Khao Mok Gai - Fragrant Thai Chicken Biryani

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Thai yellow curry paste 2 tablespoons Thai yellow curry paste
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 bay leaf 1 bay leaf
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the Thai yellow curry paste, turmeric powder, ground coriander, and ground cumin to the pot. Stir well to combine and cook for 1-2 minutes to release the flavors.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and chicken broth. Add the cinnamon stick, cardamom pods, cloves, bay leaf, fish sauce, sugar, and salt. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the chicken is cooked through and tender.
7. 7.
   While the chicken is simmering, cook the jasmine rice according to the package instructions.
8. 8.
   Once the chicken and rice are cooked, remove the cinnamon stick, cardamom pods, cloves, and bay leaf from the pot.
9. 9.
   To serve, place a portion of rice on a plate or platter. Top with the cooked chicken and garnish with fried shallots and fresh cilantro.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking. This will ensure fluffy and separate grains.
• Thai yellow curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier dish or reduce for a milder flavor.
• Fried shallots — To make fried shallots, thinly slice shallots and fry them in vegetable oil until golden brown and crispy. Drain on paper towels before using as a garnish.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture overnight before cooking.
• Serve Khao Mok Gai with a side of cucumber relish and lime wedges for a refreshing contrast.
• If you prefer a vegetarian version, substitute the chicken with tofu or mixed vegetables.
• Adjust the spiciness of the dish by adding fresh chili peppers or chili flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Khao Mok Gai hot, family-style, on a large platter. Allow everyone to help themselves to the fragrant rice and tender chicken. Garnish each serving with fried shallots and fresh cilantro for added flavor and visual appeal.

Presentation advice

To enhance the presentation of Khao Mok Gai, arrange the chicken pieces on top of the rice in an attractive pattern. Sprinkle the fried shallots and fresh cilantro over the dish for a pop of color. Serve the cucumber relish in a separate bowl on the side for guests to enjoy as a refreshing accompaniment.