Entree: Thailand – Thai Muslim Cuisine – ข้าวหมกเนื้อ ➤ Khao mok neua (Fragrant spiced rice cooked with marinated beef in the Thai Muslim style, similar to biryani)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 28 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 2 cups (360 g) long-grain jasmine or basmati rice, rinsed until water runs clear
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 g) plain yogurt
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or butter
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 6 whole green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 4 whole cloves
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) beef stock, hot
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 g) fried shallots or onions, for garnish
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 2 tbsp (30 g) raisins or fried cashews (optional)

Instructions

1. In a bowl, combine the beef cubes with yogurt, half the minced garlic, half the ginger, turmeric, cumin, coriander, salt, pepper, and lemon juice. Marinate for at least 1 hour or overnight in the refrigerator for best flavor.
2. Rinse the rice until water runs clear, then soak in cold water for 20–30 minutes; drain well.
3. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) ghee in a heavy pot over medium heat. Add cardamom, cinnamon stick, cloves, and bay leaf; toast until aromatic, about 1 minute. Add the sliced onion and cook until golden brown, about 8–10 minutes. Remove half the onions and set aside for garnish.
4. Add remaining oil to the pot and increase heat to medium-high. Add the marinated beef (reserve marinade) and sear until browned on all sides, about 5–7 minutes.
5. Stir in the reserved marinade, remaining garlic and ginger, and the drained rice. Toss gently to coat rice grains in spices and oil for 2 minutes.
6. Pour in hot beef stock so liquid level is about 1/2 inch (1.25 cm) above rice, add the remaining ghee, cover tightly, and reduce heat to low. Cook undisturbed for 18–20 minutes, or until rice is tender and liquid absorbed.
7. Turn off heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, layering in the reserved fried onions, cilantro, and optional raisins or cashews.
8. Serve hot, garnished with additional fried shallots/onions and cilantro. Traditionally accompanied by a cucumber-yogurt relish or simple salad.