• 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)


  1. In a Thermos® Shuttle Chef® inner pot, heat vegetable oil, add sliced shallots and fry until golden. Remove and drain on paper towels.
  2. In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry until fragrant.
  3. Add uncooked rice and stir to combine. Add golden raisins and water, and bring it to a rapid boil with occasional stirs.
  4. 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.
  5. 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.
  6. Before serving, garnish with fried onions and toasted cashew nuts.


Photo and recipe courtesy of Thermos Malaysia