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Clove-spiced saffron rice (Nasi Kunyit)
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Fragrant Malaysian-inspired spiced rice to elevate any meal.
Ingredients:
  • 10 strands saffron
  • 20.60 gm warm milk
  • 3 cardamom pods, crushed, seeds reserved
  • 2 whole cloves
  • 500g (2 1/2 cups) Basmati rice
  • 125mls (1/2 cup) vegetable oil
  • 135g (1 cup) raw cashews
  • 500mls (2 cups) chicken style liquid stock
  • 250mls (1 cup) coconut milk
  • 2.40 gm salt
Instructions:
  • In a small bowl, combine saffron with milk and let it soak for 10 minutes.
  • Prepare the cardamom seeds and cloves by gently crushing them in a mortar and pestle or with the flat side of a knife on a chopping board. Rinse the rice in a colander under cold running water until the water runs clear. Drain well before using.
  • In a wok or frying pan over medium heat, fry half of the cashews in oil, stirring constantly, until golden (1-2 minutes). Remove with a slotted spoon and drain on paper towel. Repeat with the remaining cashews. Keep about 1 tablespoon of oil in the wok.
  • Heat up the wok over medium heat, then add the onion and cook, stirring, for 3 minutes until it turns golden. Next, add the crushed spices and cook for 30 seconds until they become aromatic. Stir in the rice and cook for 3 minutes until it clings to the side of the wok. Finally, move the mixture to a large heavy-based saucepan with a tight-fitting lid.
  • Combine saffron threads, stock, coconut milk, and salt in the pot. Bring it to a boil over high heat, then reduce to medium-high and cook partially covered for 8-10 minutes until most of the liquid is absorbed. Remove from heat, cover, and let it sit for 10 minutes. Fluff rice with a fork and mix in cashews. Adjust seasoning to taste.

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