Thai Chicken Biryani (Khao mok gai) ข้าวหมกไก่ 🍛

Steps to Prepare Award-winning Thai Chicken Biryani (Khao mok gai)
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Thai Chicken Biryani (Khao mok gai) 
 ข้าวหมกไก่ 🍛

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Many issues can kind of influence the style quality of 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.


Components and spices that must be Make ready to make Thai Chicken Biryani (Khao mok gai)
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  1. 450 skinless Chicken thighs
  2. 4 tbsp natural yoghurt
  3. Spices
  4. 1 tbsp garam masala
  5. 1 tbsp ground cumin
  6. 1 tbsp group cinnamon
  7. 1 tbsp ground turmeric
  8. 1 tbsp curry leaves
  9. 1 tbsp salt
  10. 1 tsp ground cloves
  11. 1 tsp ground cardamom
  12. 1 tsp ground pepper
  13. 1 tsp chilli powder
  14. Rice
  15. 250 g basmati rice
  16. 1 red onion, finely sliced and chopped
  17. 1 tbsp ghee
  18. 1 tbsp minced garlic
  19. 1 tsp each (ground cumin, turmeric, chilli powder, mustard seeds, garam masala, salt, cardamom, pepper)
  20. Some water
  21. Green dipping sauce
  22. 2 handful coriander
  23. 8-10 mint leaves
  24. 1 clove garlic
  25. 1 green chilli
  26. 1/2 cup rice vinegar
  27. 1/2 cup sugar
  28. 1 tsp salt
  29. 1/4 cup water
  30. Garnish
  31. Crispy shallots
  32. Coriander

Steps to make to make Thai Chicken Biryani (Khao mok gai)
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  1. Marinate your chicken with spices and yogurt for at least 2 hours or overnight.
  2. 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.
  3. 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.
  4. Pan fry red onion with ghee until onion softened, add all the spices in and mix well for a couple minutes.
  5. 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.
  6. Transfer them to individual plate, top up with crispy shallots and coriander. Serve with green sauce and cucumber.

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