Khao Mok Gai (Thai Chicken Biryani with Yellow Spices)
Fragrant yellow rice cooked with marinated chicken thighs, a Thai Muslim classic served with cucumber and lime.
Made with Thai yellow curry paste and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £3.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made Thai yellow curry paste (see the base recipe) with the yoghurt and half the salt. Coat the chicken thighs and marinate in the fridge for at least 30 minutes, or up to 12 hours.
30 min - 2
Heat the oil in a large lidded pot. Fry the onion for 8 to 10 minutes until deep golden brown. Remove half and keep for topping.
10 min - 3
Add the cinnamon, cardamom and turmeric to the pot, then the chicken with all its marinade. Brown for 5 minutes, stirring.
5 min - 4
Add the rinsed rice and stir to coat. Pour in your ready made chicken stock (see the base recipe) and the rest of the salt, and bring to a boil.
- 5
Cover tightly, turn the heat to the lowest setting and cook for 20 minutes. Do not lift the lid.
20 min - 6
Turn off the heat and leave covered for 10 minutes. The rice should be tender and the chicken cooked through with juices running clear.
10 min - 7
Fluff the rice, top with the reserved onions and coriander, and serve with cucumber and lime wedges.
Tips
- Rinsing the rice keeps the grains separate instead of sticky.
- A heavy pot with a tight lid is key. If your lid is loose, cover with foil first.
- If you are not eating it all, cool the rice quickly within 1 hour and refrigerate. Reheat rice only once.
Storing and freezing
Cool within 1 hour, keep in the fridge for up to 1 day and reheat once until steaming hot all the way through. Rice must be cooled quickly and not left at room temperature.
Questions
Is Khao Mok Gai the same as Indian biryani?
It is Thai Muslim cooking and was clearly influenced by biryani, but it is milder, uses fewer whole spices and is eaten with a sweet and sour dipping sauce.
Can I use chicken breast?
Yes, but cook it separately and add it on top at the end, as breast dries out in the pot. Thighs are far better here.
Can I make it dairy free?
Yes, swap the yoghurt for coconut yoghurt and call it dairy free.
More made with thai yellow curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.