Thai Chicken Biryani with Green Sauce (Khao Mok Gai)

Prep time: 2 hours 0 minute

Cook time: 40 minutes

Serves: 5

Thai Chicken Biryani with Green Sauce (Khao Mok Gai)

Perfectly marinated chicken nestled over fragrant, spice-infused jasmine rice. This Thai-style biryani is comforting, rich, and surprisingly easy to make at home — especially using the Instant Pot!

Ingredients

  • For the Chicken & Rice
  • For the Green Sauce (Nam Jim Khao Mok Gai)

Steps

  • How to Make Thai Chicken Biryani:

    1. Pound ginger, shallots, garlic, and 1/2 tbsp salt into a paste using a mortar & pestle or blender. Add all the ground spices, ghee, and milk — stir until well combined.

      A mortar with three bowl of shallots, garlic and ginger.A hand is holding a plate of spices above a mixing bowl with minced herbs.A hand is holding a bowl of melted butter above a mixing bowl with spices.A hand is holding a bowl of milk above a mixing bowl with spices.A mixing bowl with spices and spatula.

    2. Coat the chicken evenly in the marinade.

      A hand is holding a bowl of chicken drumsticks above a mixing bowl with yellow sauce.Chicken drumsticks marinated with yellow sauce in a mixing bowl.

    3. Cover and refrigerate at least 2 hours or overnight for best flavor.

      A mixing bowl with a cover.

    4. Heat oil in a pan over medium heat. Add sliced shallots and fry until golden. Remove and drain on a wire rack or paper towel. (Keep 2 tbsp for cooking.)

      A hand is holding a bowl of frying oil above a sauce pan.A hand is holding a bowl of sliced shallots above a sauce pan.Cooked fried shallots in a small pan.

    5. If using a pan/pot, heat it over medium heat and add about 2 tablespoons of the oil left from frying the shallots. Once hot, add the marinated chicken and stir-fry. When the chicken skin starts to tighten and the meat is partially cooked, remove the chicken, leaving the marinade and spices in the pot.

      Marinated chickens in a mixing bowl is above a hot pan. Marinated chickens is in a pan. Cooked chicken in a bowl is next to a pan with yellow sauce.

    6. Add the washed rice to the pot and mix it with the remaining spices. Add the bay leaves and green cardamom pods, stirring to combine. Pour in water and mix gently. Cover the pot and cook over low heat. When the water starts to absorb and the rice begins to cook, gently flip the rice from the bottom to the top, being careful not to stir too vigorously, as this can break the grains.

      A rinsed rice is above a pan with yellow sauce.A hand is holding a small plate with bay leaves and Cardamom Pods above a pot with uncooked rice with yellow sauce.A hand is holding a small bowl of salt above a pot with uncooked rice with herbs and yellow sauce.Poring water into a pot with rice and herbs.A pot with yellow liquid and rice.A hand is holding a bowl of cooked chicken above a pot with rice.

    7. Place the chicken on top of the rice, cover again, and cook over low heat until both the rice and chicken are fully cooked. You can check occasionally by lifting the lid.

      Cooked chicken drumsticks with yellow rice.

  • Make the Green Sauce:

    1. In a jar, mix mint, cilantro, chilies, garlic, salt, syrup or honey and vinegar. Blend them until smooth — chill before serving.

      A plate of garlic and bird's eye chilis above a mixing jar surrounded with mint, cilantro, vinegar and honey.A hand is holding a small bowl of salt is above a mixing jar surrounded with mint, cilantro, vinegar and honey.A hand is holding a bowl of mint is above a mixing jar surrounded with cilantro, vinegar and honey.A hand is holding a bowl of cilantro is above a mixing jar surrounded with vinegar and honey.A hand is holding a bowl of honey is above a mixing jar next to a bowl of vinegar.A hand is holding a bowl of vinegar is above a mixing jar.A blender is in a jar of green sauce.A small bowl of green sauce.

  • Serving:

    1. Scoop rice onto plates, top with a chicken drumstick, sprinkle with crispy shallots & cilantro, and serve with cucumbers and plenty of green sauce. Enjoy!

      Serving Thai Chicken Biryani with Green Sauce

Recipe Notes

Tips

Khao Mok Gai is one of those dishes that feels perfect for get-togethers, potlucks, or holiday meals—it’s hearty, aromatic, and always a crowd-pleaser.

The golden, spice-infused rice paired with tender, marinated chicken makes your whole kitchen smell incredible, and your guests will be so pleased with how special and comforting it tastes.

It’s the kind of meal that feels festive without being complicated.

If you give it a try, let me know what you think!