Khao Mok Gai: Thai Chicken Biryani with Herb Sauce

Why You’ll Love This Recipe

• Aromatic turmeric–cardamom rice and tender bone-in chicken cook together in one pot.
• Crispy fried shallots add addictive crunch and sweetness.
• Bright, tangy green herb sauce cuts through richness for perfect balance.
• Approachable technique with detailed timings for consistent results.

Grocery List

• Produce: Onion, shallots, garlic, ginger, cilantro, mint, scallions, green chilies (Thai or jalapeño), limes, cucumber
• Dairy: Plain yogurt (whole milk preferred)
• Pantry: Bone-in chicken thighs/drumsticks, jasmine rice, chicken stock, coconut milk, neutral oil, ghee (optional), fish sauce, rice vinegar, sugar, kosher salt, turmeric, ground cumin, ground coriander, whole cinnamon stick, green cardamom pods, whole cloves, bay leaf, star anise (optional)

Full Ingredients

Chicken & Marinade

• 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs and drumsticks (4–6 pieces)
• 1/2 cup (120 g) plain whole-milk yogurt
• 4 garlic cloves, finely grated
• 1 tbsp finely grated fresh ginger
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground white or black pepper
• 1 1/2 tsp kosher salt
• 1 tsp brown sugar (or palm sugar)
• 1 tbsp fresh lime juice
• Optional: 1/4 tsp ground cardamom (or seeds from 4 green pods, crushed)

Rice & Aromatics

• 2 cups (400 g) jasmine rice, rinsed until mostly clear and soaked 20 minutes
• 2 tbsp reserved shallot oil (or neutral oil), plus 1 tbsp ghee (optional)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 1/2 tsp ground turmeric
• 1 cinnamon stick
• 6 green cardamom pods, lightly crushed
• 4 whole cloves
• 1 bay leaf
• 1 star anise (optional)
• 2 cups (480 ml) low-sodium chicken stock
• 1/2 cup (120 ml) coconut milk
• 1 tsp kosher salt (adjust to taste)

Crispy Fried Shallots

• 2 cups thinly sliced shallots (6–8 medium)
• 1 cup (240 ml) neutral oil (plus more to top up as needed)
• Pinch of fine salt

Green Herb Sauce

• 1 cup packed cilantro leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 2 scallions, chopped
• 1–2 Thai green chilies (or 1 small jalapeño), seeded for mild
• 2 small garlic cloves
• 1-inch piece fresh ginger (about 1 tbsp), chopped
• 3 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp fish sauce (use soy sauce for pescatarian-friendly)
• 2 tsp granulated sugar (or palm sugar)
• 2–3 tbsp water, to thin
• Pinch of fine salt

To Serve

• 1 large cucumber, thinly sliced
• Fried shallots (from above) or 1 cup store-bought crispy shallots
• Fresh cilantro and mint sprigs
• Lime wedges (optional)
• Optional: 1/3 cup toasted cashews or almonds

Step-by-Step Instructions

Step 1: Rinse and Soak the Rice

Place the jasmine rice in a large bowl and rinse under cold water, swishing with your fingers, until the water runs mostly clear (3–4 changes). Cover with fresh water and soak for 20 minutes. Drain very well in a sieve just before cooking so the grains stay fluffy.

Step 2: Marinate the Chicken

In a bowl, mix yogurt, garlic, ginger, turmeric, cumin, coriander, pepper, kosher salt, brown sugar, lime juice, and optional ground cardamom. Add the chicken and coat thoroughly. Marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator. Before cooking, scrape off excess marinade so the chicken browns well.

Step 3: Make the Fried Shallots and Shallot Oil

Heat neutral oil in a medium saucepan to 300°F (150°C). Add sliced shallots and fry, stirring occasionally, until lightly golden and crisp, 12–15 minutes. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt. Reserve 3 tbsp of the fragrant shallot oil for cooking the rice; save the rest for drizzling. The shallots will darken slightly as they cool, so pull them just shy of deep golden.

Step 4: Brown the Chicken

Heat a 5–6 qt Dutch oven over medium-high. Add 1 tbsp neutral oil or shallot oil and 1 tbsp ghee (optional). Working in batches if needed, brown the marinated chicken 3–4 minutes per side until well colored. Transfer to a plate. Pour off excess fat, leaving about 2 tbsp in the pot.

Step 5: Build the Rice Base and Steam

Add 2 tbsp reserved shallot oil to the pot if needed. Sauté the sliced onion over medium heat until translucent and sweet, 5–6 minutes. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and optional star anise; toast 30 seconds until fragrant. Stir in the drained rice and 1/2 tsp turmeric; cook 2 minutes, coating each grain in the aromatic fat.

Pour in 2 cups chicken stock and 1/2 cup coconut milk. Stir in 1 tsp kosher salt and bring to a gentle simmer. Nestle the browned chicken into the rice in a single layer (skin side up if present), along with any juices. Cover tightly (lay a sheet of foil under the lid for a tighter seal) and reduce heat to low. Cook for 25 minutes without lifting the lid. Remove from heat and rest, covered, for 10 minutes. The chicken should be 175°F (79°C) at the thickest part, and the rice tender and fluffy.

Step 6: Blend the Green Herb Sauce

While the pot steams, blend cilantro, mint, scallions, chilies, garlic, ginger, lime juice, rice vinegar, fish sauce, sugar, and 2 tbsp water until smooth and pourable, 20–30 seconds. Add more water by the teaspoon as needed. Taste and adjust lime, fish sauce, and sugar to balance bright, salty, and sweet.

Step 7: Fluff, Garnish, and Serve

Uncover the pot, remove the whole spices, and gently fluff the rice around the chicken. Transfer to a warm platter or serve straight from the pot. Shower generously with crispy fried shallots. Garnish with cilantro and mint. Serve with cucumber slices, lime wedges, the green herb sauce, and optional toasted cashews. Drizzle a little reserved shallot oil over the rice for extra aroma.

Pro Tips

• Use a tight-fitting lid (or foil under the lid) to trap steam; this keeps the rice fluffy and the chicken juicy.
• Rinse and soak the rice—this is key to long, separate grains that don’t clump.
• Scrape excess marinade off the chicken before browning to avoid steaming and to develop flavorful browning.
• Pull fried shallots when pale-golden; they darken as they cool. Strain and cool the oil for a fragrant finishing drizzle.
• Salt gently in the pot; the fish sauce in the green herb sauce adds a salty pop at the table.

Variations

• Oven Finish: After adding liquids and nesting chicken, bring to a simmer, cover, and bake at 350°F (175°C) for 25 minutes; rest 10 minutes.
• No-Dairy Marinade: Swap yogurt for 1/3 cup coconut milk plus 1 tbsp lime juice; keep other spices the same.
• Rice Swap: Use basmati rice; soak 30 minutes and use the same 2.5 cups total liquid.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Fry shallots up to 1 week ahead; store airtight at room temperature and refrigerate the shallot oil up to 2 weeks. The green herb sauce keeps 3 days in the fridge; press plastic wrap directly on the surface to minimize discoloration. Leftover chicken and rice keep 3 days refrigerated; reheat gently with a splash of water, covered, in the microwave or on the stovetop. Store crispy shallots separately and add just before serving. Cucumbers are best sliced fresh.

Nutrition (per serving)

Approximate: 720 kcal; 36 g protein; 72 g carbohydrates; 28 g fat; 8 g saturated fat; 980 mg sodium; 3 g fiber; 6 g sugar. Values will vary based on exact cuts of chicken and how much oil is retained.