Mom's Khao Mok Kai (some Call It Biryani)


Some might recognize many of the ingredients in this dish as a biryani. I just know it as a dish my mom would bake a pan of on Sunday and we would be eating it for days. I made this stove-top, but I believe it can be baked as well. The chicken and rice (in Thai, rice is khao and chicken is kai) are moist and the fragrance of the spices fills the house with a warm and inviting aroma. The super simple method is to use yellow curry powder and skip all the spice blending, but what's the fun in that?

What you will need

1 tablespoon green cardamom (toasted, pods removed)

1 tablespoon black cardamom (toasted, pods removed)

1 teaspoon coriander seed (toasted)

1 teaspoon cumin seed (toasted)

1 teaspoon fennel seed (toasted)

2 tablespoons fresh turmeric (1 T if dried)

2 tablespoons fresh ginger

4 garlic cloves

1 tablespoon salt

1/2 tablespoon black pepper

1/2 teaspoon nutmeg (optional)

1/4 teaspoon saffron

1/4 teaspoon ground cayenne pepper

1 pound chicken

1 cup yogurt

2 tablespoons ghee

1/2 onion (sliced thinly)

2 cinnamon sticks

2 bay leaves

3-5 cloves

2 cups basmati rice


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