Nasi Biryani

  • 3 tbsp vegetable oil
  • 3 large shallots (peeled and thinly sliced)
  • 3 tbsp butter
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods
  • 6 cloves
  • 2¼ cups basmati rice (450g)
  • ½ cup golden raisins (80g)
  • 2½ cups water (500ml)
  • 1 tsp salt
  • 1 tsp ground turmeric
  • ½ cup cashew nuts (toasted) (70g)


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