Thai Chicken Biriyani ‘Khao Mok Gai

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Thai Chicken Biriyani ‘Khao Mok Gai. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Thai Chicken Biriyani ‘Khao Mok Gai is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Thai Chicken Biriyani ‘Khao Mok Gai is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Thai Chicken Biriyani ‘Khao Mok Gai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Chicken Biriyani ‘Khao Mok Gai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Chicken Biriyani ‘Khao Mok Gai is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Chicken Biriyani ‘Khao Mok Gai estimated approx 1 hr. Prep Time: 30 mins..

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Thai Chicken Biriyani ‘Khao Mok Gai using 46 ingredients and 10 steps. Here is how you cook that.

This one’s the most popular in the northern part of Thailand 🇹🇭 wherein, there’s a stark population of their Muslim Community’s placed…
The Dry & Wet Masala blends- That’s been used herein or in the preparations of this particular recipe is absolutely something uncommon & unused ones in the typical Thai Cuisines-
Just used to prepare this Dish which’s quite inclined to our Indian Cuisines (though ours is quite an extensive & elaborative methods followed), still for the Thais-
This is too a major extensive ones with vast & unique differences to their usual & normal cuisines !!!
It’s quite similar to our own Biriyani Preparations though not completely & the unusual usages of the Indian spices which’s absolutely not done anywhere in Thailand other than in this province/area & by this particular community it’s popularly known globally as the Thai Biriyani or in their native language it is KHAO= RICE MOK= WITHIN THE LAYERS OR COOKED TOGETHER & GAI= CHICKEN

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#cppthailand
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Ingredients and spices that need to be Take to make Thai Chicken Biriyani ‘Khao Mok Gai:

1. For the Chicken Marinade:
2. 500 gm Chicken on Bones (Preferably, Legs or Breasts pieces or both, mixed)
3. 2 Cups Plain Yoghurt
4. To Taste Salt: For the Chicken Marinade
5. 1 tsp or To Taste Sugar: Recommended
6. Dry Roasted Spice Masala Powder:
7. 1.5 tbsps Whole Coriander Seeds
8. 1 tbsp Whole Cumin Seeds
9. 1 Bay Leaf
10. 1/2 tbsp Whole Black Peppercorns
11. 4 Green Cardamoms
12. 1 Mace Flower
13. 1/4 tsp Nutmeg Powder
14. 4-5 Cloves
15. 1 ” Cinnamon Stick
16. 1 Star Anise
17. 3-4 Whole Dry Red Chillies
18. 2-2.5 Cups Rice (Ideally, they use their sticky Jasmine Rice but Many of them prefer cooking the same in the Long Grains one, hence I’ve chosen my usual Basamati)
19. To taste Salt: For the Rice too, while they’re cooking altogether
20. 2 Cups Onions/Shallots: Deep Fried (Birista)
21. 1/2 Cup Canola Oil
22. 1/2 Cup Sesame Oil
23. 1/2 Cup Fresh Coriander Leaves: Finely Chopped
24. 1/8 Cup Fresh Mint Leaves: Finely Chopped
25. Tempering Spices:
26. 1 Bay Leaf
27. 1/2 Cup Shallots: Finely Chopped
28. 1 tbsp (3 G) Paste
29. 2 tbsps Curry Powder: Normal Curry Powders (Chicken/Meat, etc.)
30. 1 tsp Turmeric Powder
31. 1 tsp Red Chilli Powder
32. 1 L Chicken/Meat Stock: To cook the Dish till the end
33. 1/8 Cup Fresh Lemon Juice
34. 1/4 Cup Warm Milk: Soaked with 1/4 tsp Saffron Strands
35. Garnish: A Sprig of Fresh Mint Leaves
36. 1 Handful: Fresh Coriander Leaves- Finely Chopped
37. 1 Handful: Fresh Lemon Wedges/Roundels, Cucumbers, Tomatoes, etc
38. For the Green Chutney: This one or the simple Curd Raita- Which’s mostly accompanied by the Dish but I made simple Yoghurt Burhani type & not the Green one
39. 1 Cup Plain Yoghurt: Well Whisked
40. To Taste Salt
41. 1-1.5 tbsps Green Chillies: Finely Chopped
42. 1/4 Cup Shallots: Finely Chopped
43. 1/4 Cup Fresh Coriander Leaves: Finely Chopped
44. 1 Handful: Fresh Mint Leaves: Finely Chopped
45. 2-3 Fresh Green Chillies: Slit
46. 1 tsp White & Black Peppercorns: Freshly Cracked

Instructions to make to make Thai Chicken Biriyani ‘Khao Mok Gai

1. Chicken Marinade: For that, we need to first wash & clean the chicken pieces well-
   Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly-
   Also, before starting all that-
   Wash & Soak the measured Rice in some water for at least 30-45 mins time
2. Now, once the dry ground spices are ready-
   Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures
3. Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades-
   Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes-
   Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself-
   At least, 4 hrs is highly recommended
4. Keep rest other things absolutely ready & handy for the smooth cooking process further-
   Strain the soaked rice and let it be in that position for about 30 mins time or so-
   In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter
5. Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil-
   Since, that need be used in our remaining cooking procedures-
   Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts
6. Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk-
   Also, a little Birista-
   Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though
7. Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)-
   Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)
8. Once that’s done turn off the flame and let it sit on the hot oven for sometime more-
   Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all-
   Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad
9. You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)-
   Garnish it your own way-
   Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar
10. This one’s definitely a show stopper for sure, something that’s different to ours yet has quite a bit of the resemblances to everything that we do…
    RELISH THE DELISH NOW

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So that is going to wrap this up for this special food How to Make Any-night-of-the-week Thai Chicken Biriyani ‘Khao Mok Gai. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!