3 days ago
Fit for the special occasion
DURING Hari Raya Aidiladha, try this Malaysian interpretation of mandi rice of Yemen.
You'll know what Yemeni mandi and kabsa rice are if you've ever had Nasi Arab.
These are ancient rice dishes where the meat – often lamb or chicken – is first poached in a spiced broth, then marinated in an intensely flavoured spice paste, and finally grilled or roasted until glossy and caramelised.
The rice is cooked in the same broth with additional herbs and spices, and sometimes even fruits and nuts are tossed in for extra aroma and texture.
As is traditional in many Arab and Malay cultures, a feast like this for Aidiladha and other festivals is usually served on a large communal tray with chicken nestled atop the rice, salad and salsa on the side, and a bowl of warm, clear broth for sipping or spooning over.
Nasi Arab is the Malaysian interpretation of Arabian rice in the style of Yemeni Mandi and Kabsa, and has become a popular dish for Aidiladha. — Photos: Low Lay Phon/The Star
However, it's also common to see single portions served neatly in segmented platters at Middle Eastern restaurants.
Although the cooking method of Nasi Arab closely follows the mandi and kabsa styles, its ingredients are more aligned with Indian and Malay flavours.
This localised recipe gives it a spice profile that is generally milder than the original, which often includes cardamom, saffron, black lime, bay leaves, and nutmeg.
Traditional cooking methods involve roasting the meat in a tandoor oven or an underground pit.
The Arabian salad, called salata, is also crucial – it provides a fresh contrast to the rich meat and rice and is usually dressed simply with lemon juice and chopped coriander.
The Arabian salsa known as daqqus is a homemade tomato-based hot sauce served as a dipping sauce for the chicken or, for chilli lovers, to drizzle over the rice.
To prepare the Arabian salad, dice cucumber, tomato and onion, then add roughly chopped coriander and season with lemon zest, lemon juice and salt to taste.
For those celebrating, Selamat Hari Raya Haji. May your home be filled with warmth, blessings and beautiful aromas.
Nasi Arab
Ingredients
Poached chicken
2 tbsp cooking oil
1 red onion
1kg chicken leg quarters
1 tsp ground fennel
1 tsp black pepper
1 tsp ground coriander
1 tsp turmeric powder
1 tsp kurma spice mix
½ tsp salt to taste
1½ litres cold water
¼ cup lemon juice
Chicken marinade
1 tbsp paprika
1 tbsp curry powder
1 tsp salt to taste
1 tbsp honey
2 tbsp extra virgin olive oil
Arabian rice
2 cups basmati rice, soaked in cold water for 30 minutes
28g unsalted butter
1 stick cinnamon
3 buds cloves
1 pod star anise
1 red onion, sliced
30g ginger, julienned
3 cloves garlic, smashed
4 cups chicken broth, reserved from poaching chicken
2 tsp salt to taste
1 sprig coriander leaves
Arabian salad
1 tomato, diced
1 cucumber, diced
1 red onion, diced
1 sprig coriander leaves, chopped
½ tsp salt to taste
½ tsp sugar to taste
1 tbsp lemon juice to taste
Arabian salsa
10 bird's eye chilies
5 red chilies
1 tomato
1 clove garlic
1 sprig coriander leaves
½ tsp salt to taste
1 tsp lemon juice to taste
Directions
Heat the oil in a large pot over medium heat. Sauté the red onion until softened and fragrant.
Add chicken leg quarters along with all spices and salt. Pour in cold water and bring to a boil.
Once boiling, reduce heat and simmer for 40 minutes until chicken is tender.
Alternatively, pressure cook on high for 10 minutes. Remove chicken and reserve 4 cups of the broth for cooking rice. The remaining broth can be served as soup.
Mix all marinade ingredients into a paste. While still warm, coat the poached chicken evenly in the marinade. Let sit for 30 minutes.
Preheat the oven to 150°C. Arrange chicken on a baking tray. Roast for 15 minutes, then baste with pan juices and roast for another 15 minutes or until glossy and caramelised.
In a large sauté pan, heat the butter to saute whole spices until fragrant. Add onion, ginger and garlic. Cook until wilted and slightly golden.
Add drained rice and stir to coat, lightly toasting for 1-2 minutes.
Transfer mixture to a rice cooker. Add broth and salt.
Cook according to rice cooker instructions.
Once cooked, let rice sit covered for 10 minutes, then fluff together with chopped coriander.
Garnish with coriander leaves before serving with chicken, Arabian salad, Arabian salsa, and broth.
For the Arabian salad, mix all ingredients in a bowl. Adjust salt, sugar and lemon juice to taste. Chill until ready to serve.
For the Arabian salsa, blend all ingredients until smooth. Adjust salt and lemon juice to taste.
