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)

Menu: Different Food Styles or browse Other Thai Recipes

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.

More Thai Recipes

Gai Tod

Gai Tod is a popular Thai street food dish that features crispy fried chicken. The chicken is marinated in a combination of garlic, soy sauce, and spices, and then deep-fried to achieve a golden and crunchy exterior. It is often served with sticky rice or as part of a rice-based meal.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Sai Krok Isan

Sai Krok Isan is a traditional Thai fermented sausage appetizer originating from the northeastern region of Thailand. The sausage is made from a mixture of ground pork, garlic, sticky rice, herbs, and spices, which is then stuffed into natural casings and fermented for a period of time to develop its unique flavor profile. Sai Krok Isan is typically grilled or pan-fried before serving, and it is enjoyed with fresh vegetables and chili dipping sauce.

Pad Talay Nam Prik Pao

Pad Talay Nam Prik Pao is a spicy stir-fried seafood dish made with a variety of seafood such as shrimp, squid, and mussels, stir-fried with Thai chili jam (Nam Prik Pao), garlic, and vegetables. The dish offers a delightful combination of flavors, with a spicy and savory taste that enhances the freshness of the seafood.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Khao Soi Gai

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Pad Sator Moo

Stir-fried pork with stink beans (sator), chili peppers, garlic, and shrimp paste. Pad Sator Moo offers a unique and pungent flavor, with the stink beans adding a distinct taste and texture to the dish.

Kao Pad Pu

Kao Pad Pu is a delicious crab fried rice dish. It is made by stir-frying rice with crab meat, eggs, onions, garlic, and soy sauce. The succulent crab meat adds a delicate sweetness to the savory fried rice, making it a flavorful and satisfying main course.

Fancy Something Else?

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Italian Eggplant Parmigiana

Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is an Italian dish that features layers of breaded and fried eggplant slices, tomato sauce, and melted cheese, typically mozzarella and Parmesan. The dish is baked until the cheese is golden and bubbly. Eggplant Parmigiana is a comforting and flavorful main course that represents the richness and indulgence of Italian cuisine and the Mediterranean region. It is often served with pasta or a side of salad.

Tacos de Lengua Main Course

Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Cordero al Romero

Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.