In the Kitchen

Nasi Briyani


    • 500g rice, wash and drain
    • 2 tbsp oil or ghee
    • 2 3/4 cups water
    • 1/4 cup evaporated milk or yoghurt
    • 1 1/2 tsp salt

    Spices (A):

    • 6 cardamoms
    • 1 star anise
    • 6 cloves
    • 2 stalks lemon grass, smashed
    • 2cm piece cinnamon stick
    • 2 pandan leaves, knotted

    Fry in oil till crispy:

    • 15 shallots, sliced thinly
    • 3 cloves garlic, sliced thinly


    Heat oil or ghee in a wok and fry spices (a) until fragrant. Add rice and stir-fry well for about two to three minutes, then transfer rice into an electric rice cooker.

    Add water, evaporated milk or yoghurt, pandan leaves and salt, then switch on the rice cooker.

    When rice is cooked, dish out to serve with a sprinkling of shallots and garlic.

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