Thai Chicken Biryani (Khao Mok Gai)

🛒 Ingredients

• Bone-in, skin-on chicken thigh 125 g · 126 kcal
• Jasmine rice, uncooked 90 g · 324 kcal
• Coconut milk 60 g · 48 kcal
• Water 60 g · 0 kcal
• Cooking oil 15 g · 135 kcal
• Shallots 17 g · 12 kcal
• Garlic 7 g · 10 kcal
• Fresh ginger 5 g · 4 kcal
• Fresh turmeric 2 g · 7 kcal
• Lemongrass stalk 5 g · 5 kcal
• Galangal 4 g · 3 kcal
• Coriander seeds 1 g · 3 kcal
• Cumin seeds 1 g · 2 kcal
• Cardamom pods 0 g · 1 kcal
• Cinnamon stick 0 g · 0 kcal
• Star anise 0 g · 0 kcal
• Dried red chilies 1 g · 2 kcal
• Fish sauce 30 g · 15 kcal
• Cucumber 30 g · 5 kcal
• Fresh coriander 4 g · 1 kcal
• Green chilies 3 g · 1 kcal
• White vinegar 10 g · 2 kcal
• Coriander roots 2 g · 0 kcal

👨‍🍳 Instructions

1. To make the Khao Mok paste, blend shallots, garlic, ginger, fresh turmeric, lemongrass, galangal, coriander seeds, cumin seeds, cardamom pods, cinnamon stick, star anise, and dried chilies with a splash of water until a smooth paste forms.
2. Marinate chicken pieces with half of the Khao Mok paste and 1 tablespoon of fish sauce for at least 30 minutes, or preferably overnight in the refrigerator.
3. In a pot, heat cooking oil over medium heat and sauté the remaining Khao Mok paste until fragrant, about 2-3 minutes.
4. Add the marinated chicken to the pot and cook until lightly browned on all sides.
5. Stir in the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed.
6. While the rice cooks, prepare the dipping sauce: finely chop green chilies, garlic, and coriander roots. Combine them in a small bowl with white vinegar, 1 tablespoon fish sauce, and 1 teaspoon sugar. Mix well.
7. Once the rice and chicken are cooked, fluff the rice gently with a fork. Serve Khao Mok Gai hot, garnished with fresh coriander and cucumber slices, with the dipping sauce on the side.