Chicken Bath Arab Rice, a special recipe for the month of Ramadhan this time. Che Nom starts the recipe with a way to make bath spices at home, using ingredients that are usually available in the kitchen and we will be able to produce Arabic bath spices that are no less great. After producing the spices, Che Nom will show in detail how to make chicken stew stock, which we will use to make arab mandi rice and also a side dish which is soup. Don't forget the way to prepare salad and the spicy harrah sauce, which balances the taste of Arabic rice with the Malay throat.. As for the chicken, CN chose the most practical way to cook it in most of our people's kitchens. The result is tender, juicy and flavorful chicken. A complement to a very tasty Arab rice bath. NOTE: Bake the chicken for 15 minutes Temperature 180°C-200°C, fire up and down //Malay --------------------------- -------------------------------------------------- ----- Ingredients for mandy spice: 2 tablespoons of coriander seeds 1 tablespoon of white cumin 1 tablespoon of black pepper 1 teaspoon of cloves 8 cardamom seeds 1 stick of cinnamon 3 leaves of dry bay leaves Ingredients for rice mandy: 4 cups of extra long basmathi rice enough water to soak 3-4 tablespoons of ghee ½ holland onion 5-6 cloves of garlic (**left in the video caption) 3 green chili stalks 4-5 rice chili stalks 1 - 1 ½ tablespoon of bath spices 6 cups of chicken stew stock 1 small bowl of black raisins 4 cups of basmathi rice salt to taste Ingredients for chicken stew: 2-3 tablespoons of cooking oil 2 bay leaves 1 stick of cinnamon 2 teaspoons of black pepper ½ holland onion seeds 10 cups water 1 chicken cube 1 chicken head 1 tablespoon mandy spice Ingredients for the chicken rub: 2 tablespoons olive oil 1 teaspoon smoked paprika/chili powder A little yellow coloring 1 tablespoon lemon juice ½ tablespoon spices bath Ingredients for salad: 1 cucumber 1 tomato ½ holland onion a little salt a little sugar ½ teaspoon black pepper powder 1-2 tablespoons lemon juice coriander leaves Ingredients for harrah sauce: 4 garlic cloves 1 tomato 4-5 stalks of rice chili 1 lemon 1 red chili Coriander leaves and stems 1 tablespoon lemon juice a little salt a little sugar Ingredients for the soup: Remaining chicken broth (after removing the broth for the rice) Salt to taste ½ teaspoon turmeric powder ½ tablespoon black pepper powder 1 teaspoon allspice powder Sliced ​​coriander leaves Ingredients for smoke flavoring: 2 tablespoons cooking oil from charcoal //English --------------- -------------------------------------------------- ------------------- Ingredients for mandy spices: 2 tablespoons coriander seeds 1 tablespoon cumin 1 tablespoon black pepper 1 teaspoon cloves 8 cardamom pods 1 stick of cinnamon 3 pieces dried bay leaves Ingredients for mandy rice: 4 cups extra long basmathi rice enough water for soaking cilantro 3-4 tablespoon ghee ½ yellow onion 5-6 cloves garlic (**missing in video caption) 3 stalks of green chilli 4-5 stalks green bird's eye chilli 1 - 1 ½ tablespoon mandi spices 6 cups chicken stock 1 small bowl of black raisins 4 cups basmathi rice salt to taste Ingredients for chicken stock: 2-3 tablespoon cooking oil 2 bay leaves 1 stick of cinnamon 2 teaspoon black pepper ½ yellow onion 10 cup water 1 chicken cube 1 chicken 1 tablespoon mandy spices Ingredients for chicken rub: 2 tablespoon olive oil 1 teaspoon smoked paprika powder/chilli powder few drops of yellow food coloring 1 tablespoon lemon juice ½ tablespoon mandi spices Ingredients for salad: 1 cucumber 1 tomato ½ yellow onion a little bit of salt a little sugar ½ teaspoon black pepper powder 1-2 tablespoons lemon juice cilantro Ingredients for harrah sauce: 4 cloves garlic 1 tomato 4-5 stalks of rice chili 1 lemon 1 red chili Coriander leaves and stems 1 tablespoon lemon juice a little bit of salt a little sugar Ingredients for soup: Chicken broth (after keeping some for boiling rice ) Salt to taste ½ teaspoon turmeric powder ½ tablespoon black pepper powder 1 teaspoon white pepper powder Chopped coriander leaves Ingredients for smokey flavor: 2 tablespoons cooking oil embers from charcoal -------------------------------------------- --------------------------------------------- Instagram: http: //bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook #resepichenom #nasiarab