While making the passionfruit granola this afternoon, the apartment filled with the aromas of a lush tropical garden and I soon found myself being whisked off to a warm steamy jungle with unfamiliar foliage and intoxicating aromas. This dish is the product of my mid afternoon day dream and while it’s not authentic to any place in the real world, it was the national dish in the land of my dreams. The chicken is marinated in a spicy yogurt mixture and steams atop a bed of rice that’s been par-boiled in sweet spices. Because they’re fried first, the chicken thighs have a nice brown exterior, and the gentle steam keeps the meat moist and incredibly tender as they cook. In the middle of the aromatic rice, there’s a golden layer of caramelized onions, ginger, chilies and coconut that adds a sweet, spicy, flavor bomb into each bite of rice. The coconut milk lends a creaminess that helps bring the flavors and textures together in a balanced way. The key to getting the great flavor is to make sure the water you cook the rice in is sufficiently salted and spiced. Caramelizing the onion/ginger/coconut mixture is also crucial for the flavor, so make sure you take the full 20-30 minutes it takes to get them nice and brown. In terms of preparation, it’s similar to the chicken biryani I made a few months ago, but the flavors are really quite different. Next time I make this, I’m going to add some raisins to the onion mixture for some added sweetness.
📖 Recipe
