- Heat vegetable oil in inner pot and add sliced shallots, fry until golden. Remove and drain on paper towels.
- In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry until fragrant.
- Add uncooked rice and stir to combine, then add golden raisins.
- Pour in 2½ cups (500ml) water and bring it to a boil (Stirring occasionally). Season with salt.
- Cover, reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed.
- Mix ground turmeric with some hot water in a small bowl mixture and add onto cooked rice. Fluff rice gently with spatula.
- Reduce heat to the lowest setting and let cook for another 3 minutes. Turn off heat.
- Cover and transfer the inner pot into the vacuum outer pot and heat insulating cooking for approximately 30 minutes.
- Garnish with fried onions and cashew nuts before serving.
Nasi Biryani
Ingredients