This golden rice dish is amazingly scented by the spices used especially the warm pungency of the cinnamon bark. Serve this dish with Dry Curry Chicken or Rendang Minangkabau or Fish in Coconut milk sauce/Sothy or any curry dishes posted in this blog.
21 oz (600 g) basmati rice - soak for 30 minutes and then drain dry
2 oz (55 g) ghee or butter
1 tsp chopped ginger
1 tbsp chopped garlic
4 shallots - thinly sliced
1 - 2 inch cinnamon bark
8 cardamons lightly crushed
1 chicken cube
1 1/2 tsp salt
40 fl oz (1.1 litre) boiling water
Coloring for the rice:
Mix 1 tsp yellow food coloring with 1/4 tsp Rose essence and 4 tbsp water.
Heat ghee or butter and add in the cinnamon bark and fry until the bark opens uo, then add in the aromatics until lightly browned.
Add in the rest of the spices and the drained rice.
Stir fry the rice until coated with oil and smell fragrant and nutty.
Pour in boiling water and seasonings.
Transfer to rice cooker and cook until done.
Sprinkle with yellow color mixture over rice and raisins(optional).
Loosen rice to mix in the color.
Top with fried shallots and cashew nuts before serving.