How to Make Arabian Rice with Roasted Chicken (Traditional & Healthy Version)
Arabian Rice with Roasted Chicken, known in Malaysia as Nasi Arab Ayam Panggang, is a flavorful dish inspired by Middle Eastern cuisine but rooted in Malaysian multicultural tastes. This lunch favorite elegantly blends fragrant basmati rice with aromatic spices like kunyit (turmeric), kayu manis (cinnamon), and local herbs such as pandan and serai (lemongrass). Roasted chicken marinated in a medley of spices delivers a juicy texture and robust flavor. The dish is a staple in Malaysian homes during family gatherings and festive occasions, particularly in regions with strong Middle Eastern influence. Nasi Arab Ayam Panggang is prized for its balance of savory and slightly sweet notes, thanks to the use of raisins and fried onions. The rice is often cooked with minyak sapi (ghee) or a lighter oil for health-conscious versions, and the roasted chicken is prepared without excessive fat. Incorporating local Malaysian ingredients such as cili merah (red chili), tomato, and fresh coriander elevates the dish's aroma and taste. This recipe offers a wholesome, nutritious meal that celebrates Malaysia’s diverse culinary heritage, making it an excellent choice for anyone seeking a hearty yet healthy lunch option.
Ingredients
- 1 cup Basmati rice (Nasi Arab uses basmati for fluffy texture)
- 2 pieces (150g each) Chicken breast (Ayam panggang for lean protein)
- 1 leaf Pandan leaf (Daun pandan for aroma)
- 1 stalk Lemongrass (Serai, bruised)
- 1 Cinnamon stick (Kayu manis)
- 1/2 tsp Turmeric powder (Kunyit)
- 1/2 tsp Coriander powder (Serbuk ketumbar)
- 1 small, sliced Red onion (Bawang merah)
- 1 small, diced Tomato (Tomato for tang)
- 2 tbsp Olive oil (Minyak zaitun for roasting)
- 2 tbsp Raisins (Kismis optional for sweetness)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (Lada hitam)
- 1 tbsp, chopped Fresh coriander leaves (Daun ketumbar)
Step-by-step instructions
Step 1 · Marinate chicken breast with turmeric powder
Marinate chicken breast with turmeric powder, coriander powder, black pepper, salt, and 1 tbsp olive oil. Let it rest for 10 minutes.
Step 2 · Heat 1 tbsp olive oil in a pan
Heat 1 tbsp olive oil in a pan. Sear chicken breasts on both sides until lightly browned, then transfer to oven or air fryer. Roast at 180°C for 12 minutes until cooked through.
Step 3 · Rinse basmati rice until water runs clear
Rinse basmati rice until water runs clear. In a pot, sauté sliced red onion, tomato, pandan leaf, lemongrass, and cinnamon stick in remaining oil for 2 minutes.
Step 4 · Add rinsed rice and stir to coat with aromatics
Add rinsed rice and stir to coat with aromatics. Pour in 1.5 cups water. Season with salt. Cover and cook on low heat until rice is fluffy and water absorbed (about 12 minutes).
Step 5 · Fluff cooked rice with fork
Fluff cooked rice with fork. Mix in raisins and fresh coriander leaves if using.
Step 6 · Serve Arabian rice on plate
Serve Arabian rice on plate, topped with roasted chicken. Garnish with additional coriander leaves and fried onions if desired.
Why this recipe is healthy
Arabian Rice with Roasted Chicken is a healthy choice thanks to its use of lean chicken breast, minimal oil, and basmati rice, which has a lower glycemic index compared to regular rice. The inclusion of aromatic herbs and spices adds flavor without excess calories. Local ingredients like pandan and lemongrass boost nutrient density and promote digestive health. This dish offers a satisfying meal that fits well into calorie-conscious and balanced diets.
A note on tradition
Nasi Arab Ayam Panggang is enjoyed in Malaysia, especially in regions with strong Middle Eastern heritage such as Johor and KL. It is often served at weddings, festive gatherings, and family lunches, reflecting Malaysia’s multicultural culinary scene. The aromatic rice and roasted chicken showcase an integration of local and imported ingredients, celebrating unity and diversity through food.