I had this rice with rendang from Moh’s stall at the Katanning Harmony Festival.
It was so good, rice could never be the same for me again. I wanted to make it myself. I demanded that Moh share his prized Secret Family Recipe. I pestered him relentlessly. Finally I extracted it from him under torture. I whistled the Chicken Song over and over again until Moh told me exactly how to make this delicious dish. Then I sang Achy Breaky Heart until he gave his consent for me to publish it on my blog.
So here, with permission, is Moh’s secret recipe.
Saffron Nasi Minyak
- 1 medium onion
- Star anise
- A few cloves
- two tablespoons butter
- 4 cups rice – long grain/Basmati
- A good pinch of Saffron threads
- Blend the onion and garlic to a paste (I had to add a little water)
- Crack the star anise and fry it for a minute in the butter
- Add the onion, garlic and cloves and sauté for a few minutes
- Put the mixture in the rice cooker with the rice
- Add the requisite amount of salt and water and turn on the cooker
- When the rice is nearly cooked (water almost gone) poke holes in the rice with a chopstick or similar tool, and insert a little saffron in each hole
- Cover and leave to finish cooking
- Stir and serve.
When I first made this, I had a guest round for dinner. It came out beautifully, but I forgot to take a photograph. So I had to make it again this evening for the blog. And because I really like it. On my second try I could not help tweaking it a bit as I always seem to do. I substituted a few shallots for the onion and added a few cardamom pods to the spices. I think it is as good as Moh’s original, perhaps even better. Andrew came in while I was processing the photo to upload. Before I knew it, he had eaten half of the rice. He then took half of what remained home with him. No greater compliment than that.