Khao Mok Gai Recipe

Name: Khao Mok Gai Recipe
Yield: 1
Cuisine: Thai

Recipe By Slurrp

Kao Mok Gai is the Thai version of chicken biryani, and though there are a lot of ingredients here, if you split the work and marinade the chicken one day in advance, the rest is straight forward, and your chicken will taste better.

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Non Vegdiet

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Ingredients For Khao Mok Gai Recipe

1.5 teaspoon coriander seeds
4 Cloves
6 black peppercorns
10 white peppercorns
1 pod white cardamom
1 bay leaf
1.5 inch Cinnamon Stick
0.5 cumin seeds
0.5 teaspoon Turmeric
0.125 teaspoon Nutmeg
8 Nos cilantro stems
8 Nos slices ginger
4 garlic cloves
2 large shallots
To Taste Salt
To Taste Sugar
As required Plain yogurt
1 pinch saffron
1 cup scant chicken stock
500 gram jasmine rice

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Directions : Khao Mok Gai Recipe

STEP 1.In kadai toast all these ingredients (1 ½ tsp coriander seeds, 4 cloves, 6 black peppercorns, 10 white peppercorns, 1 pod white cardamom, 1 bay leaf, and 1.5-inch cinnamon stick), until the coriander seeds start to change their color.

STEP 2.Transfer all the toasted ingredients to a grinder also add some roasted cumin seeds, turmeric, nutmeg, and blend all the ingredients to a coarse powder consistency.

STEP 3.In a mortar and pestle, add the cilantro stems, ginger slices, garlic cloves, and shallots, pound them into a rough paste. Add 1tsp salt, 1tbsp sugar, plain yogurt and give it a quick mix with the paste

STEP 4.Marinate- wash and drain the chicken thighs and drumsticks. Take it out in a bowl, now add the paste we just made and coat it on the chicken. Marinate it at least for 3-4 hours.

STEP 5.Thinly slice the shallots, sprinkle some salt, and deep fry the shallots until golden-brown in a kadai or wok (essentially).

STEP 6.Take 1 scant cup of chicken stock (warm) and add in some crushed saffron. Let it sit for 15-20mins.

STEP 7.Soak the jasmine rice in water for 1hr and then drain it. Cook the rice 50%.

STEP 8.Now by removing the extra paste on top of the chicken, fry the chicken in the same oil the shallots were fried. And fry the chicken till it’s golden from all sides.

STEP 9.Rice- in the same wok the shallots and chicken were fried, add the half-cooked rice, and saute the rice. Add the rest of the marinate paste to the rice and mix it well.

STEP 10.Now transfer the rice to a pot followed by the fried shallots, add the saffron chicken broth, top it with the fried chicken, cover it with a lid and let it simmer for 20-25mins.

STEP 11.Turn off the flame and serve the hot biriyani with some thai green chutney.

Nutrition
value

2353

calories per serving

35 g Fat73 g Protein432 g Carbs53 g FiberOther

Current Totals

35 g Fat
73 g Protein
432 g Carbs
53 g Fiber

MacroNutrients

Carbs
432 g
Protein
73 g
Fiber
53 g

Fats

Fat
35 g

Vitamins & Minerals

Calcium
742 mg
Iron
37 mg
Vitamin A
585 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
3 mg
Copper
3 mcg
Magnesium
615 mg
Manganese
37 mg
Phosphorus
1171 mg
Selenium
37 mcg
Zinc
11 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.