Thai Chicken Biryani with Green Sauce (Khao Mok Gai)

By Sho @ Hungry for Thai on Dec 15th 2025

Growing up with Thai flavors all around me, Khao Mok Gai has always felt like one of those dishes that instantly wraps you in comfort.

The aromatic spices, the fluffy golden rice, and the perfectly tender chicken all come together in a way that’s both cozy and irresistible.

When I made this version at home, I couldn’t get over how the spices perfume the entire kitchen — it’s the kind of smell that makes everyone ask, “What are you cooking?”

And honestly, the green sauce is a must. It cuts through the richness with just the right balance of sweet, tangy, and spicy.

What You'll Need

For the Chicken & Rice

• Jasmine Rice or Basmati Rice– The base of the biryani, soaking up all the aromatic spices.
• Water – Helps steam the rice to fluffy perfection.
• Chicken Drumsticks – Juicy and tender, perfect for absorbing the flavorful marinade.
• Fresh Ginger – Adds warmth and a fresh, zesty aroma to the marinade.
• Garlic – Brings deep savory flavor and richness.
• Shallots – Adds sweetness and enhances the overall fragrance.
• Ground Cumin – Gives earthy, slightly nutty undertones.
• Ground Coriander – Adds citrusy, warm flavor to the spice mix.
• Ground Turmeric – Provides color and a mild, peppery aroma.
• Ground Cloves – Adds a sweet, warm, slightly spicy aroma.
• Ground Cinnamon – Brings a hint of sweetness and depth.
• Ground Cardamom – Adds a fragrant, floral note to the rice.
• Salt – Enhances every layer of flavor.
• Milk – Adds creaminess and richness to the marinade.
• Ghee or Unsalted Butter – Gives the dish its signature buttery aroma.
• Bay Leaves – Infuse the rice with subtle herbal fragrance.
• Cardamom Pods – Add extra aroma while the rice cooks (optional but great).
• Crispy Fried Shallots – Add texture and a sweet crunch to the finished dish.
• Oil (for frying) – Helps crisp up the shallots until golden.
• Cucumbers & Cilantro – Refreshing toppings to balance the rich biryani.

For the Green Sauce (Nam Jim Khao Mok Gai)

• Fresh Mint Leaves – Add a bright, cooling freshness.
• Cilantro – Brings mild onion flavor and freshness.
• Bird’s Eye Chilies – Add heat and spice to the sauce.
• Garlic – Gives sharp, savory depth.
• Syrup or honey – Balances the spice and acidity for a sweet-tangy finish.
• White Vinegar – Adds tanginess and helps brighten the sauce.
• Salt – Brings all the flavors together.

Why You’ll Love This Thai Chicken Biryani with Green Sauce Recipe 🩷

• Juicy, tender chicken that’s marinated in aromatic Thai spices
• Fluffy jasmine rice cooked right together with the chicken for extra flavor
• That zesty green dipping sauce is a total game-changer!
• Easy to make — Instant Pot or rice cooker friendly

How to Make Thai Chicken Biryani (Quick Version)

1️⃣ Marinate the Chicken

Blend/pound ginger, shallots, garlic, and salt into a paste.
Mix in the spices, ghee, and milk. Coat chicken well and marinate for at least 2 hours (overnight is best).

2️⃣ Fry the Shallots

Fry sliced shallots in oil until golden. Drain and set aside. Keep 1/4 cup for cooking.

3️⃣ Cook the Rice + Chicken

Add rinsed jasmine rice to your rice cooker or Instant Pot. Add marinated chicken, salt, bay leaves, cardamom, 1/4 cup fried shallots, and water.

• Instant Pot: 6 minutes + natural release 10 minutes
• Regular Pan/Pot: Around 30-40 mins or until rice and chicken cooked. (Follow the instruction on recipe card)
• Rice cooker: Use regular white rice setting Remove chicken, fluff rice, and steam covered for 10 minutes.

4️⃣ Make the Green Sauce Blend with mint, green onion, chilies, garlic, syrup, vinegar, and salt until smooth. Chill.

5️⃣ Serve Plate the rice, add a chicken drumstick, top with crispy shallots and cilantro, and serve with cucumbers + green sauce. Enjoy!

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Fresh spring rolls or Thai cucumber salad

🥩 Main Course Pairing: Grilled satay

🍛 Side Dish: Crispy fried shallots or papaya salad

🍰 Dessert: Thai coconut custard or mango sticky rice

I’ve tried a lot of biryani-style dishes over the years, but this Thai Chicken Biryani truly hits different.

Cooking the chicken right along with the rice lets all those flavors soak in beautifully, and it makes the whole process surprisingly simple.

The first time I made it, I caught myself sneaking spoonfuls of rice straight from the pot — the seasoning was just too good!

Whether you’re meal prepping or serving it for a family dinner, this recipe always feels special.

Give it a try and let me know how it turns out for you!