Recipe Ingredient
- 500g basmati rice, washed and soaked for 1-2 hours then drained
- 2 pandan (screwpine) leaves, shredded and knotted
- 1 onion, cut into half and sliced thinly
- 2 tbsp corn oil
- (A):
- 4 cloves garlic
- 2cm piece ginger
- 3 shallots (Lightly crush the above three items)
- 4cm piece cinnamon stick
- 2 cardamoms
- 4 cloves
- 1 star anise
- (B):
- 1 tbsp plain yoghurt
- 150g UHT milk
- 600ml water
- 1/2 tsp turmeric powder
- 1 tsp salt or to taste
- 1 tbsp Maggi concentrated chicken stock
Instructions
- Heat oil in a pot and fry onion till soft. Add ingredients (A) and continue to fry until fragrant.
- Add ingredients (B) and bring to a boil. Once it boils, immediately add rice and pandan leaves. Stir well to mix then cover and leave to boil again.
- Next, reduce the heat and continue to cook till the water has been absorbed. Stir the rice again, cover and continue cooking over a gentle flame.
- Once steam is seen rising from the pot, the rice is cooked. Let stand for 20 minutes before serving.
