Name: Khao Mok Gai (Thai - Main Course )
Cuisine: Thai
Ingredients: Basmati Rice - 2 cups (2 cups); Water - 3 cups (3 cups); Bone-in Chicken - 4 pieces (500g) (4 pieces (500g)); Salt - 1 tsp (1 tsp); Vegetable oil - 2 tbsp (2 tbsp); Shallots - 6 (6); Garlic cloves - 6 (6); Ginger root - 3 cm (3 cm); Thai green chili - 1 (1); Turmeric - 1 tsp (1 tsp); Coriander seeds - 1 tsp (1 tsp); Cumin seeds - 1 tsp (1 tsp); Cinnamon stick - 1 (1); Cardamom pods - 5 (5); Bay leaves - 2 (2); Coconut milk - 1 cup (1 cup); Cucumber - 1 (1); Carrots - 2 (2); White vinegar - 2 tbsp (2 tbsp); Sugar - 1 tbsp (1 tbsp); Salt - 1/2 tsp (1/2 tsp)

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Khao Mok Gai (Thai - Main Course) Recipe

Khao Mok Gai is a Thai version of chicken biryani. It features fragrant and flavorful yellow rice cooked with chicken, a blend of spices, and served with a side of cucumber salad. The dish has a rich aroma and offers a delightful combination of tender chicken and aromatic rice.

Ingredients:

Basmati Rice - - (2 cups)
Water - - (3 cups)
Bone-in Chicken - - (4 pieces (500g))
Salt - - (1 tsp)
Vegetable oil - - (2 tbsp)
Shallots - 0.5 cup (6)
Garlic cloves - 1 tbsp (6)
Ginger root - 1 tsp (3 cm)
Thai green chili - - (1)
Turmeric - - (1 tsp)
Coriander seeds - - (1 tsp)
Cumin seeds - - (1 tsp)
Cinnamon stick - - (1)
Cardamom pods - - (5)
Bay leaves - - (2)
Coconut milk - - (1 cup)
Cucumber - - (1)
Carrots - - (2)
White vinegar - - (2 tbsp)
Sugar - - (1 tbsp)
Salt - - (1/2 tsp)

Instructions

Rinse the basmati rice in cold water, then soak it for 30 minutes.
Pour in the coconut milk and bring to a boil.
Reduce heat, cover the pot, and let the chicken cook for 30 minutes or until it is fully cooked.
In a bowl, mix the sliced cucumber and grated carrots with white vinegar, sugar, and salt.
Serve the cooked yellow rice on a plate with the chicken on top.
Garnish with some fried shallots and serve with the cucumber salad.
In a pot, bring the water and salt to a boil, then add the soaked rice.
Simmer the rice for 15-20 minutes or until fully cooked.
In another pot, heat the vegetable oil over medium heat.
Add the sliced shallots, garlic cloves, and ginger root.
Stir and cook until the shallots are translucent.
Add the chopped Thai green chili, turmeric, coriander seeds, cumin seeds, cinnamon stick, cardamom pods, and bay leaves.
Stir well and cook for 1-2 minutes until fragrant.
Add the chicken pieces and stir until they are fully coated with spices.

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