Clove Spiced Saffron Rice (Nasi Kunyit)
This aromatic rice side dish will spice stirring a Malaysian inspired feast.
The ingredient of Clove Spiced Saffron Rice Nasi Kunyit
- 10 strands saffron
- 1 tbsp doting milk
- 3 cardamom pods crushed seeds reserved
- 2 entire sum combination 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 heap
- 250mls 1 cup coconut milk
- 1 tsp salt
The Instruction of clove spiced saffron rice nasi kunyit
- place saffron in a small bowl cover in the manner of 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 not far off from a chopping board place rice in a colander and rinse under chilly frosty dealing out water until water runs clear drain well
- heat oil in a wok or frying pan higher than medium heat mount up 1 2 the cashews to oil and fry stirring constantly for 1 2 minutes or until golden sever later than a slotted spoon and drain in the region of paper towel repeat subsequently long lasting cashews drain all but nearly 1 tablespoon of oil from wok
- reheat wok exceeding medium heat and build up onion cook stirring for 3 minutes or until golden mount up 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 taking into account bearing in mind tight fitting lid
- build up undrained saffron threads stock coconut milk and salt bring to boil higher than high heat reduce heat to medium high and cook partially covered for 8 10 minutes or until most of the liquid is absorbed sever from heat and stand covered for 10 minutes fluff rice like a fork and toss through cashews taste and get used to seasoning if necessary
Nutritions of Clove Spiced Saffron Rice Nasi Kunyit
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