Nasi Arab Tareem (Seri Kembangan)

For the Marinated Chicken:

• 1 chicken thigh or drumstick
• 1 tablespoon yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt, to taste
• Pepper, to taste

For the Rice:

• 1 cup basmati rice
• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 2 cups water

For the Salad:

• 1 tomato, chopped
• 1 cucumber, sliced
• 1 small onion, chopped

For Serving:

• Spicy sauce or harissa (optional)

Marinate the Chicken:

• In a bowl, mix 1 tablespoon yogurt, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt, and pepper.
• Rub the marinade over 1 chicken thigh or drumstick, ensuring it is well-coated. Let it marinate for 20-30 minutes.

1.Prepare the Rice:

• In a pot, heat 1 tablespoon of oil. Add 1 chopped onion, 2 cloves of garlic, and 1 cinnamon stick. Sauté until fragrant.
• Add 1 cup of basmati rice, 1 teaspoon of cumin seeds, and 2 cups of water. Bring to a boil, then cover and let it simmer on low heat until the rice is cooked and fluffy.

2.Cook the Chicken:

• In a pan, heat 1 tablespoon of oil and sear the marinated chicken until golden on both sides.
• Add the seared chicken on top of the rice, cover the pot, and let it steam together for another 10-15 minutes to absorb the flavors.

3.Prepare the Sides:

• Chop fresh tomatoes, cucumbers, and onions for a simple salad.
• Serve with a side of spicy sauce or harissa if desired.

4.Assemble the Dish:

• Serve the rice on a plate, topped with the tender chicken.
• Add the fresh salad on the side and spicy sauce as a dip.