Khao Mok Gai is also a one-plate dish. It consists of yellow fragrant rice sprinkled with crispy fried shallots and served with a piece of chicken that seems to be baked (but isn’t). The authentic Thai won’t serve this dish completely by itself, of course. It would be accompanied with cucumber, tomato and the most important part, The dipping sauce for this dish is very specific. This dish was called “Khao Buri” or “Khao Bucori” in the old times. That’s how the Thai picked up the word “Biryani”. It originated from the Persian merchants who came into the region to trade and brought their own familiar cooking methods with them. It must have been a long time ago, because the dish was mentioned in a Thai literature classic from the 18th century.
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