| food | Food type | Main Ingredients | Take time | Serve |
| Halal food | side dish | chicken | 30 Min | 1 place |
ingredient
- 1500 grams Aero pure chicken thigh meat (10 pieces)
- 75 grams of Lobo Chicken Biryani Powder
- 300 ml Aero Plain Yogurt
- 1200 ml plain water
- 100 grams Mae Pranom Chicken Dipping Sauce
- 15 grams Aero frozen lemon juice
- 200 grams of biryani
- 125 grams of baked chicken (1 piece)
- - Sauce
- 20 grams of Thai shallots, peeled and sliced
- 2 grams of spring onion
- 2 grams coriander leaves
- 2 grams mint leaves
Preparation
- Marinate the chicken with the marinade powder and yogurt and leave for 15 minutes. Then, grill it in a pan with oil until it turns brown.
- Mix rice and chicken together, arrange in a rice cooker, add enough water and cook until done.
- When the chicken is cooked, cut it into bite-sized pieces and set aside.
- Prepare the dressing by mixing chicken sauce, lime juice and fish sauce together. Toss the chicken with the dressing, add shallots, coriander and spring onions. Arrange on a plate and sprinkle with mint leaves.
- Eat with cooked biryani. If you like fried shallots, you can sprinkle them on top of the rice.
