Halal Cart Chicken and Rice Bowls

Add the bay leaf, cloves, and cardamom pods to the onion. Toast for 2-3 minutes, stirring often, until the spices smell fragrant.

Stir in the basmati rice and cook for another 2-3 minutes, coating the grains in the oil and aromatics.

Dissolve the Maggi cube and cumin in the hot water, then pour the mixture into the pot with the rice. Stir once to combine.

Bring the rice to a boil, then cover the pot, reduce the heat to low, and cook for 15 minutes. Keep the lid closed while the rice steams.

Remove the rice from the heat and let it rest, covered, for 5 minutes. Discard the whole spices if desired, then fluff the rice gently with a fork.

Make the white sauce by whisking together mayonnaise, Greek yogurt, lemon juice, white vinegar, and enough water to make a drizzleable sauce. Taste and adjust with salt if needed.

Make the green sauce by blending the jalapeño, garlic cloves, cilantro, salt, and a splash of water until smooth. Add more water a little at a time if needed to loosen the sauce.

Spoon the spiced rice into bowls and top with the cooked chicken, chopped cucumber, and tomato. Drizzle with the white sauce and green sauce before serving.