In khao mok gai, spiced chicken and fragrant rice cook together in one pan. The tender, golden rice absorbs the cooking juices; fried shallots and cucumber with vinegar make every bite fresher.
Khao mok gai is a Thai rice dish most closely associated with Thailand’s Muslim community and southern Thailand. The name refers to chicken cooked together with rice. There are several versions: one is more boldly spiced, another milder, and the choice of rice and sauce also varies. In this version, cumin, coriander, cinnamon and cardamom bring warm, fragrant spices; yogurt tenderizes the chicken marinade, and garlic adds savory depth. Turmeric gives the rice a yellow color without overpowering the other aromas.
Long-grain rice, such as basmati, stays relatively separate after cooking and absorbs the broth well. Rinse the rice first until the water is almost clear, then soak it: this helps it cook more evenly. Sear the marinated chicken first to brown the edges and build more flavor in the pan. Once you add the rice, turn the heat low and make sure the lid fits tightly. There’s no need to stir much; doing so can break the grains and let steam escape. A heavy pan helps distribute the heat evenly.
The ratio of rice to liquid is important. Soaked rice needs less extra liquid than unsoaked rice, and the type of pan also makes a difference. Keep the lid on while the rice cooks, and let it stand for a little while afterward. This resting time allows the liquid to distribute and makes the grains firmer. If the rice is still hard but the pan looks dry, add a small splash of hot water and continue cooking, covered. When cooking bone-in chicken, always check that the meat is fully cooked; a meat thermometer should read at least 74 °C.
The fresh cucumber relish is more than a garnish: vinegar and a little sugar cut through the rich chicken and spiced rice. Cook the shallots gently in oil until golden brown; take them out of the pan in time, as they’ll continue to color a little after you remove them from the oil. Use mild white vinegar if you don’t have rice vinegar. No fresh red chili? Leave it out or serve it on the side so everyone can choose their own level of heat.
Serve the chicken on the rice with the relish and fried shallots on top. Cilantro leaves add a fresh, herby note, but are optional. Add extra cucumber or a simple green salad for a complete meal. Cool leftovers quickly, store them covered in the refrigerator, and reheat thoroughly within two days; add a spoonful of water when reheating if needed to keep the rice from drying out.
Stir together the yogurt, garlic, ground coriander, cumin, turmeric, cinnamon, cardamom and salt. Mix in the chicken and marinate in the refrigerator for at least 30 minutes.
Meanwhile, rinse the rice a few times until the water is almost clear. Soak in cold water for 20 minutes, then drain well.
For the relish, mix the cucumber with the rice vinegar, sugar and chili. Set aside.
Heat the oil in a large pan with a tight-fitting lid. Fry the shallots over medium heat until golden brown. Scoop them out of the pan and drain on paper towels.
Brown the chicken all over in the same pan, in batches if needed. Transfer the chicken to a plate. Add the rice to the pan and stir briefly to coat it in the oil and spices left behind.
Pour in the broth and scrape up any browned bits. Place the chicken on top of the rice and add the marinade from the bowl as well. Bring to a boil, cover the pan and turn the heat to low.
Simmer gently for 20–25 minutes without lifting the lid. Check that the rice is cooked and the chicken is fully cooked; preferably use a thermometer and make sure it reads at least 74 °C in the thickest part. If the rice is still firm and the pan is dry, add a small splash of hot water and continue cooking, covered.
Take the pan off the heat and let it rest, covered, for 10 minutes. Divide the rice and chicken among plates and finish with the fried shallots, cucumber relish and cilantro leaves.
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