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Kao Mok Gai (Thai Chicken Biryani)
Dive into the rich flavors of Kao Mok Gai, a beloved Thai Chicken Biryani that beautifully marries tender chicken pieces with fragrant basmati rice infused with an aromatic blend of spices. This dish is a feast for the senses, combining the creaminess of coconut milk, the warmth of spices, and a hint of zest from fresh lime. Originating from the southern regions of Thailand, Kao Mok Gai reflects the influence of Indian biryani, showcasing a unique fusion of cultures. Perfect for family gatherings or special occasions, this dish will transport you to the bustling streets of Thailand with every bite!
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
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the pot, browning them on all sides, about 8-10 minutes.
- 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.
- Pour in the coconut milk and chicken broth, bringing the mixture to a boil.
- Gently add the soaked and drained basmati rice, stirring to combine. Ensure the rice is submerged in the liquid.
- 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.
- Once cooked, remove from heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork and squeeze fresh lime juice over the top.
- Garnish with chopped cilantro before serving. Enjoy with lime wedges on the side.
Tips
- For added flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
- You can substitute chicken with lamb or tofu for a different variation. Adjust cooking times accordingly.
- Serve with a side of cucumber salad or raita for a refreshing contrast.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 35 minutes Calories: 550 Fat: 30g Carbs: 50g Protein: 35g Sodium: 800mg Sugar: 3g
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