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. The dish is flavoured with fragrant Thai herbs including lemongrass, kaffir lime leaves, galangal and Indian influenced curry powder. It’s served topped with crispy fried shallots with a tangy mint nam prik on the side.
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