Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai (chicken burried in rice) is a Halal dish that was introduced to Thailand by Persian merchants centuries ago. In fact, the dish is the Thai version of chicken biryani and was first mentioned in a Thai literature classic from the 18th century.

Just like in the original recipe, both chicken and rice are heavily flavored with the traditional biryani spices like curry powder, coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the dish is served sided with fresh tomatoes or cucumbers, and the obligatory nam jim dipping sauce consisting of fresh mint and ginger.