In this recipe, I roasted some jasmine rice with spices & nuts, coarsely ground it and added it to a a spicy Chicken gravy. The mixture is then added to strips of banana leaf and then steam cooked.

Steaming uncooked rice with a gravy is a new concept for me, but wow it did ever make a big impact!

Thai Rice & Chicken Bundles

Ingredients
  

Roasted Rice (use half for this recipe)

  • 1 cup Jasmine rice
  • 1 tbsp Coriander seeds
  • 2 tbsps Peanuts
  • 1 tbsp white Peppercorns

Curry

  • 1/2 cup Oil
  • 1 cup Shallots
  • 2 tbsps minced Garlic
  • 1 lb – 453 gms boneless Chicken
  • 2 tbsps Thai Red Curry Paste
  • 3 tbsps Fish sauce
  • 2 tbsps Palm Sugar
  • 1/4 cup hot Water

Instructions
 

  • To make the roasted rice add the rice to a hot dry wok
  • Keep stirring so the rice does not burn
  • Add the Coriander seeds, peanuts and white peppercorns and roast
  • Turn the heat off and allow to cool completely
  • Add this to a spice grinder and pulse till coarse
  • In a wok, heat some oil
  • Add the shallots and the minced garlic
  • Add the boneless chicken and saute
  • Add the red curry paste and coat all the pieces with it
  • Add the fish sauce followed by the palm sugar dissolved in hot water
  • Allow the chicken to just about cook for 10 – 15 mins and then add half a cup of the roasted rice mixture
  • Fold everything together and turn the heat off while the rice is still raw
  • Spoon the mixture into strips of banana leaf and roll to seal
  • Add a cup of water to the instant pot
  • Add all the bundles on top of a trivet
  • Select steam and cook for 10 mins