Steps to Prepare Award-winning Thai Chicken Biryani (Khao mok gai)
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This is another dish that I absolutely adore when I lived in Thailand. Kao mok gai is the Thai version of chicken biryani.
Thai Chicken Biryani in Thai called ‘ khao mok kai. ‘Khao’ means rice, "mok" means ‘bury’ or ‘cover’ and ‘Kai’ obviously means chicken. So in English translated from Thai means ‘Chicken bury in rice’
You can only get this dish in a certain restaurants as this dish inspired by Indian cuisine so most of the restaurants that sell "Khao mok kai" are still Muslim restaurants, however the dish is not just popular among Thai Muslim people but all Thai people as well including me!! I love this subtle amount of spices with the delicious sweet and sour green dipping. You actually can cook them altogether in one pot and then share them out into individual plate.
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Components and spices that must be Make ready to make Thai Chicken Biryani (Khao mok gai)
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- 450 skinless Chicken thighs
- 4 tbsp natural yoghurt
- Spices
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp group cinnamon
- 1 tbsp ground turmeric
- 1 tbsp curry leaves
- 1 tbsp salt
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp ground pepper
- 1 tsp chilli powder
- Rice
- 250 g basmati rice
- 1 red onion, finely sliced and chopped
- 1 tbsp ghee
- 1 tbsp minced garlic
- 1 tsp each (ground cumin, turmeric, chilli powder, mustard seeds, garam masala, salt, cardamom, pepper)
- Some water
- Green dipping sauce
- 2 handful coriander
- 8-10 mint leaves
- 1 clove garlic
- 1 green chilli
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1 tsp salt
- 1/4 cup water
- Garnish
- Crispy shallots
- Coriander
Steps to make to make Thai Chicken Biryani (Khao mok gai)
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- Marinate your chicken with spices and yogurt for at least 2 hours or overnight.
- Making green dipping sauce, add coriander, mint, chilli, vinegar, salt and sugar into food blender. Blintz until until the sauce become paste. Transfer to a medium heat saucepan, let it simmer for 5-6 min and add some water in and mix well. It should taste sweet and sour with a little of saltiness and spicy from chilli.
- Pan fry your marinate chicken in a pan until 80% cooked on both side. Keep the marinate sauce to put into the rice. Once chicken just cooked or about 80% leave it on the pan and start cooking rice.
- Pan fry red onion with ghee until onion softened, add all the spices in and mix well for a couple minutes.
- Add your rice in and mix well on low heat. Add water until it cover the rice. Transfer your rice into a big saucepan with lid, add a the leftover marinate sauce from the chicken, mix well. Add your chicken on top of the rice then partially cover the lid on medium heat. Check it again in 10 or 15 min later. Your rice and chicken should cooked together at the same time.
- Transfer them to individual plate, top up with crispy shallots and coriander. Serve with green sauce and cucumber.
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