Malaysian Wedding Rice with Meat (Nasi Bukahari)

Servings: 8

Ingredients:

3 Tablespoons Olive Oil

4 Medium Shallot, sliced

1 Inch Ginger, sliced

3 Cloves Garlic, sliced

3 Whole Dried Chiles, crumbled

1/4 Teaspoon Curry Powder

1/4 Teaspoon Fennel, ground

1/4 Teaspoon Cumin

1/4 Teaspoon Coriander, ground

2 Cups Coconut Milk

1 Teaspoon Salt

3/4 Cup Diced Beef Or Chicken, cooked

1/2 Cup Water

4 Cups Rice

3 Tablespoons Roasted Cashews

3 Tablespoons Cilantro, finely chopped

Cooking Instructions:

Put oil in pan, add shallots, ginger, garlic and chiles. Fry for 2 minutes. Add curry powder, fennel, cumin and coriander. Stir well. Add milk, salt, meat, water and rice. Mix well and bring to a boil. Cover the pan and simmer over low heat for 15 minutes. Stir once and if too dry add a little water. Serve warm garnished with cashews and cilantro.

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