Kao Mok Gai

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lime (1, juiced)
• Chicken broth (2 cups)
• Coconut milk (1 cup)
• Bay leaf (1)
• Cloves (3)
• Cardamom pods (3)
• Cinnamon stick (1)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Ginger (1-inch piece, grated)
• Garlic (4 cloves, minced)
• Onion (1 large, thinly sliced)
• Basmati rice (2 cups)
• Chicken (500 grams, bone-in pieces)

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the sliced onion and cook until golden brown.
4. Add the minced garlic and grated ginger. Cook for another minute.
5. Add the chicken pieces and cook until browned on all sides.
6. Add the turmeric powder, cumin powder, coriander powder, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir well to coat the chicken with the spices.
7. Pour in the coconut milk and chicken broth. Bring to a boil.
8. Add the soaked and drained basmati rice to the pot. Stir gently to combine.
9. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
10. Once cooked, remove from heat and let it rest for 5 minutes.
11. Fluff the rice with a fork and squeeze the lime juice over the rice.
12. Garnish with fresh cilantro before serving.