Nasi Bokhari (Spicy Rice with Chicken) Recipes

Ingredients :

1/2 chicken, cut into serving pieces

2 tbsp tomato paste

1/2 cup evaporated milk

1 tbsp lime juice

3 tbsp fried shallots

salt to taste

3 tbsp ghee

2 cups long grain rice (preferably Basmati)

Spice paste for Marinade -

3 tbsp coriander

2 tbsp fennel

1 tbsp cumin

2 cm (3/4 inch) cinnamon stick

2 cloves

2 cardamom pods, husk discarded

2 star anise

1 tsp black peppercorns

1 tsp turmeric powder

1 tsp white poppy seeds (optional)

5 shallots

2 cloves garlic

2 cm (3/4 inch) ginger

6 almonds

1/2 cup water

Spice paste for Rice -

2 shallots

2 cloves garlic

2.5 cm (1 inch) ginger

1 tbsp ghee

2 cm (3/4 inch) cinnamon stick

1 clove

1 star anise

1 cardamom pod

2 tbsp evaporated milk

Garnish -

1/2 cup raisins

3 tbsp fried shallots

1 tbsp roasted flaked almonds

Method :

Grind dry spices first, then grind remaining marinade spice paste ingredients and combine. Marinate chicken with the spices, tomato paste, milk, shallots and salt and keep overnight.

Heat ghee in a saucepan and fry chicken over low heat, adding water if it threatens to burn. Saute for 30 minutes or until the chicken is cooked. Separate the chicken from the gravy and set chicken aside.

To cook the rice, puree the shallots, garlic, ginger and 1/4 cup water. Saute in ghee and add the remaining spices. Cook until brown with the chicken gravy and milk, stirring occasionally. When the rice is dried and cooked, add raisins, fried shallots, almonds and chicken and stir well.

Arab and Indian influences are evident in this richly flavored rice, similar to a pilau or biryani. It is particularly popular in the northeastern states of Peninsular Malaysia.

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