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Thai Muslim Biryani
  • Thai Muslim Biryani
  • Thai Muslim Biryani
Thai Muslim Biryani

Thai Muslim Biryani

The Thai-Muslim version of a biryani ‘khao mok gai’ translates as ‘rice bury chicken’ because the chicken is buried in the rice whilst they cook together in fragrant coconut milk.

Topped with crispy fried shallots this is a popular dish sold on the side streets of Bangkok.
More Info

Book: Curry Legend World Tour

Page number: 94

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 1 hour 5 mins

Origin: Thailand
Shopping List

  • 4 large chicken thighs - slashed through to the bone in a couple of places (skin removed if you prefer)
  • 150g shallots or 1 medium red onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 lemongrass stalks - bashed with a rolling pin then cut into 3cm lengths
  • 1 lime
  • 200ml full fat coconut milk
  • 300g Thai jasmine or standard long grain rice
  • 100ml oil (sunflower or vegetable oil is best)
Blends Needed

HALDI BLEND: 3 tsp

JEERA BLEND: tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: ½ tsp
Goes Great With
Also Works a Treat With

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