Khao Mok Gai Recipe

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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Khao Mok Gai
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Ingredients for Khao Mok Gai Recipe

  • 1.50 teaspoon coriander seeds
  • 4 Cloves
  • 6 black peppercorns
  • 10 white peppercorns
  • 1 pod white cardamom
  • 1 bay leaf
  • 1.50 inch Cinnamon Stick
  • 1/2 cumin seeds
  • 1/2 teaspoon Turmeric
  • 0.13 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

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

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

MacroNutrients

  • Carbs
    432g
  • Protein
    73g
  • Fiber
    53g

Fats

  • Fat
    35g

Vitamins & Minerals

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