Kao Mok Gai (Thai Chicken Biryani)

Ingredients

• Basmati rice (2 cups)
• Chicken, cut into pieces (1.5 lbs)
• Vegetable oil (3 tablespoons)
• Onion, sliced (1 large)
• Garlic, minced (4 cloves)
• Ginger, grated (1 inch piece)
• Coconut milk (1 can (13.5 oz))
• Chicken broth (2 cups)
• Salt (to taste)
• Bay leaf (1)
• Cloves (4)
• Cardamom pods (4)
• Cinnamon stick (1)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Fresh cilantro, chopped (for garnish)
• Lime, cut into wedges (1)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chicken pieces to the pot, browning them on all sides, about 8-10 minutes.
5. Sprinkle in the turmeric powder, cumin powder, coriander powder, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir well to coat the chicken with the spices.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a boil.
7. Gently add the soaked and drained basmati rice, stirring to combine. Ensure the rice is submerged in the liquid.
8. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is fluffy and the chicken is tender.
9. Once cooked, remove from heat and let it rest, covered, for 5 minutes.
10. Fluff the rice with a fork and squeeze fresh lime juice over the top.
11. Garnish with chopped cilantro before serving. Enjoy with lime wedges on the side.