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.
