Chicken: Nasi Bokhari

posted by Robert in Thailand 09-21-101 10:59 AM

Nasi Bokhari

1 Medium Chicken, cut up
2 Inches of Tamarind
Juice of 1 lime
1 White Onion
1/4 cup of Ghee (Clarified butter)
2 Cups of Basmati rice

Spice paste for chicken:
2 Teaspoons Coriander seeds
1/2 Teaspoon Fennel seeds
1 teaspoon cumin
1 cinnamon stick
1 Teaspoon Star Anise, ground
1/2 teaspoon cardamom
2 cloves
6 Shallots
2 teaspoons grated ginger

Spice Paste for rice:
2 Shallots
2 cloves garlic
1 Tablespoon grated ginger
1/2 teaspoon star anise, ground
1/4 teaspoon cardamom
1 cinnamon stick
1 clove
1/4 cups almonds, slivered and toasted
1/2 cup raisins

Grind all spice paste for chicken ingredients. Fry momentarily until fragrant. Marinate chicken and other chicken ingredients over night. The next day saute, with the spices, slowly for about 1/2 hour.

Grind spice paste for rice ingredients and saute in a deep pot. Add rice, ghee and water.

Mix spice paste into rice and cook as you would any other basmati rice. When finished, put rice on a serving platter and place chicken over it. Pour the gravy from the chicken over it and sprinkle with almonds and raisins.

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