Turmeric rice or nasi kunyit is a festival dish popular in Malaysia which is similar to our bringhe. The main ingredient of this recipe, the basmati rice is not indigenous to our country and used mostly in Indian and middle eastern dishes. It is also very expensive so if you are looking for any substitute, you can use Jasmine rice.
300gramsbasmati ricesoaked in cold water for 20 minutes, drained and dried
3Tbsp.corn oil
2star anise
1tsp.ginger pastevery finely minced
1tsp.garlic pastevery finely minced
2stalks lemongrasssmashed
2tsp.fresh turmeric paste or turmeric powder
2long red chiliescut in half
1/2cupcoconut milk
3cupswater
1turmeric leaf
Salt to taste
Fried shallotsoptional
Fresh turmeric leavesoptional
Instructions
How to cook Turmeric Rice:
In a wok or deep frying pan, heat oil over moderate heat and fry the star anise until fragrant.
Add ginger and garlic pastes, fry for 2 minutes. Add lemongrass, turmeric, and red chilies and stir fry for another 2 minutes.
Stir in coconut milk, water, turmeric leaf, and drained rice. Season with salt and bring to a boil.
Reduce the heat to low and simmer, covered, stirring from time to time, until all the liquid has evaporated and the rice has cooked, about 25 minutes.
Fluff the rice and serve hot.
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