How to Make Chicken Mandi Rice (Traditional & Healthy Version)
Chicken Mandi Rice is a beloved dish in Malaysia, inspired by aromatic Middle Eastern cuisine but adapted to Malaysian tastes with local spices and herbs. Its signature features are fragrant long-grain rice infused with spices and juicy, oven-roasted chicken, often enjoyed as a celebratory meal. In Malaysia, Chicken Mandi Rice is a testament to our multicultural culinary scene—blending influences from the Arab community with a distinctly Malaysian twist using ingredients like pandan leaves and serai (lemongrass). The taste is rich yet not overpowering, with subtle notes from cinnamon, cloves, and cardamom, balanced by the freshness of local herbs. This healthy version uses minimal oil and leans on grilling or oven-roasting rather than deep-frying, making it a lighter choice perfect for lunch. Chicken Mandi Rice is often enjoyed during family gatherings, Ramadan, or festive occasions, symbolizing the unity and diversity of Malaysian food culture. Served with a simple salad or acar timun, it brings warmth and satisfaction to the table.
Ingredients
- 2 pieces (150g each) Skinless chicken breast (Ayam tanpa kulit)
- 1 cup Basmati rice (Beras panjang)
- 1 leaf, knotted Pandan leaf (Daun pandan)
- 1 stalk, smashed Lemongrass (Serai)
- 1 small, chopped Onion (Bawang besar)
- 3 cloves, minced Garlic (Bawang putih)
- 1-inch piece, grated Ginger (Halia)
- 1 stick Cinnamon stick (Kulit kayu manis)
- 3 pods Cardamom pods (Buah pelaga)
- 3 Cloves (Bunga cengkih)
- 1 small, diced Tomato (Tomato)
- 1.5 cups Low-sodium chicken stock (Stok ayam rendah garam)
- 1 tablespoon Olive oil (Minyak zaitun)
- To taste Salt and black pepper (Garam dan lada hitam)
- 2 tablespoons, chopped Fresh coriander (Daun ketumbar)
Step-by-step instructions
Step 1 · Marinate chicken with half the garlic
Marinate chicken with half the garlic, ginger, salt, pepper, and half the olive oil. Set aside for at least 10 minutes.
Step 2 · Rinse basmati rice until water runs clear
Rinse basmati rice until water runs clear, then soak for 10 minutes. Drain well.
Step 3 · Heat remaining olive oil in a non-stick pot
Heat remaining olive oil in a non-stick pot. Sauté onion, lemongrass, and remaining garlic/ginger until fragrant. Add cinnamon, cardamom, and cloves, stir until aromatic.
Step 4 · Add diced tomato and cook until softened
Add diced tomato and cook until softened. Stir in the drained rice, pandan leaf, and combine well.
Step 5 · Pour in chicken stock
Pour in chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes until rice is tender.
Step 6 · While rice cooks
While rice cooks, grill or oven-roast marinated chicken at 200°C for 15 minutes or until cooked through and lightly charred.
Step 7 · Fluff rice with a fork
Fluff rice with a fork. Serve chicken over rice, garnish with fresh coriander and extra lemon wedge if desired.
Why this recipe is healthy
Our healthy Chicken Mandi Rice uses skinless chicken breast to reduce saturated fat and grills or roasts instead of frying. By relying on natural herbs and spices, it avoids excess sodium and artificial additives. Whole ingredients like lemongrass and pandan support digestion and add flavor without extra calories. This makes it ideal for those monitoring their calorie intake or aiming for a balanced Malaysian meal.
A note on tradition
In Malaysia, Chicken Mandi Rice has become a festive favorite, especially in urban areas like Kuala Lumpur and Penang where Middle Eastern influences are strong. It's often served during Ramadan, Hari Raya, and at special gatherings. Its popularity reflects Malaysia’s openness to global culinary trends while incorporating local elements like pandan and serai to make the dish uniquely Malaysian.