Khao Mok Gai (Thai-style Chicken Biryani)

Steps

Prepare the Spice Blend

1. Toast the cumin seeds in a dry sauté pan until fragrant and darkened slightly.
2. Transfer to a spice grinder.
3. Add the remaining spices to the pan and toast until fragrant and darkened.
4. Add to the grinder with the turmeric and nutmeg.
5. Grind into a fine powder and reserve.

Marinate the Chicken

1. Score the chicken pieces with a sharp knife and transfer them to a large bowl or lidded container.
2. Add the cilantro roots, garlic, shallots, and ginger to mortar and pound into a rough paste.
3. Add the remaining ingredients and mix until well incorporated.
4. Pour the marinade over the chicken and toss to coat.
5. Marinate in the fridge overnight or for at least 2 hours.

Fry the Shallots

1. Slice the shallots as thinly as you can (a mandoline helps here) and lay them in a single layer on a paper-towel-lined dish or sheet pan. Sprinkle salt over the shallots and let them sit for 10 or more minutes to draw out the moisture. Dab the shallots dry with a paper towel.
2. Add the shallots to a wok with just enough oil to cover them.
3. Set the heat to medium-high. As the oil heats, the shallots will begin to bubble as they release moisture.
4. Reduce the heat to low and fry, stirring frequently, until the bubbles have mostly dissipated and the shallots are a deep golden brown.
5. Turn off the heat and transfer to a paper-towel-lined dish using a spider strainer or slotted spoon.
6. Let the shallots cool completely before storing them in an airtight container until ready to use.
7. Save the oil for the chicken and rice.

Make the Rice

1. Add the ingredients plus 4 tablespoons of the shallot oil to a rice cooker and stir to combine.
2. Top with 1 tablespoon of fried the shallots
3. Cook according to your rice cooker's instructions.
4. When done, fluff the rice with a fork or rice paddle before serving.

Brown the Chicken (optional)

1. Heat the oil in the wok that the shallots were fried in over medium-high.
2. Shake off as much of the marinade from the chicken as you can, saving the marinade,
3. When the oil shimmers, lay in the chicken skin side down. It should sizzle.
4. Cook, undisturbed, until the skin is golden brown (~5-7 mins).
5. Flip and cook until golden brown (~5-7 mins)
6. Work in batches so as to not overcrowd the wok, transferring the chicken to the Instant Pot as you go.

Pressure Cook the Chicken

1. Add the marinade, plus ½ cup of water to the Instant Pot with the chicken.
2. Pressure cook on high for 25 minutes, followed by a natural release of 10 minutes.
3. Manually release any residual pressure.

Make the Dipping Sauce

1. Add all the ingredients in a blender or food processor.
2. Blend until well combined, scraping down the sides as needed, and reserve.

To Serve

• Create a bed of rice on a plate or in a bowl.
• Arrange a portion of chicken on or beside the rice.
• Garnish with chopped cilantro, fried shallots, and fresh, peeled cucumbers.
• Serve with the dipping sauce on the side.