It is quite a heavy dish as it made of ghee and milk, along with other ingredients. This dish is usually eaten together either with Ayam Masak Merah ( Chicken with Chilies ), Kari Ayam/Daging/Kambing ( Chicken/Beef/Mutton Curry ), Ayam/Daging/Kambing Panggang ( Roast Chicken/Beef/Mutton ) and Acar. The rich combination of the dishes is perfect for celebrations.
- 1 cup basmathi rice
- 4 tbsp oil
- 2 tbsp ghee or butter
- 2 shallots or 4 cloves red shallots
- 2 cloves garlic
- 1 cm ginger
- 1 lemongrass (bruised)
- 1 screwpine leaf
- Handful of raisins
- Handful of cashew nuts
- Fried Shallots
- 1 1/2 cup water
- 1/4 cup single cream or carnation milk
- 1 cinnamon
- 4 cloves
- 1 star anise
- 1 cardamom
- Salt to taste
- Rince the rice at least twice and soak it in 1 1/2 cup water for at least 10 minutes.
- Mince the shallots, garlic and ginger into a paste.
- Heat the oil and the ghee until melted in a pot. Fry the raisins for a couple of minutes and toss them dry. (Re-use the oil back to the pot)
- Add in lemongrass, screwpine leaf and the spices to the pot for the aroma.
- Add the shallots, garlic and ginger paste and fry till fragrant.
- Pour in the milk and water to the pot. Add in Basmathi rice.
- Add the raisins and nuts. Stir. Add salt to taste.
- Transfer it into a microwaveable bowl and cook for around 15 minutes. You can also continue cooking it on the stove but it will probably take a longer time and you have to stir it often to make sure it doesn't burn.
- Garnish with fried shallots. (You can make your own by shallow frying thinly sliced shallots 'till golden.
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