Ingredients:
- Vegetable Oil, 3 tablespoons
- Shallots, 3 large (peeled and thinly sliced)
- Butter, 3 tablespoons
- Cinnamon Stick, 1
- Star Anise, 1
- Cardamom Pods, 3
- Cloves, 6
- Basmati Rice, 2½ cups (approx. 450 grams)
- Golden Raisins, ½ cup (approx. 80 grams)
- Water, 2½ cups (500ml)
- Salt, 1 teaspoon
- Ground Turmeric, 1 teaspoon (mixed with some hot water)
- Fried Onions, per preference
- Toasted Cashew Nuts, ½ cup (approx. 70 grams)
- Tomato, to preference (sliced)
Instructions:
- In a Thermos® Shuttle Chef® inner pot, heat vegetable oil, add sliced shallots and fry until golden. Remove and drain on paper towels.
- In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry until fragrant.
- Add uncooked rice and stir to combine. Add golden raisins and water, and bring it to a rapid boil with occasional stirs.
- Season with salt, add ground turmeric mixture and fluff rice gently with a spatula. Reduce heat to the lowest setting and let it cook for another 3 minutes.
- After 3 minutes, turn off heat, cover inner pot with lid and transfer it into a Shuttle Chef® outer pot. Let it sit aside for at least 30 minutes.
- Before serving, garnish with fried onions and toasted cashew nuts.
Photo and recipe courtesy of Thermos Malaysia