Thai Style Chicken Biryani (Khao Mok Gai)

Difficulty:
1/5

Ease of preparation rating: Easy.

Yield: 4 servings.

 

Ingredients 

½ cup (120ml) plain yogurt

1 teaspoon (5ml) turmeric powder

2 tablespoons (30ml) curry powder

1 tablespoon (15ml) salt

4 chicken thighs, with skin and bones

3 tablespoons (45ml) vegetable oil

2 shallots, chopped

2 garlic cloves, chopped

1 tablespoon (15ml) ginger, chopped

1 ½ cups (360ml) jasmine rice, raw

3 green cardamom pods, whole

1 bay leaf

1 cinnamon stick

2 ½ cups (600ml) chicken stock

 

Method

In a mixing bowl, add yogurt, turmeric, curry powder, salt and chicken.

Mix together until the marinade is a bright yellow color and the chicken is completely coated.

In a Dutch oven, heat oil over medium-high heat.

Add shallots, garlic and ginger and cook for 2-3 minutes.

Add chicken and excess marinade to the Dutch oven, and cook for 5-6 minutes.

Add stock and bring to a simmer.

Add rice, cinnamon stick, bay leaf and cardamom and stir well.

Bring to a simmer once again, cover and reduce heat to medium low.

Cook for 20-25 minutes, or until rice is tender and has absorbed all the liquid.

Remove from heat and let rest for 5-6 minutes.

Serve equal amounts of chicken and rice in individual bowls.