Khao mok gai (chicken cooked in yellow rice)


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About this recipe: This is the Thai version of chicken biryani. This is one of the more popular Muslim dishes found in most areas of Thailand. The chicken, spices and all are cooked in one pot.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • 4 each chicken thighs
  • 3 cups uncooked jasmine rice
  • 2 tablespoons vegetable oil
  • 2 each shallots, sliced
  • 5 cloves garlic
  • 1 teaspoon turmeric, ground
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 cups coconut milk
  • 1 teaspoon salt
  • 2 sticks cinnamon
  • 2 each cloves
  • 2 each bay leaves
  • to cook rice water
  • 1/2 cup crispy fried shallots
  • 1 each cucumber, sliced
  • 1 stalk green onion, sliced

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. In a mortar and pestle, smash the shallot, garlic, turmeric, cumin, coriander seeds and salt.
  2. In a heavy bottomed pot, fry the chicken and smashed spice mixture until fragrant. Add the rice, coconut milk, cinnamon, clove and bay leaf and mix until the turmeric colours everything. Add
  3. Add enough water to cover the rice by a couple cm. Cook over medium low heat until the rice is done. To serve scoop out the rice and a chicken and arrange on a platter with the sliced cucumber and green onions for garnish. Usually a spicy dipping sauce is served with the chicken.

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