Thai Spiced Chicken Biryani Rice — Khao Mok Gai
A Southern Thai-Muslim biryani-style chicken-rice plate with bone-in chicken simmered with ghee, turmeric, cinnamon, cardamom, and cumin into the rice, plated with fried shallots, cucumber, and a tangy green coriander-mint dipping sauce.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 10 garlic cloves and thinly slice 60g ginger. Pound 2 green chillies with half the coriander, mint leaves, and 40ml lime juice in a mortar with a pinch of sugar to a chunky sauce; transfer to a bowl. Thinly slice 2 small onions and 1 cucumber. Measure out all spices.
Bloom
Heat 60g ghee in a heavy pot over medium heat 1 minute until fragrant. Add 2 cinnamon sticks, 6 cardamom pods, 2 tsp cumin, 2 tsp coriander, and 2 tsp turmeric; fry 60 seconds until darkened and aromatic.
Saute
Add sliced onions, crushed garlic, and ginger over medium heat 3 to 4 minutes until softened and golden. Place 560g bone-in chicken skin-side down, sear 5 to 6 minutes until skin is deep golden.
Simmer
Pour 600ml chicken stock over chicken and aromatics over medium heat. Bring to a bare simmer, cover, and simmer 20 minutes until chicken is fork-tender and broth is deeply spiced and golden-yellow.
Build
Lift chicken onto a plate off the heat. Stir 240g jasmine rice into the spiced broth, bring to a rolling boil 1 minute, cover, reduce to low simmer 12 minutes until rice is dry and fluffy.
Rest and plate
Rest the rice pot covered on a trivet 5 minutes off the heat. Fluff gently with a fork. Divide rice between two warm plates, fan chicken alongside each portion, scatter 60g fried shallots and cucumber slices, spoon green dipping sauce on the side, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.