I normally cook white rice so it’s always a welcome change when it’s something different. I found this recipe on the net and made some changes to it. This aromatic yellow rice takes about 20minutes to prepare and is so scrumptious eaten with lamb chop or chicken shawarma. A perfect recipe when you’re not in the mood to whip up dishes which takes patience and time but wanting to make an impression on your diner. I served this with butter broccoli and beef rendang. It was a hit with my kids and my hubby and defnitely ME. But sadly, this was the only pic I took before digging in. The smell was intoxicating….it’s turned out good enough for me to make another round soon.:)

Ingredients: (serves 4)

2 cups rice - preferably Basmati (I used normal long grain white rice)
1 clove
1 cinnamon stick
6 cardamom
4 tbsp butter
3 tbsp raisins
1 tsp tumeric powder
salt to taste
600ml water

Method:

1. In a shallow pot, melt the butter. Don’t brown it.
2. Add the spices. Fry till fragrant.
3. Add the rice, stir for 1 min.
4. Add the water, tumeric, salt and raisins. Bring to a boil.
5. Lower the fire and simmer covered.
6. When water has dried, remove cover, stir to fluff the rice. (If the rice is too crunchy, add a bit more warm water, stir and cook covered until dry.)
7. Cover again and let sit for 10 minutes before serving.