How to make Khao Mok Gai (Thai Chicken Biryani) at home
Khao Mok Gai is a delightful Thai-Muslim dish that beautifully blends the aromatic flavors of Thailand with the rich heritage of Indian cuisine. This one-pot wonder features succulent chicken marinated in a vibrant medley of spices, cooked to perfection alongside fragrant jasmine rice. Garnished with crispy deep-fried shallots and served with a zesty cilantro-mint dipping sauce, Khao Mok Gai offers a symphony of tastes and textures that make it a must-try Thai culinary experience.
Equipment
- Large Heavy-Bottomed Pot with Lid: This will be your main cooking vessel for preparing both the chicken and rice together.
- Bowl for Marinating Chicken: A mixing bowl for marinating the chicken with spices and seasonings.
- Cutting board and knife For chopping shallots, garlic, ginger, and other ingredients as needed.
- Blender or Food Processor: To prepare the dipping sauce with cilantro, mint, ginger, garlic, chilies, and other ingredients.
- Measuring spoons and cups For accurate measurement of spices, salt, sugar, vinegar, and other ingredients.
- Paper towels To drain and pat dry the deep-fried shallots.
- Baking Sheet (if needed): If you choose to bake the chicken before adding it to the pot, you'll need a baking sheet.
- Spatula or wooden spoon For stirring and handling the chicken and rice during cooking.
- Frying Pan (if needed): If you're deep-frying the shallots separately, you'll need a frying pan or skillet.
- Slotted Spoon or Tongs: To remove the deep-fried shallots from the oil.
- Small Serving Bowls: To serve the dipping sauce and garnishes.
- Plates and Serving Platter: For presenting and serving the finished Khao Mok Gai.
- Fork: For fluffing the cooked rice and serving the dish.
- Oven (if baking chicken): Only if you choose to bake the chicken before adding it to the pot.
Ingredients
For Chicken Marinade:
- 900 gram bone-in chicken pieces (drumsticks, thighs, or a combination)
- 2 tbsp vegetable oil
- 1 tbsp yellow curry powder
- 1 tsp tumeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tsp ginger, minced
For Rice:
- 2 cups jasmine rice, rinsed and drained
- 3 cups water
- 2 2 pandan leaves (optional, for fragrance)
- 1 tsp salt
For Garnish:
- 2 shallots, thinly sliced
- Vegetable oil for deep frying
- Fresh cilantro leaves for garnish
For Dipping Sauce:
- 1/2 cup cilantro leaves
- 1/4 cup fresh mint leaves
- 1 -inch piece of ginger, peeled
- 2 cloves garlic
- 2-3 red or green Thai chilies (adjust to your spice preference)
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
Chicken Marinade:
- In a bowl, combine all the marinade ingredients - vegetable oil, yellow curry powder, turmeric powder, cumin powder, coriander powder, salt, black pepper, minced garlic, and minced ginger.
- Rub the marinade mixture onto the chicken pieces, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes to allow the flavors to infuse.
Rice and Chicken Cooking:
- In a large, heavy-bottomed pot with a tight-fitting lid, heat some vegetable oil over medium heat. Add the thinly sliced shallots and fry until they turn golden brown and crispy. Remove the fried shallots from the oil and place them on a paper towel-lined plate to drain.
- In the same pot with the remaining oil, add the marinated chicken pieces. Sear the chicken on all sides until they turn golden brown.
- Add the rinsed jasmine rice to the pot with the seared chicken. Stir for a couple of minutes until the rice is coated with the flavorful oil.
- Pour in the water, add the pandan leaves (if using), and sprinkle salt over the rice and chicken. Bring everything to a boil.
- Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15-20 minutes or until the rice is cooked and the chicken is tender.
Dipping Sauce:
- While the rice and chicken are cooking, prepare the dipping sauce. In a blender or food processor, combine cilantro leaves, mint leaves, ginger, garlic, Thai chilies, white vinegar, sugar, and salt. Blend until you have a smooth sauce. Adjust the seasoning to taste, adding more sugar or salt if needed. Transfer the sauce to a small serving bowl.
Assembly:
- Once the rice and chicken are cooked, fluff the rice with a fork, and discard the pandan leaves if used.
- To serve, plate the one-pot Khao Mok Gai and garnish with the deep-fried shallots and fresh cilantro leaves.
- Serve the dish hot, with the cilantro-mint dipping sauce on the side.
Notes
- Chicken Selection: You can use a combination of chicken pieces like drumsticks and thighs or use boneless chicken if you prefer. Adjust the cooking time accordingly if you use boneless chicken as it will cook faster.
- Marinating Time: While a 30-minute marination is sufficient to infuse flavors into the chicken, you can marinate it longer for even more flavor. Overnight marination in the refrigerator is an excellent option for richer taste.
- Pandan Leaves: Pandan leaves are optional but add a lovely fragrance to the rice. If you can't find pandan leaves, you can omit them, and the dish will still be delicious.
- Rice Consistency: Make sure not to overcook the rice. It should be fluffy and separate, not mushy. Keep an eye on it during the simmering stage to avoid overcooking.
- Deep-Frying Shallots: When deep-frying shallots, use enough oil to submerge them completely. Fry in batches if necessary, and ensure the oil is hot enough to make the shallots crisp quickly. Be cautious while frying to prevent burning.
- Dipping Sauce Variations: Feel free to adjust the dipping sauce to your taste. You can make it spicier by adding more chilies or milder by reducing the chili content. Adjust the sugar and salt levels to balance the flavors to your preference.
- Presentation: Garnish the finished dish with fresh cilantro leaves and the deep-fried shallots just before serving. This adds both flavor and a pleasing visual element to the dish.
- Serving: Khao Mok Gai is traditionally served family-style, with the chicken and rice on a large platter or in a communal dish. Guests can help themselves and enjoy the dipping sauce on the side.