Thai Chicken Biriyani: ‘Khao Mok Gai'

Name: Thai Chicken Biriyani: ‘Khao Mok Gai'
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gm Chicken on Bones (Preferably, Legs or Breasts pieces or both, mixed); 2 Cups Plain Yoghurt; To Taste Salt: For the Chicken Marinade; 1 tsp or To Taste Sugar: Recommended; 1.5 tbsps Whole Coriander Seeds; 1 tbsp Whole Cumin Seeds; 1 Bay Leaf; 1/2 tbsp Whole Black Peppercorns; 4 Green Cardamoms; 1 Mace Flower; 1/4 tsp Nutmeg Powder; 4-5 Cloves; 1 ” Cinnamon Stick; 1 Star Anise; 3-4 Whole Dry Red Chillies; 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); To taste Salt: For the Rice too, while they’re cooking altogether; 2 Cups Onions/Shallots: Deep Fried (Birista); 1/2 Cup Canola Oil; 1/2 Cup Sesame Oil; 1/2 Cup Fresh Coriander Leaves: Finely Chopped; 1/8 Cup Fresh Mint Leaves: Finely Chopped; 1 Bay Leaf; 1/2 Cup Shallots: Finely Chopped; 1 tbsp (3 G) Paste; 2 tbsps Curry Powder: Normal Curry Powders (Chicken/Meat, etc.); 1 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1 L Chicken/Meat Stock: To cook the Dish till the end; 1/8 Cup Fresh Lemon Juice

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

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

#cppassport
#cppthailand
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#cppassport
#cppthailand
#cooksnapchallenge

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Ingredients

1 hr. Prep Time

2 people

For the Chicken Marinade:
500 gmChicken on Bones (Preferably, Legs or Breasts pieces or both, mixed)
2 CupsPlain Yoghurt
To Taste Salt: For the Chicken Marinade
1 tspor To Taste Sugar: Recommended
Dry Roasted Spice Masala Powder:
1.5 tbspsWhole Coriander Seeds
1 tbspWhole Cumin Seeds
1Bay Leaf
1/2 tbspWhole Black Peppercorns
4Green Cardamoms
1Mace Flower
1/4 tspNutmeg Powder
4-5Cloves
1” Cinnamon Stick
1Star Anise
3-4Whole Dry Red Chillies
2-2.5 CupsRice (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)
To taste Salt: For the Rice too, while they’re cooking altogether
2 CupsOnions/Shallots: Deep Fried (Birista)
1/2 CupCanola Oil
1/2 CupSesame Oil
1/2 CupFresh Coriander Leaves: Finely Chopped
1/8 CupFresh Mint Leaves: Finely Chopped
Tempering Spices:
1Bay Leaf
1/2 CupShallots: Finely Chopped
1 tbsp (3 G)Paste
2 tbspsCurry Powder: Normal Curry Powders (Chicken/Meat, etc.)
1 tspTurmeric Powder
1 tspRed Chilli Powder
1 LChicken/Meat Stock: To cook the Dish till the end
1/8 CupFresh Lemon Juice
1/4 CupWarm Milk: Soaked with 1/4 tsp Saffron Strands
Garnish: A Sprig of Fresh Mint Leaves
1Handful: Fresh Coriander Leaves- Finely Chopped
1Handful: Fresh Lemon Wedges/Roundels, Cucumbers, Tomatoes, etc
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
1 CupPlain Yoghurt: Well Whisked
To Taste Salt
1-1.5 tbspsGreen Chillies: Finely Chopped
1/4 CupShallots: Finely Chopped
1/4 CupFresh Coriander Leaves: Finely Chopped
1Handful: Fresh Mint Leaves: Finely Chopped
2-3Fresh Green Chillies: Slit
1 tspWhite & Black Peppercorns: Freshly Cracked

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Steps

1 hr. Prep Time

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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Anamika Banerjee @LadyLazarrus_9663

on September 20, 2021 05:31

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻