Name: Almond rice
Total time: 30 min
Yield: Serves 6
Cuisine: Indian

Ingredients

Basmati rice 2 cups
Almonds 7 pcs (remove skin by soaking in warm water, slice into thin slices diagonally)

Fresh tumeric 0.5cm (ground into paste)
Butter 2 tablespoon
Olive oil 2 tablespoon
Cardamom 3 pcs
Shallot 5 pcs (sliced)
Fennel powder 1 teaspoon
3 cups of water
Pandan leaves (pandanus odorus i.e. screwpine leave) 3 pieces (remove both ends and cut into short pieces)
Salt
Sugar

STEP 1
Rinse Basmati rice and drain well. Heat butter and oil in a large pan. Add cardamom and shallots. Fry till shallots are mild brown.
STEP 2
Add sliced almond and fry till shallots turn dark brown. By this time the almonds would have turned mild brown too. Add sliced raisins and stir.
STEP 3
Immediately add rice, fennel powder and tumeric paste. Stir until mixture is evenly spread into rice. Add salt (2 teaspoon) and sugar (1 teaspoon).
STEP 4
Continue with low heat stirring occasionally for about 10 minutes. Move entire contents into a rice cooker. Add the water (3 cups) and allow to soak for 15-20 minutes.
STEP 5
Cook rice in the cooker. Once rice is cooked, stir pandan leaves into rice and close. Allow to keep warm for 10 minutes before serving.
STEP 6
Serve with curry.

Almond rice