Mary Berry’s Chicken Malay Rice is a vibrant, flavor-packed dish that combines tender pieces of chicken with fragrant rice, infused with aromatic spices like turmeric, garlic, and ginger. This one-pot recipe is both satisfying and simple, offering a delightful mix of textures and tastes that bring a touch of exotic flair to your dinner table.
The dish is perfect for a family meal or even a casual gathering, and it can be prepared in about 45 minutes, making it an ideal option for weeknights when you want something both tasty and easy to make
What is Mary Berry Chicken Malay Rice?
Mary Berry’s Chicken Malay Rice is a hearty one-pot dish where seasoned chicken is cooked with rice, garlic, ginger, and warm spices like turmeric. The rice absorbs the flavors as it cooks, resulting in a beautifully fragrant and colorful meal. The dish is topped with fresh herbs and sometimes served with a side of vegetables or salad, making it a complete, satisfying meal.
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Why You Should Try This Recipe
- Quick and easy: A simple one-pot meal that’s great for busy nights.
- Fragrant and flavorful: The spices add a rich aroma to the dish.
- Customizable: You can easily add vegetables or adjust the seasoning to your liking.
- Family-friendly: Kids and adults alike will enjoy the mildly spiced, savory flavors.
- Great for leftovers: The flavors deepen when reheated, making it perfect for meal prep.
- Minimal cleanup: One-pot dishes save you time on washing up.
Ingredients Needed to Make Mary Berry Chicken Malay Rice
- 4 boneless chicken thighs – cut into bite-sized pieces.
- 1 tablespoon vegetable oil – for frying the chicken.
- 1 large onion – finely chopped for added sweetness.
- 2 garlic cloves – minced for flavor.
- 1-inch piece of fresh ginger – grated, for a fragrant kick.
- 1 teaspoon ground turmeric – for color and warmth.
- 200g (7 oz) basmati rice – rinsed to remove excess starch.
- 400ml (14 fl oz) chicken stock – to cook the rice.
- Fresh coriander – for garnish.
- Salt and pepper – to taste.
- Lime wedges – optional, for serving.
Equipment
- Large frying pan or pot with a lid
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring cups and spoons
Instructions to Make Mary Berry Chicken Malay Rice
- Prepare the chicken: Season the chicken pieces with salt and pepper.
- Cook the chicken: Heat the vegetable oil in a large frying pan over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté the aromatics: In the same pan, add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent, stirring frequently to prevent burning.
- Add the spices: Stir in the turmeric and cook for another minute to release the flavors.
- Cook the rice: Add the rinsed rice to the pan and stir to coat it in the spices and onion mixture.
- Add the stock: Pour in the chicken stock, then return the browned chicken to the pan. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
- Simmer and serve: Cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Fluff the rice with a fork and garnish with fresh coriander before serving. Optionally, serve with lime wedges for a zesty touch.
What Goes Well With Mary Berry Chicken Malay Rice
- Cucumber salad: A fresh, cooling side dish.
- Raita: A yogurt-based side that balances the spices.
- Roasted vegetables: Adds extra texture and nutrition to the meal.
- Naan bread: Perfect for soaking up any remaining sauce.
- Pickled onions: For a tangy contrast.
- Spicy chutney: A flavorful condiment to enhance the dish.
Expert Tips for Making the Best Mary Berry Chicken Malay Rice
- Rinse the rice thoroughly: This removes excess starch, ensuring the rice stays fluffy.
- Don’t rush the chicken browning: Take your time to develop flavor in the chicken before setting it aside.
- Use fresh ginger: It provides a more vibrant flavor than powdered ginger.
- Cover tightly when simmering: To ensure the rice cooks evenly and absorbs all the liquid.
- Garnish with fresh herbs: Coriander adds a burst of freshness to the dish, enhancing the flavors.
- Adjust spice level: If you like more heat, you can add chili flakes or fresh chili.
Easy Variations of Mary Berry Chicken Malay Rice
- Add vegetables: Stir in peas, bell peppers, or carrots for added color and nutrition.
- Use coconut milk: Replace half the chicken stock with coconut milk for a creamy, rich flavor.
- Try different proteins: You can swap the chicken for shrimp, tofu, or even lamb.
- Make it spicier: Add a chopped chili or a dash of cayenne pepper for more heat.
- Add dried fruit: A handful of raisins or dried apricots can bring a touch of sweetness to the dish.
Best Practices to Store Mary Berry Chicken Malay Rice
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Chicken Malay Rice can be frozen for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container.
- Keep portions manageable: Store in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Chicken Malay Rice
- Stovetop method: Reheat gently over low heat, adding a splash of water or chicken stock to loosen the rice.
- Microwave in intervals: Heat in 30-second intervals, stirring in between to ensure even warming.
- Oven method: For larger portions, reheat in the oven at 160°C (320°F) for about 15-20 minutes, covered with foil to prevent drying out.
How Can I Make Mary Berry Chicken Malay Rice Healthier?
- Use brown rice: Swap basmati rice for brown rice to increase fiber content.
- Reduce oil: Cut down the amount of oil used for browning the chicken.
- Add more vegetables: Boost the vegetable content for extra vitamins and minerals.
- Use skinless chicken: Opt for skinless chicken thighs or breasts to lower the fat content.
Nutrition Value (per serving)
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 4g
FAQs
Can I use chicken breasts instead of thighs in Chicken Malay Rice?
Yes, you can use chicken breasts instead of thighs, but keep in mind that chicken thighs tend to stay juicier during cooking. If using breasts, reduce the cooking time slightly to avoid overcooking and drying out the meat.
How do I prevent the rice from becoming too sticky in Chicken Malay Rice?
To prevent sticky rice, make sure to rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy and separate.
Can I make Chicken Malay Rice vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken and using vegetable stock instead of chicken stock. You can add more vegetables like peas, bell peppers, or even tofu for protein.
Can I freeze Chicken Malay Rice?
Yes, Chicken Malay Rice freezes well. Allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.
Final Words
Mary Berry’s Chicken Malay Rice is a wonderful one-pot dish that brings together fragrant spices, tender chicken, and fluffy rice for a satisfying meal that’s perfect for any night of the week.
Try it today and enjoy the comforting warmth of Chicken Malay Rice!
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Mary Berry Chicken Malay Rice Recipe
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Malaysian
Description
Mary Berry’s Chicken Malay Rice is a hearty one-pot dish where seasoned chicken is cooked with rice, garlic, ginger, and warm spices like turmeric. The rice absorbs the flavors as it cooks, resulting in a beautifully fragrant and colorful meal. The dish is topped with fresh herbs and sometimes served with a side of vegetables or salad, making it a complete, satisfying meal.
Ingredients
- 4 boneless chicken thighs – cut into bite-sized pieces.
- 1 tablespoon vegetable oil – for frying the chicken.
- 1 large onion – finely chopped for added sweetness.
- 2 garlic cloves – minced for flavor.
- 1-inch piece of fresh ginger – grated, for a fragrant kick.
- 1 teaspoon ground turmeric – for color and warmth.
- 200g (7 oz) basmati rice – rinsed to remove excess starch.
- 400ml (14 fl oz) chicken stock – to cook the rice.
- Fresh coriander – for garnish.
- Salt and pepper – to taste.
- Lime wedges – optional, for serving.
Instructions
- Prepare the chicken: Season the chicken pieces with salt and pepper.
- Cook the chicken: Heat the vegetable oil in a large frying pan over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté the aromatics: In the same pan, add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent, stirring frequently to prevent burning.
- Add the spices: Stir in the turmeric and cook for another minute to release the flavors.
- Cook the rice: Add the rinsed rice to the pan and stir to coat it in the spices and onion mixture.
- Add the stock: Pour in the chicken stock, then return the browned chicken to the pan. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
- Simmer and serve: Cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Fluff the rice with a fork and garnish with fresh coriander before serving. Optionally, serve with lime wedges for a zesty touch.
