Khao Mok Gai

Pailin Chongchitnant’s selected khao mok gai brings spiced chicken and jasmine rice together in one pot. Her Thai biryani preparation uses an own toasted spice blend, freshly fried shallots and a green herb dipping sauce.

Whole cumin is toasted first, followed by the remaining whole spices. They are ground with turmeric powder and nutmeg, then mixed into a pounded paste of selected cilantro roots, garlic, shallots and ginger; plain yogurt completes the chicken marinade.

Thin shallot slices are salted, dried and fried until deeply golden. Their saved canola oil browns the marinated chicken, while the scraped-off marinade is reserved and then cooked through the rice in the same pan.

Saffron-infused chicken stock, a handful of the fried shallots and the seared chicken join the rice pot. Once the chicken is cooked, it is lifted out while the rice is fluffed and given more time to absorb the remaining moisture.

The plated chicken and rice receive more of the same fried shallots, with cucumber and tomato slices alongside. A separately blended sauce of cilantro, mint, ginger, garlic, chilies, vinegar, sugar and salt adds a bright herbal contrast.