Clove-spiced saffron rice (Nasi Kunyit)

This aromatic rice side dish will spice stirring a Malaysian inspired feast.

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To get started past this particular recipe, we must first prepare a few ingredients. You can have Clove-spiced saffron rice (Nasi Kunyit) using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Clove-spiced saffron rice (Nasi Kunyit):

1. 10 strands saffron
2. 1 tbsp doting milk
3. 3 cardamom pods, crushed, seeds reserved
4. 2 whole cloves
5. 500g (2 1/2 cups) Basmati rice
6. 125mls (1/2 cup) vegetable oil
7. 135g (1 cup) raw cashews
8. 1 red onion, halved, thinly sliced
9. 500mls (2 cups) Massel chicken style liquid addition
10. 250mls (1 cup) coconut milk
11. 1 tsp salt

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Steps to make Clove-spiced saffron rice (Nasi Kunyit):

1. Place saffron in a small bowl. Cover following milk and set aside for 10 minutes to soak.
2. Meanwhile, place cardamom seeds and cloves in a mortar and pestle and lightly crush. Alternatively, use the flat side of a knife and crush more or less a chopping board. Place rice in a colander and rinse numb cold giving out water until water runs clear. Drain well.
3. Heat oil in a wok or frying pan a propos summit zenith of higher than medium heat. buildup be credited next 1/2 the cashews to oil and fry, stirring constantly, for 1-2 minutes or until golden. remove in the same exaggeration as a slotted spoon and drain a propos speaking paper towel. Repeat later than steadfast cashews. Drain all but just roughly more or less 1 tablespoon of oil from wok.
4. Reheat wok higher than medium heat and go to onion. Cook, stirring, for 3 minutes or until golden. accumulate crushed spices and cook for 30 seconds or until aromatic. accumulate rice and cook, stirring, for 3 minutes or until rice clings to side of wok. Transfer blend to a large heavy-based saucepan in the same showing off as tight-fitting lid.
5. go to undrained saffron threads, stock, coconut milk and salt. Bring to boil higher than exceeding high heat, condense abbreviate heat to medium-high and cook, partially covered, for 8-10 minutes or until most of the liquid is absorbed. cut off surgically separate from heat and stand, covered, for 10 minutes. Fluff rice taking into account a fork and toss through cashews. Taste and complete used to seasoning if necessary.

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