• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. Heat oil in a pot and fry onion till soft. Add ingredients (A) and continue to fry until fragrant.
  2. 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.
  3. 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.
  4. Once steam is seen rising from the pot, the rice is cooked. Let stand for 20 minutes before serving.

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