Mary Berry Chicken Malay Rice Recipe
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.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Malaysian
Ingredients
Scale
- 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.