Khao Suratan Rice of the Sultans
Immerse yourself in the regal flavors of "Khao Suratan: Rice of the Sultans," a show-stopping dish inspired by the opulent feasts of royal courts. This aromatic one-pot masterpiece combines tender, spice-infused chicken thighs with fluffy basmati rice enriched by saffron threads steeped in warm milk. Traditional spices like cinnamon, cardamom, and cumin create a symphony of flavors, while caramelized onions, fried cashews, and golden raisins lend a layer of sweetness and crunch. Cooked in ghee for added richness, this dish is crowned with vibrant chopped cilantro for a fresh finish. Perfect for festive gatherings or indulgent dinners, this 90-minute recipe brings the grandeur of Sultan-era cuisine straight to your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt
- 3 tablespoons Ghee
- 1 large pinch Saffron threads
- 0.25 cup Warm milk
- 1 piece Onion (large, thinly sliced)
- 4 cloves Garlic (minced)
- 1.5 tablespoons Ginger paste
- 1 piece Cinnamon stick
- 5 pieces Green cardamom pods
- 6 pieces Cloves
- 2 pieces Bay leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.25 cup Fresh cilantro (chopped)
- 3.5 cups Water
- 0.25 cup Fried cashews
- 2 tablespoons Golden raisins
Instructions
Rinse the basmati rice thoroughly until the water runs clear, then soak it in cold water for 30 minutes. Drain before cooking.
In a small bowl, steep the saffron threads in warm milk and set aside to bloom while preparing the rest of the dish.
Heat 2 tablespoons of ghee in a large, heavy-bottomed pot over medium heat. Add the sliced onion and cook until golden brown and caramelized, about 10-12 minutes. Remove half the onions and set aside for garnish.
Add the garlic and ginger paste to the pot, stirring for 1-2 minutes until fragrant.
Toss in the cinnamon stick, cardamom pods, cloves, bay leaves, and cumin seeds. Sauté the spices for another minute to release their aromas.
Stir in the chicken thighs and cook until lightly browned on all sides, about 5-7 minutes.
Add the yogurt, turmeric, ground coriander, chili powder, and salt. Mix well, ensuring the chicken is evenly coated with the spices. Cook for 5 more minutes.
Pour in 3.5 cups of water and bring to a gentle simmer. Cover with a lid and cook the chicken for 20 minutes, allowing the flavors to develop.
Once the chicken is tender, remove it from the pot and set aside. Strain the cooking liquid to remove whole spices and reserve the broth.
In the same pot, heat the remaining 1 tablespoon of ghee. Add the drained basmati rice and sauté for 2 minutes, coating it in the ghee.
Slowly pour in the reserved broth and the saffron-infused milk. Gently stir, then place the chicken thighs back on top of the rice.
Cover with a tight-fitting lid and cook on low heat for 20 minutes, or until the rice is fully cooked and fluffy.
Remove from heat and let the pot rest, covered, for 10 minutes.
Fluff the rice gently with a fork. Garnish with the reserved caramelized onions, chopped cilantro, fried cashews, and golden raisins.
Serve hot and enjoy the royal flavors of Khao Suratan.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.1 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
