Thai Chicken Biryani Soup
A couple of years ago I visited Bangladesh. It's an astonishingly poor country, but I fell in love there- with the food. Granted, I was not living the life "of the people" rather I was leading a charmed life in comparison to 99% of the population. But this is where I found biryani. Flying out of Bangladesh, I spent a few nights in Bangkok. Visiting a spice shop there, I bought bottles of biryani powder. Ingredients list: turmeric, cinnamon, coriander seed, bay leaves, mix spice (I hope this doesn't mean MSG). This pre-made biryani spice was my inspiration. The thigh decision was inspired by the thread on this forum. =)
-Chicken thigh. Mine was boneless, skinless but not necessary of course. I cut the thigh into 3 to 4 inch sections.
-Coat with biryani spice, pressing the spice into the meat.
-Quickly pan fry the thigh pieces in coconut oil, 1 to 2 minutes per side. Do not crowd.
-Put all thigh pieces back into same pan, cover about halfway with coconut milk, add 1/4 to 1/3 c. heavy cream, also add more biryani spice to liquid to taste (I added 1-2 tablespoons), salt, veggies at this time.
-Reduce heat to low simmer. Cover. Cook about 30 more minutes, turning thigh pieces once or twice.
-Prior to serving, cut the chicken into bite size pieces. Serve in a bowl.
Veggies: the only one I added was shallots, but I didn't intentionally shun veggies, I just hadn't been to the store yet. Next time I make this, I will add sliced peppers, julienned carrots and bamboo shoots.
Sorry I didn't take a picture but I hadn't really planned that it would turn out so delicious. Also, because I didn't add veggies, it just looked like yellow-y soup with chicken bits.
The flavor combo of dark meat chicken thighs, biryani, coconut milk and heavy cream is HEAVENLY.
Because if you didn't know, of that is life made: only of moments; Don't lose the now.