Thai Style Chicken Biryani Recipe/ Khow Mok Kai/ ข้าวหมกไก่ (step by step photos)

Ingredients A (Dry Ingredients) 

• 2 teaspoons curry powder 
• 1 teaspoon ground turmeric 
• 1 teaspoon ground coriander 
• 1/2 teaspoon ground cumin 
• 1 teaspoon salt 
• 1 tablespoon white sugar 
• 1 teaspoon ground cinnamon 
• 2 bay leaves 

• 1/4 cup evaporated creamer 
• 8 skin-on chicken thighs, rinsed 

Ingredients B

• 3 cups rice (rice measuring cup) 
• 2 1/2 cups water
• 4 large shallots, thinly sliced 
• 2 tablespoon salted butter 
• 1/4 cup vegetable oil 

Ingredients C (Sauces) 

• 2 stalks green onions, coarsely chopped 
• 3 stalks coriander, coarsely chopped 
• 1/4 cup old ginger, coarsely chopped 
• 1 green chili, coarsely chopped 
• 1/3 cup white sugar 
• 1 teaspoon salt 
• 1/4 cup vinegar 
• 1 tablespoon water

Directions 

1. In a small bowl, mix together ingredients A and divide into 

    two equal portions. Set aside. 

2. Use a fork to perforate chicken in a few places. In a mixing 
    bowl, add in chicken then mix in one portion of the ingredients 
    A (dry ingredients). Add in evaporated creamer. Combine well. 
    Pour chicken and dressing in the large resealable bag and turn
    chicken to coat thoroughly. Seal and marinate in the fridge for 
    at least 1 hour or overnight. 

3. Cut shallot into two equal portions. Take one part of the 
    onion and deep fried in the hot oil until golden brown and 
    crunchy. Drain on a plate over paper towel to take out the 
    excess oil. Set aside. 

4. In a wok over medium heat. Add in butter and 1 tablespoon 
    oil (from deep fried onion). Fry until butter are melted. Add in 
    the remaining onion and stir-fry until slightly softened, about 4 
    minutes. Add in chicken. Fry each piece until brown on one 
    side, then turn over to cook the other side. Remove from the
    wok. Set aside. 

 

5. With the same wok, mix in the remaining ingredients A 
    (dry ingredients). Stir fry until fragrant. Add in rice and stir until 
    just combined. Turn the heat off. 

6. Move the rice into rice cooker. Pour in water. Add in chicken 
    and cook as usual. 

For Sauces 

1. In a saucepan over medium heat. Mix in water, sugar and salt.
    Stirring constantly until sugar and salt dissolved. Remove from
    heat and add in vinegar. Stir until just combined. Taste-test 
    the sauce and adjust it to your taste. Set aside. 

2. In food processor, add in green onion, old ginger, coriander 
    and chili. Process until smooth. Transfer all into wet
    ingredients and mix well. 



To Serve
Turn the rice and chicken onto serving plate, top with fried onions
and serve with fresh cucumber,acar (spicy pickle vegetables) and sauce. 

Recipe adapted from: http://www.ucancookthai.com/print-thai/th-recipes/th-one-plate/content-th-spicy-chicken-in-rice.htm