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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