Learn how to make Nasi Arab (Arabian Rice) with 6 components! Our host, Afiza Halin, will guide you through the creation of each element, including the Arabian Spice Mix, succulent Chicken, refreshing Salad, flavorful Rice & Soup, and the Harrah Sauce.
Did you know you can dry roast spices right in your Thermomix®? Dry roasting spices not only makes them easier to grind but also enhances their flavor profile, giving your dishes an extra depth of taste that’s simply irresistible. Our host, Afiza Halin, will also be sharing valuable tips and tricks on how to ace this flavour-packed dish in under an hour. Don’t miss out on this opportunity to elevate your cooking skills and delight your taste buds with the aromatic flavors of Arabic cuisine.
Rewatch the live video here:
Nasi Arab (Arabian Rice)
Ingredients:
Arabian Spice Mix
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 8 cardamoms
- 3 dried bay leaves
- 1 cinnamon stick
- 1 tsp cloves
Chicken
- 1 tsp paprika powder, adjust to taste
- 2 tbsp olive oil
- 1 ½ tbsp lemon juice
- 1 ½ tsp salt, adjust to taste
- ½ tsp orange food colouring or 1 pinch saffron
- 4 – 5 whole chicken legs, with skin, fats removed, not scored (see tips)
- 1400 g water
Salad
- 1 cucumber, seeds removed, coarsely chopped
- 1 tomato, seeds removed, coarsely chopped (see tips)
- 30 g yellow onions, coarsely chopped
- 20 g coriander leaves, coarsely chopped
- 10 g pitted olives, coarsely chopped
- 2 tbsp lemon juice, adjust to taste
- ½ tsp salt, adjust to taste
- ½ tsp sugar, adjust to taste
Rice and Soup
- 350 g Basmati rice, rinsed (see tips)
- 1 ½ tbsp salt, adjust to taste
- 2 cardamoms
- 1 cinnamon stick
- 2 green chillies
- coriander leaves, to garnish
Harrah Sauce
- 2 fresh red chillies
- 2 – 5 bird’s eye chillies (chilli padi)
- 4 garlic cloves
- 1 tomato, large sized, cut in quarters
- 10 g coriander leaves
- 2 tbsp lemon juice
- ¼ tsp salt, adjust to taste
- 3 – 4 tsp sugar
Preparation
Arabian Spice Mix
- Place coriander seeds, cumin seeds, black peppercorns, cardamoms, dried bay leaves, cinnamon stick and cloves in mixing bowl, dry roast 6 min/120°C/speed 1.
- Let temperature drop to 95°C (approx. 5 minutes), mill 1 min/speed 4-10 gradually. Transfer to a jar (see tips).
Chicken
- Place 1 ½ tablespoon reserved Arabian spice mix, paprika powder, olive oil, lemon juice, salt and orange food colouring in a large bowl and mix well. Add chicken to it, mix well and set aside.
- Arrange chicken in Varoma dish and tray. Place water in mixing bowl and set Varoma into position, steam 20 min/Varoma/speed 2.
Salad
- Meanwhile, in a large bowl, mix chopped cucumber, tomato, onions, coriander leaves, olives, lemon juice, salt and sugar and refrigerate till ready to serve (see tips).
Rice and Soup
- Place rice, salt, 1 tablespoon reserved Arabian spice mix, cardamoms and cinnamon stick in simmering basket and mix well with spatula. Add green chilies on top of the rice.
- Place simmering basket in mixing bowl. Set Varoma with chicken back into position, steam 22 min/Varoma/speed 2. Transfer cooked rice to a serving dish and arrange cooked chicken on top of rice (see tips). Transfer soup to a serving bowl and garnish with coriander leaves. Rinse mixing bowl.
Harrah Sauce
- Place red chilies, bird’s eye chili, garlic, tomato, coriander leaves, lemon juice, salt and sugar in mixing bowl, chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Chop again 10 sec/speed 5. Transfer to a bowl. Serve immediately with rice, chicken, soup and salad.
Hints & Tips
- Skip step 1 if you are using store-bought or pre-made spice mix. The Arabian spice mix in this recipe is enough to prepare this recipe twice.
- Cut whole chicken legs into 2 or 3 pieces for easier serving.
- To ensure the cucumber stay crunchy, mix with 1 tsp of salt to remove excess water for 10 minutes after chopping.
- If jasmine rice is used for this recipe, change settings to 15 min/Varoma/speed 3.5 in step 7.
- Recipe contributed by Afiza Halin.