Nasi Kembuli (Chitty)


4 cups rice, washed and drained
2 sticks cinnamon bark
10 shallots, pounded
2 cloves garlic, pounded
5 tbsp ghee
1 tbsp cashewnuts
1 tbsp raisins
4 tbsp coriander
2 tbsp cumin


Boil cumin and coriander in five cups water. Strain the water and pour it into the rice cooker.

Fry cashewnuts and raisins together in ghee and put aside. Use the same ghee and fry cinnamon bark and shallot until fragrant. Add garlic. Pour in rice grains. Mix thoroughly. Add in cashew nuts and raisins. Pour mixture in coriander and cumin water and leave to cook.

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