Khao Mok Gai (Thai-Muslim Spiced Chicken Biryani)

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.

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.

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.

Stir the drained rice in the pot for 1 minute.

Add 180 ml coconut milk and 300 ml water, loosening any rice stuck to the bottom and mixing evenly.

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.

After 25 to 30 minutes, check that the chicken reaches 74°C (165°F).

If the rice still has a firm core and the liquid is gone, add hot water 1 to 2 tablespoons at a time and continue covered. Remove cooked chicken if the rice needs longer. When the rice is tender, turn off the heat, rest covered for 10 minutes, and fluff.