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Category: |
Category: |
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Khao Mok Gai Spice Blend |
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Ingredients: |
Ingredients: 4 cloves
6 black peppercorns
10 white peppercorns
3 white or green cardamom
1½-inch cinnamon stick
2 bay leaves
½ teaspoon turmeric powder
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Directions: |
Directions:Toast the whole spices in a dry sauté pan until they darken slightly and are aromatic. Cool in a bowl. Place into a spice/coffee grinder, along with the powdered turmeric. Grind into a fine powder. |
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Biryani Paste |
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Ingredients: |
Ingredients: 5 centimeters (2 inches) piece of ginger, roughly chopped
8 garlic cloves, smashed
1 shallot, roughly chopped
2 cilantro roots or 6 to 8 cilantro stems
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Directions: |
Directions:Blend all of the biryani paste ingredients together until you have a fine or semi-fine paste. You can add a drop of water to assist blending if needed. Set aside. |
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Marinade |
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Ingredients: |
Ingredients: ⅓ cup plain yogurt
Spice blend
2 tablespoons biryani paste
1 teaspoon salt
1 tablespoon sugar
1 kilogram (2 pounds, 2 ounces) chicken thighs and/or legs, skin-on and bone-in
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Directions: |
Directions:Mix the yogurt, spice blend, biryani paste, salt, and sugar in a large bowl. If using drumsticks, make a couple of shallow scores to help the marinade penetrate better. Add the chicken to the marinade and toss to coat. Let marinate in the fridge for at least 2 hours, better overnight. |
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Rice |
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Ingredients: |
Ingredients: A pinch saffron
500 milliliters (2 ⅛ cups) chicken stock or water
4 tablespoons oil
1 cup shallots, thinly sliced or ½ cup Thai-style fried shallots
2 star anise
1 teaspoon garam masala or curry powder
370 grams (2 cups) jasmine rice, rinsed
1 teaspoon salt
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Directions: |
Directions:Crush the saffron strands in a mortar and pestle just until they become small pieces. Heat chicken stock until quite warm, then stir in the crushed saffron and let it sit to draw out the color until ready to use.
Heat the oil over a medium–high heat in a high-sided frying pan that has a lid. Add the sliced shallots and fry for 10 to 15 minutes or until crispy and golden brown. Transfer the fried shallots to a paper towel with a slotted spoon and set aside for later. If using store bought fried shallots, reheat at 300°F (150°C) (275°F/130°C fan) for 5 minutes.
Now wipe as much of the marinade as you can off the chicken and add the chicken to the pan. Retain any leftover marinade. Fry chicken for about 4 minutes on each side until nicely caramelized on the exterior. It should be about 80 per cent cooked through. Transfer to a plate.
There should still be sufficient oil in your pan, but if not, add more. Stir in the star anise and infuse their flavor into the oil for about 30 seconds. Pour in any retained marinade and extra paste and fry it for a couple of minutes, stirring continuously. Add curry powder and cook for 30 seconds.
Add the rinsed rice and salt and fry it for a couple of minutes with the marinade. Pour in the chicken stock. Sprinkle a handful of fried shallots over the rice, then place the chicken on top of the rice. Cover and cook over low heat for 20 to 25 minutes or until the chicken is done.
Fluff up the rice with a fork or chopstick and serve immediately. To serve, garnish the biryani with the remaining fried shallots. This biryani is traditionally served with a cucumber salad and a mint and ginger sauce. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Personal
Notes: |
Personal
Notes: Khao mok gai is the Thai version of chicken biryani. This dish was called “Khao Buri” or “Khao Bucori” in the old times. It originated from the Persian or Indian merchants who came into the region to trade and brought their own familiar cooking methods with them. The dish was mentioned in a Thai literature classic from the 18th century. The dish is widely prepared and eaten mostly by the Muslim-Thai.
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This recipe for Khao Mok Gai (Thai Chicken Briyani) is from