Recipe Ingredient
- 2 tbsp margarine or ghee
- 1 onion, sliced thinly
- 2 cloves garlic, chopped
- 2 tbsp oil
- Spices:
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 3 cardamon pods, split open, retain the seeds and discard the skin
- 4 cloves
- 3cm piece cinnamon stick
- Seasoning:
- 1/2 tsp salt
- 1 tsp chicken stock granules
- 400g basmati rice or long grain rice, washed and drained
- 1 litre water
- Fruits and nuts:
- 75g slivered almonds
- 50g golden raisins
- 25g currants
- 1 pandan leaf, knotted
Instructions
- Heat margarine in a deep saucepan. Fry the onions and garlic till flagrant.
- Add the oil and stir in spices. Fry until aromatic. Mix in rice and add seasoning.
- Pour in water and bring to a boil. Reduce heat, add pandan leaf and simmer covered for about nine to 10 minutes or until rice is tender and all the water is absorbed. Turn off the heat.
- Mix in fruits and allow rice to stand for five to six minutes. Just before serving toss in slivered almonds and mix well. Dish out and serve.
