Khao Mok Gai
Khao Mok Gai is a fragrant Thai-Muslim chicken and rice dish, similar to biryani or pilaf. Chicken pieces are marinated in aromatic spices, then cooked with pre-soaked rice until tender and flavorful. It's a comforting and hearty meal, often served with a piquant dipping sauce.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 876 kcal
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 600 gchicken thigh, boneless, skinless, cut into 1 inch pieces
- 2 cupjasmine rice, soaked for 30 minutes, then drained
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 2 tbspginger, grated
- 1 tspturmeric powder
- 1 tbspcurry powder
- 1 tspcumin powder
- 1 tspcoriander powder
- 3 pcscardamom pod, lightly crushed
- 1 pcscinnamon stick, 1 inch piece
- 1 pcsstar anise
- 2.5 cupchicken broth
- 2 tbspvegetable oil
marinade
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tspsugar
garnish
- 0.25 cupfresh cilantro, chopped(optional)
- 2 tbspfried shallot(optional)
side
- 0.5 pcscucumber, sliced(optional)
Equipment
large pot · mixing bowl · dutch oven · knife · cutting board
The method
Step by step
- 1
Combine the chicken pieces with fish sauce, soy sauce, sugar, turmeric powder, curry powder, cumin powder, and coriander powder in a bowl.
Cook’s note: Ensure all chicken pieces are evenly coated with the marinade.
- 2
Mix well and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
About 20 min
Cook’s note: Marinating longer will result in more flavorful chicken.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat.
About 2 min
- 4
Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
- 5
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
About 2 min
Cook’s note: Do not let the garlic burn.
- 6
Add the marinated chicken to the pot along with the cardamom pods, cinnamon stick, and star anise.
- 7
Cook the chicken, stirring occasionally, until it is lightly browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Browning the chicken adds depth of flavor.
- 8
Stir in the drained jasmine rice, ensuring it is well coated with the spices and chicken.
About 2 min
- 9
Pour in the chicken broth and bring the mixture to a boil.
About 5 min
- 10
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.
About 25 min
Cook’s note: Do not lift the lid during cooking to retain steam.
- 11
Remove the pot from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This allows the rice to finish steaming and become fluffy.
- 12
Fluff the rice gently with a fork, removing the whole spices (cardamom, cinnamon, star anise) if desired.
About 1 min
- 13
Serve hot, garnished with fresh cilantro and fried shallots, and sliced cucumber on the side.
Per serving
Nutrition
- Calories
- 875.8kcal
- Protein
- 51.8g
- Carbs
- 105g
- Fat
- 25.7g
- Fibre
- 3.7g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khao Mok Gai in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water or broth until warmed through.