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Khao Mok Gai (biryani thaï au poulet)

Name: Khao Mok Gai (biryani thaï au poulet)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: TH
Ingredients: 1.2 kg chicken thighs and drumsticks, bone-in, skin-on; 1 tbsp ground turmeric; 1 tbsp mild curry powder (Thai-style or a biryani/garam masala blend); 4 cloves garlic, finely chopped; 3 cilantro (coriander) roots or lower stems, finely chopped; 1 tsp salt (for the marinade); 1/2 tsp ground white pepper; 60 ml plain yogurt; 450 g jasmine rice, rinsed; 1 large onion, thinly sliced; 4 tbsp vegetable oil, divided; 1 cinnamon stick; 2 star anise; 4 green cardamom pods, cracked; 2 bay leaves; 1 tsp cumin seeds; 750 ml chicken stock; 120 ml evaporated milk (or coconut milk); 1 tsp salt (for the rice); 1 tsp sugar (for the rice); 80 ml white vinegar; 50 g sugar (for the dipping sauce); 1/2 tsp salt (for the dipping sauce); 2 dried red chilies, finely chopped (or 1 tbsp chili flakes); 1 tbsp fresh ginger, finely chopped; 1 small cucumber, thinly sliced, divided; 2 tbsp crispy fried shallots; small handful fresh cilantro leaves, for garnish

30m

Prépa

55m

Cuisson

Portions

Moyen

Difficulté

Riz au curcuma cuit avec du poulet mariné aux épices, un plat des communautés musulmanes de Thaïlande, servi avec une sauce piquante au vinaigre.

#thai#chicken#rice#turmeric#biryani#thai-muslim#one-pot

Portions

6portions

Ingrédients

Nutrition

calories540

protein33g

carbs54g

fat20g

fiber2g

Par portion

Étapes

Marinate the chicken

In a bowl, mix the turmeric, curry powder, garlic, cilantro root, salt, white pepper and yogurt into a paste. Rub it all over the chicken pieces, cover, and marinate in the fridge for at least 1 hour, or overnight for the deepest flavour and colour.

1.2 kg chicken
1 tbsp turmeric
1 tbsp curry powder
4 cloves garlic
3 cilantro root
1 tsp salt
1/2 tsp white pepper
60 ml yogurt

✅ C'est prêt quand : the chicken is evenly coated and golden-orange from the turmeric

⏱1:00:00

Brown the chicken

Heat 2 tbsp of the oil in a large heavy pot over medium-high heat. Fry the marinated chicken, skin-side down first, until golden on both sides, about 4 minutes per side; it does not need to cook through yet, you only want colour and flavour. Lift out the chicken and set aside, leaving the spiced oil in the pot.

2 tbsp vegetable oil
1.2 kg marinated chicken (from step 1)

✅ C'est prêt quand : the chicken pieces are golden-brown but still raw inside

⏱8:00

Build the spiced rice

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Simmer with chicken on top

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Rest, covered

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Make the dipping sauce

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Fluff and serve

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Marinate the chicken

1.2 kg chicken
1 tbsp turmeric
1 tbsp curry powder
4 cloves garlic
3 cilantro root
1 tsp salt
1/2 tsp white pepper
60 ml yogurt

✅ C'est prêt quand : the chicken is evenly coated and golden-orange from the turmeric

⏱1:00:00

Brown the chicken

2 tbsp vegetable oil
1.2 kg marinated chicken (from step 1)

✅ C'est prêt quand : the chicken pieces are golden-brown but still raw inside

⏱8:00

Build the spiced rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer with chicken on top

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest, covered

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the dipping sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fluff and serve

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History & Culture

The Story Behind the Dish

📍 Southern Thailand and the Thai-Muslim communities of Bangkok📅 Brought by Muslim traders and settlers centuries ago🍛 TH

Khao Mok Gai traces back to the Muslim communities of Thailand, descendants of Persian, Indian and Malay traders who settled along trade routes and in the south of the country. They brought biryani-style rice cooking with them, and over generations it adapted to local Thai ingredients and tastes, swapping heavier spice blends for a lighter touch of turmeric and curry powder, and pairing the rice with a distinctly Thai sweet-sour-spicy dipping sauce.

Today it is a beloved dish far beyond Muslim neighbourhoods, sold at food stalls and small family restaurants across Bangkok and the south, usually alongside a bowl of clear broth and the cucumber relish that cuts through the richness of the rice.

⭐ Why It's Famous

It is the clearest example of how Thai-Muslim cooking enriched the national cuisine, turning South Asian biryani into something unmistakably Thai with turmeric, fish sauce undertones and that sharp little dipping sauce.