Nasi Bokhari Spicy Rice with Chiken

You Will need :

2 tablespoons tomato paste

½ cup (125 ml) evaporated milk or thick coconut milk

1 tablespoon lime juice

1 teaspoon salt

1 whole fresh chicken (about 1 kg/ 2 lbs), cut into serving pieces

3 tablespoons ghee or butter

2 cups (400 g) uncooked long-grain rice (preferably Basmati rice), rinsed and drained

2 cups (500 ml) water

Cucumber and Pineapple Achar , to serve

Spice Paste

½ cinnamon stick (2 cm/¾ in)

2 cloves

2 cardamom pods, husks discarded

2 star anise pods

3 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon cumin seeds

1 teaspoon black peppercorns

1 teaspoon turmeric powder

1 teaspoon white poppy seeds (optional)

6 almonds, chopped

2 cm (¾ in) ginger, sliced

5 shallots, peeled and halved

2 cloves garlic, halved

½ cup (125 ml) water

Rice Spice

2 shallots, peeled and halved

2 cloves garlic, peeled and halved

2½ cm (1 in) ginger, sliced

¼ cup (60 ml) water

1 tablespoon ghee or butter

½ cinnamon stick (2 cm/¾ in)

1 clove

1 star anise pod

1 cardamom pod

2 tablespoons evaporated milk or thick coconut milk

1 teaspoon salt

Garnishes :

½ cup (75 g) raisins

3 tablespoons Fried Shallots 

1 tablespoon roasted almond flakes

1 Prepare the Cucumber and Pineapple Achar by following the instructions on 

2 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.

3 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.

4 Prepare the Rice Spice by blending the shallots, garlic, 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.

5 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.

6 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 flavour. To prepare roasted almond flakes, purchase sliced raw almonds and roast them on a baking tray in a preheated