Nasi Minyak Syawal
4 tbsp (60ml) cooking oil
3 tbsp (45g) cashew nuts
10 pcs (1g) cardamom
2 pcs (2g) star anise
1 cinnamon stick (6g)
10 pcs (1g) clove
1/2 cup (125g) red onion (sliced)
4 cups (1kg) basmati rice (washed)
4 tsp (20g) salt
2 tsp (10g) sugar
1 can MARIGOLD Evaporated Filled Milk
6 stalks (60g) coriander (roughly chopped)
4 stalks (60g) spring onion (roughly chopped)
3 tbsp (45g) golden raisins
4¾ cups (1.175 litres) water
2 pcs (10g) pandan leaf (knotted)
3-4 saffron threads (0.2g)
2 tsp (10ml) hot water
2 tbsp (30g) ghee
Fried shallots, coriander and spring onion for garnishing
Heat oil in rice cooker. Sauté cashew nuts until golden. Set aside.
Mix cardamom, star anise, cinnamon and clove. Sauté for 2 minutes, then add red onion and stir until golden and fragrant.
Add in washed rice, salt, sugar and stir well.
Add MARIGOLD Evaporated Filled Milk, coriander, spring onions and raisins into the rice cooker. Mix well. Add in water and pandan leaf. Cook for 30 minutes or until ready.
Mix saffron and hot water in separate bowl and sit for 10 minutes, then strain.
Add a small amount of saffron-infused water and ghee on the surface of the rice and sit for another 5 minutes.
Fluff the rice with a fork before serving.
For garnishing, add fried shallots, sautéed cashew nuts, spring onions and coriander.
Alternatively, the rice can also be steamed using a wok. Simply reduce the amount of water to 4¼ cups (1.075 litres) for 4 cups of rice.