Rice Medium

Khao Mok Gai (Thai-Muslim Spiced Chicken Biryani)

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Khao mok gai cooks turmeric-cumin chicken and coconut jasmine rice together in one covered pot.

Five hundred grams of chicken thigh is patted dry, rubbed evenly with 1 teaspoon turmeric, 1 teaspoon cumin, and a little salt, then left for 15 minutes so the spices cling to the surface. Meanwhile, 320 g jasmine rice is rinsed until the water runs mostly clear and drained in a sieve for 10 minutes. Removing excess surface water helps control the final texture once coconut milk is added. One tablespoon cooking oil is warmed over medium heat, and 120 g onion is cooked for about 5 minutes. Three garlic cloves go in when the onion edges turn golden and cook for only 1 minute, stopping before they brown. The drained rice is stirred through the aromatic oil for 1 minute, then 180 ml coconut milk and just enough water to barely cover the grains are added. The marinated chicken is laid flat over the rice rather than mixed through it. As soon as the liquid begins to bubble, the heat is reduced to low and the pot is covered for 25 to 30 minutes. Keeping the lid closed allows steam to cook both layers without losing moisture. After the heat is turned off, a further 10-minute covered rest completes the rice. The chicken should be cooked through, and the rice should loosen gently when fluffed. A spicy sauce served on the side adds contrast without changing the turmeric, cumin, coconut, onion, and garlic seasoning built into the pot.

Ingredients

servings

IngredientAmountUnit

chicken thigh500 gg

jasmine rice320 gg

coconut milk180 mlml

turmeric powder1 tsptsp

cumin powder1 tsptsp

onion120 gg

garlic3 eaea

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Pat 500g chicken thighs dry, then rub evenly with 1 tsp turmeric, 1 tsp cumin, and a little salt.

Marinate for 15 minutes, until the surface looks deeply yellow and the spices cling instead of sliding off.
2

Finish

Rinse 320g jasmine rice until the water runs mostly clear, then drain it in a sieve for 10 minutes.

Keep the grains damp but not dripping, since excess water can make the finished rice heavy and mushy.
3

Control

Warm 1 tbsp cooking oil in a pot over medium heat and cook 120g onion for about 5 minutes.

When the edges turn golden, add 3 garlic cloves and stir for 1 minute, stopping before the garlic browns.
4

Control

Add the drained rice and stir for 1 minute so the grains are coated with the spiced oil.

Pour in 180ml coconut milk, then add just enough water to barely cover the rice, keeping the level controlled.
5

Control

Lay the marinated chicken flat on top of the rice.

Once the liquid starts bubbling, reduce to low heat, cover, and cook for 25 to 30 minutes without opening the lid often, so the steam cooks the layers evenly.
6

Finish

Turn off the heat and let the pot rest, covered, for 10 minutes.

Check that the chicken is cooked through and the rice grains loosen gently, then fluff lightly, serve in bowls, and add spicy sauce on the side.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yogurt-marinated chicken and turmeric rice cook together in Khao Mok Gai so meat juices soak into every grain.
Finish cue: Check that the chicken is cooked through and the rice grains loosen gently, then fluff lightly, serve in bowls, and add spicy sauce on the side.
Avoid this: Keep the grains damp but not dripping, since excess water can make the finished rice heavy and mushy.