Khao Mok Gai (Thai Chicken Biryani-Style Rice)
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Ingredients
- 4 chicken thighs, bone-in skin-on
- 300 g jasmine rice
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 onion, sliced
- 3 garlic cloves
- 1 cinnamon stick
- 500 ml chicken stock
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 28.3 g
- Carbohydrate
- 63.7 g
- of which sugars
- 2.7 g
- Fat
- 17.5 g
- of which saturates
- 4.8 g
- Fibre
- 3.1 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat a little oil in a large pan and fry the onion and garlic for 4 minutes until softened.
- 3
Add the curry powder, turmeric and cinnamon stick and fry for 1 minute until fragrant.
- 4
Add the chicken thighs and brown for 5 minutes on each side.
- 5
Rinse the rice and add to the pan with the chicken stock, then bring to the boil.
- 6
Cover, lower the heat and cook for 20 minutes until the rice is tender and the chicken is cooked through with no pink remaining.
- 7
Scatter with fresh coriander before serving.
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