Burmese Chicken Biryani

Burmese Chicken Biryani

Ingredient - Rice Mixture
2 kg basmati rice | 1/2 tsp turmeric powder | 1 tbsp paprika powder | 1 tsp cumin powder | 4 bay leaves | 6 pcs sliced ginger | 1 cup finely | chopped tomato | 2 tbsps salted butter | 1 tbsp salt | 6 cups water

Ingredients - Chicken
2 kg chicken thigh | 50 g peeled garlic | 25 g finely ground ginger | 2 tsps cinnamon powder | 1 tsp clove powder | 2 tsps cumin powder | 1 tsp turmeric powder | 1 tsp salt | 1 tsp ground pepper | 2 cups evaporated milk | 1/4 cup vegetable oil

“Hippo” Original Recipe Frozen Dough | “WASABI-O” Wasabi Sauce

Direction Cooking Rice
1. Wash and rinse basmati rice in the colander. Set aside.
2. Pre-heat the pan then add butter. Add all ingredients into the pan except rice. Stir-fry ingredients until fragrance.
3. Remove ingredients from heat. Put cooked ingredients into the rice cooker with basmati inside. Then add water and cook.

Direction Cooking Chicken
1. Pre-heat vegetable oil and add chicken into the pan. Then turn down the heat.
2. Add ginger, garlic, cumin powder, turmeric powder, salt, cinnamon, clove, and pepper. Mix and stir-fry them well. Then add milk and stir-fry until the chicken is cooked and mixture from spice is absorbed. Remove from the heat
3. Put cooked chicken on the cooked rice in the rice cooker. Keep them warm.
4. Pre-heat pan. Put “Hippo” Original Recipe Frozen Dough into the pan and fry both side until golden brown. Set aside.
5. Put cooked rice on (4) “Hippo” Original Recipe Frozen Dough and put chicken in the middle of rice. Roll “Hippo” Original Recipe Frozen Dough tightly and cut into edible size. Serve with “WASABI-O”
4 Wasabi Sauce.

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