Turmeric Rice with Cashews and Raisins
This is a take on the briyani rice. Sometimes we like to have this with curry or rendang.
- 2 cups of basmati rice
- 3 1/2 cups of chicken stock
- 3 shallots chopped
- 2 garlic cloves chopped
- 1 teaspoon curry powder
- 1 teaspoon of turmeric
- 3 star anise
- 2 tablespoons butter or ghee
- Sunflower oil
- Handfull of cashew nuts pre-fried in little oil
- 1/4 cup yellow raisins
- Salt and pepper
Chop the shallots and the garlic.
Heat a small amount of sunflower oil in a pan. Add butter or ghee.
As it melts, sautee the shallots and garlic till soft but not coloured.
Add the curry powder and turmeric powder. Toss around the oil.
Add the rice and coat every grain with the curry and turmeric paste.
Add seasoning of salt and pepper. Not too much salt.
Pour in the liquid and stir to combine everything.
Pour it all into a rice cooker.
Add your star anise and raisins and give it a final gentle stir.
Let the rice cooker cook till it's done.
Before serving, gently fork the rice and add half of the pre-fried cashews.
Serve on a big plate or bowl and top with remaining cashews.