HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Thank you Nong Pai so much for educating foreigners about the ginger in Thai food. I'm so sick of the sentence 'add a little bit of Thai, I'll grate some ginger in it' by most of the famous farang chefs. I rolled my eyes very hard every time I heard that. We rarely use ginger in Thai food unless it's Chinese influenced. And thanks for the kao mok gai recipe. You always made it look easy and yummy.
Add here about peanuts. i've seen more than once by foreigners. (Mostly Westerners i doubt how the Thai restos out there be like) said that if anybody in Thailand allergy to peanuts he/she would starve to death for sure. I'm Thai myself and I hardly had any dish with peanuts. Just once or twice meals per month. Don't know where they get that idea.
I made this last night with basmati rice and only drumsticks because I used my small ricecooker. I don't have a wok or gas stove. With my electric stove and regular pan this turned out to be one of the most delicous meals I have ever tasted and made! I also made the dipping sauce which bought out a new dimension to the cucumbers and tomatoes (I'm in love with this sauce). The crispy shallots too! Mahalo nui loa Pai for sharing and teaching another ono-broke-da-mouth recipe!
OMG I had these in Bangkok last February, SUPER DELICIOUS! I'm all so familiar with rice dishes including biryanis because I am from Kuala Lumpur. But Kao Mok Gai deserves an honourable mention among all the top biryanis of the world!
As an Indian gotta say, this biryani is actually very close and authentic to our version. Instead of your mint sauce, we typically pair it with a yogurt and cucumber sauce called raita which also has a cooling effect.
Finally, this is what I've been waiting for. Thanks a lot Pailin. By far, you're the best culinary UA-camr ever. I really appreciate your work. Thanks again
Made this today for the first time. Never had Thai Briyani before, but Indian Singapore Briyani, so I was curious. It took many many hours of work in the kitchen, but it was sooooo worth it! My Dutch husband loved it! And so did I 😍 The sauce is soooooooooo yummy and goes well with the chicken. Thank you so much for the recipe and clear instructions 🌷🌷🌷 a fan from the Netherlands
I made this last night and loved it! I used pork because that's all I had and it still came out great!! Can't wait to try again with chicken. Husband was very impressed 😁
I am Indian and I really loved the way you prepared. . To us its a every other week's dish and I was curious how you could make one ..you nailed it.. Have been following you for a while and now I cant stop but its really hard for me to find those typical ingredients you use in Thai food and recipes but am just changing it to Indian version 😟😑😒 thanks a lot... 😍 love for India!!
i remember loving and eating this for 3 straight days when I was in bangkok because the thai style briyani is more light compared to the ones in Singapore or Malaysia
Hi Pai! Today I made biryani chicken following your instruction. It turned out so delicious. I think it was even better than the one I ate in a Pakistan restaurant. I will make it again tomorrow. 😀Thank you very much!
woah someone's been on an uploading spree I think, not complaining that just means more food for me to try, and off to the grocery store I go once I'm done watching this! Lol.
My mother made the Kao Mok Gai following your recipe and it tastes authentically so good and super super delicious that I cannot stop having it for second round😍😍😍
Kudos to you Pailin that I have learned a lot from your videos but Biryani isn't something that can be a Fusion. Biryani wont remain Biryani if you try to make it a fusion food. I have a restaurant in Michigan where I spend 3 hours to make a big pot of fresh Biryani everyday that only can serve 20 people. There are 33 spices that go into biryani if you are not an economic kitchen and if you are a chef that wants to put an orchestra of spices! No other dish in the world has the flavor and richness of melodies that an authentic Biryani has.
I agree with the biryani special effect and used to indian / pakistani differents ones. but what you missed in this recipe is that it’s not a fusion in the modern definition, it’s a classic south thailand halal muslim specialty. it’s a kind of sub thai category. Not many in Bangkok but if you find one give it a try. It’s a fantastic dish to discovrer.
In the southern part of Thailand, we only have different kind of dipping sauce, it's red without mint and a bit more sweet than this recipe but it's also amazing. If you guys come to Thailand, you should go to the south and taste it in the southern thai style!
Yeah I was wondering about that… but it’s malay influence I think…. I donmt know why but malays especially in Pattani eats so sweet. Too sweet, all the time
@@muayboran6111As a Malaysian, I can agree with this. Malays on the Southern Thailand and East Coast of the Malaysian Peninsular are notorious for their sweet dishes 😂😂
My biggest problem with my biryani is that my rice always came out too soft and gross. I followed your recipe and technique. I toasted my jasmine rice patiently. It came out so delicious! This recipe is a keeper💕
In Mauritius we add fried chicken n fried potato down and the marinade with water and fried onions upto the chicken level and add 50% cooked rice on top. cook for 20 30 mins. do try it... yummy
Excellent, excellent channel. I stayed in various parts of Thailand in early 2002 for two months, and Thai cooking is now my favorite. You're a great hostess!
Looks delish! I live in an Arab household and we make Biryani the Indian way but we do add some of our own Middle-eastern touches to it and tbh we make this so often (I’m talking 2-4 a week) it kinda got boring and I can’t wait to make this in a different sort of way!
Hi Pai! I love you cooking! I just actually made your butter chicken and it was wonderful! I made lots of recipes from your site and it always turns out perfect every time! I just have one question, if I just want to double the rice quantity, do I have to double the spices as well? Thanks!
I tried to make this so many times and every time it would fail, the rice would be hard and the chicken would be hard and undercooked, I always followed her recipe 100% the same way she did it. But it never worked for me and to be honest, now I think i know why. She is is using a Le Creuset dutch oven, that stuff is made from enameled cast iron and is really really good at retaining heat so that's probably why it worked for her and not me cause the stuff she used retains heat very well.
👋🏼 regards from Saudi Arabia 🇸🇦 love ❤️ Thailand 🇹🇭. We have nearly same dish but different way cocking we call it ((Kabsa )) famous in Arab countries 🙏🏽
Hi Pai..I love your rif on biryani..I usually skin the chicken and then marinate before doing the rice..just a thought. .love your instructional videos and now watch Gusto..wonderful
I love this dish. There’s a restaurant in nonthaburi which sells just this and some snacks. And it all gone by 3 pm. It’s the best I had and their soup is TO DIE FOR!
Hi paileen! Please try khao mok from Siam biriyani (at least its translated as such) at nonthaburi next time when you Are in Thailand. And please teach us how they make such yummmy umami soup pao! I am living in Thailand last 9 years and never came across such extra yumm soup as side of khao mok kai.
very yummy!!!I loved the sauce idea...awesome...u r right!it has little Indian cuisine influence....but the dish is special in its own way!surely gonna try this !!!thank you!!
I had something like this at JJ park in Bangkok years ago..it was amazing.. I never knew the name but it was my favorite thing to eat when I lived there.. that dish was super popular at the JJ park swapmeet.. I'm pretty sure this recipe is what I had so many years ago in TH.
This looks so yummy. Just a quick question, if you throw everything into the rice cooker do you still take the chicken out early like with the pot method?
Just a small correction. If you put lemon juice in milk, it won't make yoghurt. That curdled milk is paneer. The Indian cottage cheese. Just separate the curds from the water and dry them off. Easy.
That small red spatula; we have the same one! It's my boyfriend's favourite utensil because he likes my cooking so much he always uses it to scrape his plates for the sauce :P
Hey Pai , Love your channel very much, thank you for sharing your recipes , where did you buy your brass wok? I love your brass wok just like to get one. I'm from Australia
Khun Pai, just checking if the process would be the same if I were to cook this dish with parboiled basmati rice instead of jasmine rice. Hope to have some guidance here. Thanks.
Sawasdee khap Pai, I've been a fan for years now and tried MANY of your recipes :) Can you pleeeeeeeease show us Jungle Curry (Gaeng Pa)? I absolutely love it and I'd really like to see how you make it!
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
to hell with your biryani, you looked SO HOT!!!!😁😂😄
Wowwww being a Pakistani and having biryani as the top foods here i didn’t knew thailand has it own version of it. AMAZING
Happy to see a Thai girl making biryani in thai way... I'm gonna make this thai version of biryani.... love biryani ...love from pakistan
Thank you Nong Pai so much for educating foreigners about the ginger in Thai food. I'm so sick of the sentence 'add a little bit of Thai, I'll grate some ginger in it' by most of the famous farang chefs. I rolled my eyes very hard every time I heard that. We rarely use ginger in Thai food unless it's Chinese influenced. And thanks for the kao mok gai recipe. You always made it look easy and yummy.
forjunkmofo whoa so neat to read comments like these!!! Thanks for dropping truths on us
Add here about peanuts. i've seen more than once by foreigners. (Mostly Westerners i doubt how the Thai restos out there be like) said that if anybody in Thailand allergy to peanuts he/she would starve to death for sure. I'm Thai myself and I hardly had any dish with peanuts. Just once or twice meals per month. Don't know where they get that idea.
I made this last night with basmati rice and only drumsticks because I used my small ricecooker. I don't have a wok or gas stove. With my electric stove and regular pan this turned out to be one of the most delicous meals I have ever tasted and made! I also made the dipping sauce which bought out a new dimension to the cucumbers and tomatoes (I'm in love with this sauce). The crispy shallots too! Mahalo nui loa Pai for sharing and teaching another ono-broke-da-mouth recipe!
I love watching your videos. I am a French chef and I love cooking Thai food.
OMG I had these in Bangkok last February, SUPER DELICIOUS! I'm all so familiar with rice dishes including biryanis because I am from Kuala Lumpur. But Kao Mok Gai deserves an honourable mention among all the top biryanis of the world!
sure. the sugar make it very different from indian style biryiani.
As an Indian gotta say, this biryani is actually very close and authentic to our version. Instead of your mint sauce, we typically pair it with a yogurt and cucumber sauce called raita which also has a cooling effect.
Also the use of sugar makes it very different in taste compared to most (all?) indian / pakistani biryani regional versions
I cannot believe this exists! My absolute favorite things in one dish. ❤️Thank you so much for sharing this!!
Finally, this is what I've been waiting for. Thanks a lot Pailin. By far, you're the best culinary UA-camr ever. I really appreciate your work. Thanks again
Made this today for the first time. Never had Thai Briyani before, but Indian Singapore Briyani, so I was curious. It took many many hours of work in the kitchen, but it was sooooo worth it! My Dutch husband loved it! And so did I 😍 The sauce is soooooooooo yummy and goes well with the chicken. Thank you so much for the recipe and clear instructions 🌷🌷🌷 a fan from the Netherlands
Does the yougurt matter. Can it really make a difference with the flavor?
@@eduardochavacano I used Greek yogurt with 10% fat and that worked fine. I think she said you can use plain yogurt, just not the fat-free ones.
I made this last night and loved it! I used pork because that's all I had and it still came out great!! Can't wait to try again with chicken. Husband was very impressed 😁
I am Indian and I really loved the way you prepared. . To us its a every other week's dish and I was curious how you could make one ..you nailed it.. Have been following you for a while and now I cant stop but its really hard for me to find those typical ingredients you use in Thai food and recipes but am just changing it to Indian version 😟😑😒 thanks a lot... 😍 love for India!!
i remember loving and eating this for 3 straight days when I was in bangkok because the thai style briyani is more light compared to the ones in Singapore or Malaysia
Hi Pai! Today I made biryani chicken following your instruction. It turned out so delicious. I think it was even better than the one I ate in a Pakistan restaurant. I will make it again tomorrow. 😀Thank you very much!
woah someone's been on an uploading spree I think, not complaining that just means more food for me to try, and off to the grocery store I go once I'm done watching this! Lol.
My mother made the Kao Mok Gai following your recipe and it tastes authentically so good and super super delicious that I cannot stop having it for second round😍😍😍
Kudos to you Pailin that I have learned a lot from your videos but Biryani isn't something that can be a Fusion. Biryani wont remain Biryani if you try to make it a fusion food. I have a restaurant in Michigan where I spend 3 hours to make a big pot of fresh Biryani everyday that only can serve 20 people. There are 33 spices that go into biryani if you are not an economic kitchen and if you are a chef that wants to put an orchestra of spices! No other dish in the world has the flavor and richness of melodies that an authentic Biryani has.
I agree with the biryani special effect and used to indian / pakistani differents ones. but what you missed in this recipe is that it’s not a fusion in the modern definition, it’s a classic south thailand halal muslim specialty. it’s a kind of sub thai category. Not many in Bangkok but if you find one give it a try. It’s a fantastic dish to discovrer.
This is done differently from many but I’m so impressed with your recipe, I think I’ll make this and stop buying from the restaurant
In the southern part of Thailand, we only have different kind of dipping sauce, it's red without mint and a bit more sweet than this recipe but it's also amazing. If you guys come to Thailand, you should go to the south and taste it in the southern thai style!
Yeah I was wondering about that… but it’s malay influence I think…. I donmt know why but malays especially in Pattani eats so sweet. Too sweet, all the time
@@muayboran6111As a Malaysian, I can agree with this. Malays on the Southern Thailand and East Coast of the Malaysian Peninsular are notorious for their sweet dishes 😂😂
ทั้งทำอาหารเก่ง แล้วก็พูดภาษอังกฤษเก่งมากๆด้วย ชอบคุณมากเลยค่ะ😊😊
This is my favorit dish in Thailand..i always order 2 portions for myself
i have made this countless times and i just cant believe how easy it is! thanks for sharing this recipe :)
My biggest problem with my biryani is that my rice always came out too soft and gross. I followed your recipe and technique. I toasted my jasmine rice patiently. It came out so delicious! This recipe is a keeper💕
You can parboil the rice in advance too.
This is one of the videos on UA-cam that I've watched so many times, it's so satisfying just to watch. 😍
being indian i love biryani.. always i had indian biryani but i want to taste thai biryani now 😃 i love to try this recipe
In Mauritius we add fried chicken n fried potato down and the marinade with water and fried onions upto the chicken level and add 50% cooked rice on top. cook for 20 30 mins. do try it... yummy
mauritian biryani is the best hmmm..especially the fish biryani
Lux ... Yes. For chicken and fish we fry first but for beef or lamb we boil it first to make it more tender. 😊😊😊
Bengali people in India also add potato in biriyani
THANK YOU VERY MUCH.Wanna try soon
I love all your videos. Thanks for sharing
I love chicken biryani and your minty sauce is inspired! Thanks for sharing Pailin.
Just finished making this. Superb! Thanks, Pai!
I love biryani and ALWAYS make it with jasmine rice and in the way you do. Thanks!
Excellent, excellent channel. I stayed in various parts of Thailand in early 2002 for two months, and Thai cooking is now my favorite. You're a great hostess!
Thank you!
I recently discovered your channel and have enjoyed your videos! I am looking forward to learning more about Thai food.
Tq. Marvellous n easy recipes.
Thanks for the recipe.
I've been waiting for this episode forever! Definitely making this tonight 😊
Excellent recipe!!! 😋😋😋
Sauce (chatni ) is looking delicious. .. I'm gonna make this sauce with my regular Pakistani biryani😍😍😍
i made this for lunch and my family love it. thanks for the recipe 😊
น่าทานทุกเมนูเลยค่ะ 🤤🤤
Thanks for yet another great recipe. Can’t wait to try it. Never had mint combined in my sauce. Curious as to how it would come out.
This is like a very gourmet version of the dish. I don't think Thai people use saffron.
ขอบคุณสำหรับสูตรนะคะ ส่งวีดีโอให้เพื่อนคนญี่ปุ่นทำ เขาบอกว่าชอบมากและอร่อยมากๆค่ะ ^__^
I always love the bits of blooper at the end.
Why so short.
LoserlyCool Agree! I need like a full episode of bloopers xD
lol
Looks delish! I live in an Arab household and we make Biryani the Indian way but we do add some of our own Middle-eastern touches to it and tbh we make this so often (I’m talking 2-4 a week) it kinda got boring and I can’t wait to make this in a different sort of way!
It is a pleasure to watch your cooking videos. Thanks for sharing your version of Biriyani.
Please please do a vegan version of this. Im salivating😋
Hi Pai! I love you cooking! I just actually made your butter chicken and it was wonderful! I made lots of recipes from your site and it always turns out perfect every time! I just have one question, if I just want to double the rice quantity, do I have to double the spices as well? Thanks!
ขอบคุณ คะ ภาษา ชัดมาก ครัวสำคัญ ถ้ามาออก ยูทูป ทำให้ การ สาธิตอาหารน่าชมน่าเชื่อถือคะ ดีมาก
I tried to make this so many times and every time it would fail, the rice would be hard and the chicken would be hard and undercooked, I always followed her recipe 100% the same way she did it. But it never worked for me and to be honest, now I think i know why. She is is using a Le Creuset dutch oven, that stuff is made from enameled cast iron and is really really good at retaining heat so that's probably why it worked for her and not me cause the stuff she used retains heat very well.
I love this dish...my fave Thai dish after Pad Thai, thank you for showing how to make it
👋🏼 regards from Saudi Arabia 🇸🇦 love ❤️ Thailand 🇹🇭. We have nearly same dish but different way cocking we call it ((Kabsa )) famous in Arab countries 🙏🏽
Hi Pai..I love your rif on biryani..I usually skin the chicken and then marinate before doing the rice..just a thought. .love your instructional videos and now watch Gusto..wonderful
I love this dish. There’s a restaurant in nonthaburi which sells just this and some snacks. And it all gone by 3 pm. It’s the best I had and their soup is TO DIE FOR!
Hi paileen! Please try khao mok from Siam biriyani (at least its translated as such) at nonthaburi next time when you Are in Thailand. And please teach us how they make such yummmy umami soup pao! I am living in Thailand last 9 years and never came across such extra yumm soup as side of khao mok kai.
My favorite
😋😋😋
You are the Rachel Ray of Thai Cuisine!
U forgot to say that saffron is the most expensive spice to buy. Thanks for that! Now im broke.... 😂
Thank you Khun Pai for another excellent recipe. I like it.
Beautiful
hi, thats a really nice pot/pan idk XD mind sharing where you got it? thank you
very yummy!!!I loved the sauce idea...awesome...u r right!it has little Indian cuisine influence....but the dish is special in its own way!surely gonna try this !!!thank you!!
I need a copy of Pailin in my kitchen! She makes everything looks so delicious!
I had something like this at JJ park in Bangkok years ago..it was amazing.. I never knew the name but it was my favorite thing to eat when I lived there.. that dish was super popular at the JJ park swapmeet.. I'm pretty sure this recipe is what I had so many years ago in TH.
Mix saffron with some coconut milk yum! Or regular milk
I looooooveeeeee this. I had this almost everyday whenever i go to Bangkok
I see ur all episodes . they r really good....
Can use powder for the spice herb
I'll make it. Look so yummy 😋
Is the rice boiled?
How much water do you use when you cook the rice?
Hi and you don't - you cook it in the chicken stock (plus additional if needed, but that's mentioned in the recipe. Cheers! Adam
I love the way you cooked !!! A bit different from the Indian biryanis 😋😋
sugar changes everything from the indian pakistani versions.
This looks so yummy. Just a quick question, if you throw everything into the rice cooker do you still take the chicken out early like with the pot method?
thank you for sharing this recipe. I tried it and it is so delicious. Mabuhay!
unique and different style of biriyani I've ever seen...
Just a small correction. If you put lemon juice in milk, it won't make yoghurt. That curdled milk is paneer. The Indian cottage cheese. Just separate the curds from the water and dry them off. Easy.
Love these videos
1- If i make the dried spice in large amount, how many spoon that i need to use?
2- can i subtitute safron to tummeric?
1. Idk 2. For the colour, yes, but it’ll probably change the flavour slightly..?
Actually the fried shallots are called batista in bengal
I need to mary a Thai girl who sings "tadaaaaa!" every time when she gets exicted
looks SO good !!
looks so good! Craving for this right now!
Once again, you're the best.
I love briyani
These spices reminded me of German rec
That small red spatula; we have the same one! It's my boyfriend's favourite utensil because he likes my cooking so much he always uses it to scrape his plates for the sauce :P
"Sugar is shiny salt is not"
Oh if only Alexis on Tasty knew that in the clothing iron episode of Chef Out Of Water lol
Hey Pai , Love your channel very much, thank you for sharing your recipes , where did you buy your brass wok? I love your brass wok just like to get one. I'm from Australia
Pailin's video released, like first watch later
Khun Pai, just checking if the process would be the same if I were to cook this dish with parboiled basmati rice instead of jasmine rice. Hope to have some guidance here. Thanks.
That's a really nice version of biriyani. Pai, you should try Bangladeshi beef tehari. I think you'll like it
thanks for your video,i've learned a lot....
Can fish instead of chicken?
I'm definitely gonna make it!
Sawasdee khap Pai, I've been a fan for years now and tried MANY of your recipes :) Can you pleeeeeeeease show us Jungle Curry (Gaeng Pa)? I absolutely love it and I'd really like to see how you make it!
Hi Pai, what kind of cooker are you using here? Electric or gas one? Would u have the make?
Hi! It's the one here kit.co/hotthaikitchen/kitchen-tools-i-use
Thank you for all your videos. Where can I buy the wok that you used in this video to roast the ingre?
อร่อย...😋😘
so yummy that green sauce with that biryani mmmmm