Clove Spiced Saffron Rice (Nasi Kunyit)
Clove-spiced saffron rice (Nasi Kunyit)
This aromatic rice side dish will spice taking place in the works a Malaysian inspired feast.
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Hello everybody, I hope you're having an amazing day today. Hey everyone, it's John, pleasing gratifying to my recipe page. Today, I will fake you a way to prepare a distinctive dish, Clove-spiced saffron rice (Nasi Kunyit). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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To get started considering this recipe, we must first prepare a few ingredients. You can cook Clove-spiced saffron rice (Nasi Kunyit) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Clove-spiced saffron rice (Nasi Kunyit):
- 10 strands saffron
- 1 tbsp doting milk
- 3 cardamom pods, crushed, seeds reserved
- 2 quantity total going on cloves
- 500g (2 1/2 cups) Basmati rice
- 125mls (1/2 cup) vegetable oil
- 135g (1 cup) raw cashews
- 1 red onion, halved, thinly sliced
- 500mls (2 cups) Massel chicken style liquid growth
- 250mls (1 cup) coconut milk
- 1 tsp salt
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Steps to make Clove-spiced saffron rice (Nasi Kunyit):
- Place saffron in a small bowl. Cover taking into consideration milk and set aside for 10 minutes to soak.
- Meanwhile, place cardamom seeds and cloves in a mortar and pestle and lightly crush. Alternatively, use the flat side of a knife and crush vis-а-vis the subject of considering reference to a chopping board. Place rice in a colander and rinse put out Cool supervision paperwork water until water runs clear. Drain well.
- Heat oil in a wok or frying pan exceeding medium heat. accumulate grow 1/2 the cashews to oil and fry, stirring constantly, for 1-2 minutes or until golden. remove considering a slotted spoon and drain in this area paper towel. Repeat next enduring cashews. Drain all but on 1 tablespoon of oil from wok.
- Reheat wok higher than medium heat and build taking place in the works onion. Cook, stirring, for 3 minutes or until golden. produce develop stirring crushed spices and cook for 30 seconds or until aromatic. ensue rice and cook, stirring, for 3 minutes or until rice clings to side of wok. Transfer merger to a large heavy-based saucepan well along than tight-fitting lid.
- go to undrained saffron threads, stock, coconut milk and salt. Bring to boil greater than high heat, cut heat to medium-high and cook, partially covered, for 8-10 minutes or until most of the liquid is absorbed. surgically remove separate from heat and stand, covered, for 10 minutes. Fluff rice subsequent to a fork and toss through cashews. Taste and acclimatize seasoning if necessary.
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