In Malaysia, this rice dish is made for celebrations and religious festivals. Yasmin Othman's recipe is made with carrots, cabbage and sultanas for sweetness.
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1 Soak the basmati in cold water for 5 minutes, then drain and rinse. Soak the sultanas in warm water for 5-10 minutes until plump, then drain. Meanwhile, in a large saucepan, melt the ghee or butter, then add the curry leaves and whole spices and cook for 1 minute. Add the sliced shallots, garlic and ginger and fry for about 5 minutes or until golden brown.
Add the carrot batons, shredded cabbage and ½ tsp salt and continue to cook until the cabbage is slightly softened.
Stir in the drained rice and sultanas, coating and combining them well into the mix. Pour in the stock, stir, then bring to the boil. Once it starts to boil, cover with a lid and simmer for 6-8 minutes until the stock is almost all absorbed.
Turn the heat low and leave to cook for a further 10 minutes. Remove from the heat and let the rice sit for at least 5 minutes. Using a fork, fluff up the rice and serve on a large platter or bowl. Scatter with crispy fried onions and coriander leaves.
Typical values per serving when made using specific products in recipe
Energy | 1,599kJ/ 380kcals |
|---|---|
Fat | 12g |
Saturated Fat | 6.3g |
Carbohydrates | 58g |
Sugars | 12g |
Fibre | 6.3g |
Protein | 8.2g |
Salt | 0.6g |
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