How to Make Arabian Spiced Rice with Grilled Chicken (Traditional & Healthy Version)
Arabian Spiced Rice with Grilled Chicken is a beloved dish in Malaysia, reflecting the country’s multicultural tapestry where Middle Eastern flavors blend seamlessly with local Malaysian ingredients. This aromatic rice dish, often known in Malaysia as Nasi Arab, features fluffy basmati rice infused with spices such as cinnamon, cumin, and star anise, and is served alongside succulent grilled chicken marinated in a fragrant blend of garlic, yogurt, and turmeric. The inclusion of pandan leaves and a hint of local herbs like daun ketumbar (coriander leaves) brings a distinctively Malaysian twist to this Middle Eastern classic. Perfect for lunch, this dish is celebrated for its wholesome ingredients, balanced nutrition, and vibrant taste. It is often enjoyed during family gatherings, festive occasions, or as a special weekend treat. The Malaysian adaptation makes use of readily available local produce like tomatoes, onions, and lemongrass, offering both authenticity and a unique regional flair. With its mild yet complex flavors, Arabian Spiced Rice with Grilled Chicken appeals to all ages and is a testament to Malaysia’s culinary diversity.
Ingredients
- 1 cup Basmati rice (washed and drained)
- 200g Chicken breast (skinless, boneless)
- 2 tbsp Low-fat yogurt (for marinade)
- 1 tbsp Olive oil (minyak zaitun)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tsp Cumin powder (jintan putih)
- 1 tsp Coriander powder (serbuk ketumbar)
- 1/2 tsp Turmeric powder (kunyit)
- 1 Cinnamon stick (kayu manis)
- 1 Star anise (bunga lawang)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (tied into a knot)
- 1/2 Onion (diced)
- 1 small Tomato (chopped)
- 1.5 cups Low-sodium chicken stock (or water)
- 1/2 tsp Salt (to taste)
- 2 tbsp Fresh coriander leaves (daun ketumbar, chopped)
Step-by-step instructions
Step 1 · Marinate the chicken breast with yogurt
Marinate the chicken breast with yogurt, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and a pinch of salt. Let it rest for at least 10 minutes for maximum flavor.
Step 2 · Heat half the olive oil in a grill pan over medium heat
Heat half the olive oil in a grill pan over medium heat. Grill the marinated chicken until cooked through and lightly charred on both sides, about 4-5 minutes per side. Remove and rest.
Step 3 · In a separate pot
In a separate pot, heat the remaining olive oil. Sauté diced onions until translucent, then add cinnamon stick, star anise, and bruised lemongrass. Fry until aromatic.
Step 4 · Add chopped tomato and pandan leaf
Add chopped tomato and pandan leaf. Cook until the tomato softens.
Step 5 · Add washed basmati rice and stir for 1 minute
Add washed basmati rice and stir for 1 minute. Pour in low-sodium chicken stock, season with salt, and bring to a gentle boil.
Step 6 · Reduce heat to low
Reduce heat to low, cover, and simmer until rice is cooked and fluffy, about 12 minutes. Discard pandan, star anise, lemongrass, and cinnamon stick.
Step 7 · Serve the spiced rice hot
Serve the spiced rice hot, topped with grilled chicken and a sprinkle of fresh coriander leaves.
Why this recipe is healthy
This dish is a healthy choice because it features grilled chicken instead of fried, uses nutritious basmati rice with a low glycemic index, and incorporates fiber-rich vegetables and herbs. The use of olive oil, a heart-healthy fat, and a reduction in sodium (using low-sodium stock) further enhance its health benefits. With minimal added fat and no processed ingredients, it fits well into balanced and weight management diets.
A note on tradition
In Malaysia, Arabian Spiced Rice with Grilled Chicken, or Nasi Arab, is especially popular in Johor and Kuala Lumpur, where Middle Eastern communities have influenced local cuisine. The dish is commonly served at family gatherings, weddings, and special events, symbolizing warmth and hospitality. Its unique blend of Arabian and Malaysian flavors reflects the multicultural harmony found throughout Malaysia.