions. Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins. Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute. To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute. Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins. Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Top the Biriyani rice with Grilled Tandoori Chicken and Boiled Egg. Tandoori Chicken Biriyani is now ready.
Notes
FAQs
Q. Can I use boneless chicken for Tandoori Chicken Biryani?
A: While the recipe recommends whole chicken legs, you can use boneless chicken if you prefer. Adjust the cooking time accordingly to ensure the chicken is cooked through.
Q. Is it necessary to marinate the chicken overnight for the second marination?
A: Marinating the chicken overnight allows the flavors to penetrate deeply. If you’re short on time, aim for at least 4-6 hours for a well-infused taste.
Q. Can I use store-bought Tandoori masala instead of making the marinade from scratch?
A: Yes, you can use store-bought Tandoori masala, but making the marinade from scratch provides a fresher and more customized flavor.
Q. Can I prepare the Tandoori Chicken on a grill instead of an oven?
A: Absolutely! You can grill the marinated chicken on an outdoor grill or an indoor stovetop grill for a smoky flavor.
Q. Is there a substitute for Kasoori Methi leaves in the Tandoori Chicken marinade? A: If Kasoori Methi leaves are not available, you can omit them.
Q. Can I skip the saffron milk garnish in the Biryani?
A: While saffron adds a distinct flavor and color, you can omit it if unavailable. The biryani will still be flavorful and aromatic.
Q. How can I prevent the rice from overcooking when layering it with the masala?
A: Ensure the rice is only 3/4th cooked before straining. This prevents overcooking when layered with the masala and allows it to reach the perfect consistency during the final cooking.
Q. Can I customize the Biryani masala spice level?
A: Certainly! Adjust the quantity of red chilli powder and green chillies according to your spice preferences.
Q. How do I know when the Tandoori Chicken is fully cooked in the oven?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Use a meat thermometer for accuracy.
Q. Can I substitute ghee with another cooking oil in the recipe?
A: Yes, you can use another cooking oil instead of ghee, but ghee adds a distinct flavor to the biryani. Adjust according to your taste preferences.
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]]>In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt.
Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked.
Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions.
Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins.
Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute.
To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute.
Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins.
Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Biriyani Rice is now ready.
Ingredients
Directions
In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt.
Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked.
Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions.
Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins.
Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute.
To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute.
Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins.
Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Biriyani Rice is now ready.
Notes
Cook the Rice first.Mix the Grated Coconut to the Cooked Rice and Add Salt to taste
Put Oil into the Heated Pan. Add mustard seeds to the Oil and let them splutter
Add Urad Daal, Green Chillies and Curry leaves to the mixture and stir it well.
Add the cooked coconut rice into the pan. Mix the rice to the spicy mixture and Serve the rice with Coriander Leaves.
Ingredients
Directions
Cook the Rice first.Mix the Grated Coconut to the Cooked Rice and Add Salt to taste
Put Oil into the Heated Pan. Add mustard seeds to the Oil and let them splutter
Add Urad Daal, Green Chillies and Curry leaves to the mixture and stir it well.
Add the cooked coconut rice into the pan. Mix the rice to the spicy mixture and Serve the rice with Coriander Leaves.