Subj : Nasi Bokhari (Spicy Rice With Chicken)
To   : All
From : Ben Collver
Date : Thu Aug 01 2024 08:58:28

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nasi Bokhari (Spicy Rice With Chicken)
 Categories: Chicken, Malaysian, Rice
      Yield: 1 Batch

      2 tb Tomato paste
    1/2 c  Evaporated milk or thick
           -coconut milk (125 ml)
      1 tb Lime juice
      1 ts Salt
      2 lb Whole fresh chicken (1 kg);
           -cut into serving pieces
      3 tb Ghee or butter
      2 c  Uncooked long-grain rice
           -(preferably Basmati rice)
           -(400 g); rinsed and drained
      2 c  Water (500 ml)
           Cucumber and Pineapple
           -Achar; to serve

MMMMM------------------------SPICE PASTE-----------------------------
    1/2    Cinnamon stick (3/4" /
           -2 cm)
      2    Cloves
      2    Cardamom pods; husks
           -discarded
      2    Star anise pods
      3 tb Coriander seeds
      2 tb Fennel seeds
      1 tb Cumin seeds
      1 ts Black peppercorns
      1 ts Turmeric powder
      1 ts White poppy seeds
           -(optional)
      6    Almonds; chopped
      1    Ginger piece (3/4" / 2 cm);
           -sliced
      5    Shallots; peeled and halved
      2 cl Garlic; halved
    1/2 c  Water; (125 ml)

MMMMM-------------------------RICE SPICE------------------------------
      2    Shallots; peeled and halved
      2 cl Garlic; peeled and halved
      1    Ginger piece (1" / 2.5 cm);
           -sliced
    1/4 c  Water (60 ml)
      1 tb Ghee or butter
    1/2    Cinnamon stick (3/4" / 2
           -cm)
      1    Clove
      1    Star anise pod
      1    Cardamom pod
      2 tb Evaporated milk or thick
           -coconut milk
      1 ts Salt

MMMMM-------------------------GARNISHES------------------------------
    1/2 c  Raisins (75 g)
      3 tb Dried shallots
      1 tb Roasted almond flakes

  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.

  Prepare the Cucumber and Pineapple Achar.

  Grind all the Spice Paste ingredients, then mix the Spice Paste with
  the tomato paste, milk, lime juice, and salt. Coat the chicken pieces
  with the mixture and marinate overnight in the refrigerator for at
  least 3 hours.

  Heat the ghee or butter in a pot and stir-fry the marinated chicken
  over low heat. Cook for 30 minutes until the meat is done, adding a
  little water if it threatens to burn. Remove the chicken from the pot
  and set aside on a platter. Reserve the gravy.

  Prepare the Rice Spice by blending the shallots, garlic, and ginger
  with water in a blender. Cook the puree in the ghee or butter for 5
  minutes over medium heat in a small pot. Add the cinnamon, clove,
  star anise, cardamom, milk, salt, and the reserved chicken gravy.
  Cook for another 3 minutes until fragrant.

  Add the rice and stir to coat well with the spice gravy for 1 to 2
  minutes, then add the water and stir again. Reduce the heat to low,
  cover and simmer for 20 minutes. Alternatively, cook the seasoned
  rice in a rice cooker.

  Scoop the fluffy cooked rice onto a platter. Garnish with the raisins,
  Fried Shallots and roasted almond flakes, and serve with the spicy
  chicken and a bowl of Cucumber and Pineapple Achar on the side.

  Note:

  Almonds are crunchy with a rich, delicate flavor. To prepare roasted
  almond flakes, purchase sliced raw almonds and roast them on a baking
  tray in a preheated oven at 180°C (350°F) until golden, about 5 to
  7 minutes.

  Recipe by The Food of Malaysia, Periplus, 2005

MMMMM

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