Chef Van: Chicken Biryani in Banana Leaf

"People often forget that one of the most important ingredients is time" -Chef Van (Navan Navan, Dag, Rarb, and Escapade) ** Update April 2024: Chef Van is back! This is the 2nd in the collab, using organic pasture-raised chicken from Tan Khun Farm. And if you're in Chiang Mai, be sure to check out Chef Van's new restaurant Navan Navan, nestled in a beautiful setting in Mae Rim! Highly recommended.** Chef Van's core philosophy is to bring out the most of each natural ingredient through time and technique. We developed a series of 3 "comfort food" dishes inspired by different flavors of the world, all of which are wrapped and baked in aromatic banana leaves. We're sure either one (or more) of these will make you feel right at home. This dish is an all time favorite inspired "Khao Mok Gai" Thai-style chicken biryani made with pasture-raised, 100% organic chicken thigh from Tan Khun Organic Farm in Ratchaburi. Before wrapping it in banana leaves, the rice is baked over charcoal like traditional biryani, then steamed again. If you love the traditional biryani, you'll love this twist. Reheating instruction: 1. Defrost overnight in the fridge 2. Cut open the vacuum bag, then microwave for 3 minutes on high. (The bag is microwave-safe. Do not remove from bag or banana leaf) 3. Continue to microwave in 40-second intervals if the food is still cool. 4. Plate and enjoy! Note: **Do not microwave from frozen, please. The fastest way to defrost is in a water bath. (submerge the pack underneath water for 15 minutes or until fully defrosted) ** Ingredients: Pasture-raised chicken thigh, ginger, bell pepper, red onion, coriander, jasmine rice, sea salt.