Thai-Muslim Biryani with Mint Nam Prik

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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25 minutes

50 minutes


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WHOLE SPICES: Lemongrass stalks, kaffir lime leaves
GROUND SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, fennel, star anise, galangal, lemongrass, kaffir lime
NAM PRIK SPICES: Mint, coriander, green chilli, garlic

  • 4 large chicken thighs
  • 150g shallots or 1 medium red onion
  • 2 cloves of garlic
  • Fresh ginger
  • 10g bunch of coriander
  • Sliced cucumber to serve
  • 1 lime
  • 2 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tsp sugar
  • 200ml full fat coconut milk
  • 300g Thai jasmine or standard long grain rice (not easy cook)
  • 130ml oil (sunflower or vegetable oil is best)
  • Large lidded pan
  • Mixing bowl
  • Blender

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