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Nasi Pulao

Nasi Pulao

Difficulty: Medium

Ingredients

  • Nasi Pulao
  • 2 tbsp ghee

  • 1 tbsp chopped ginger

  • 2 stick cinnamon stick

  • 3 nos star anise

  • 5 nos cardoman pods

  • 5 nos cloves

  • 1 tsp black pepper corns, crushed

  • 200gm Jati Silky Basmathi Rice

  • 3 nos tomatoes, cut into cubes

  • Nasi Pulao – Seasoning:
  • 300gm water

  • 1 tsp salt

  • ½ tsp chicken stock granules

  • 2 nos salted egg, cooked and cut into half

  • 50gm almond Clakes, toasted, for garnishing

  • Acar:
  • 200gm pineapple, cut into cubes

  • 2 nos red chili, removed seed, cut in cubes

  • 2 nos green chili, removed seed cut into cubes

  • 1 no onion, peeled, cut into wedges

  • 5 pips garlic, peeled, cut into slices

  • Acar – Seasoning:
  • 200gm white vineger

  • 120gm sugar

  • 100gm boiling water

Directions

  • Nasi
  • 1.Heat up ghee, saute chopped ginger, cinnamon stick, star anise, cardoman pods , cloves and black pepper corns till aromatic.
  • Add in Jati Silky Basmathi Rice and seasoning and cook for 1 minute.
  • Dish into a steamer, sprinkle tomatoes cubes on top and steam for 25-30 minutes till cooked.
  • Leave to cool and serve with acar, salted egg and sprinkle same almond Clakes on top.
  • Acar
  • Mix all ingredients and seasoning in a mixing bowl till well mix combine. Season for 2 hours (Stir occasionally). Chilling is optional
  • *Other accompaniments:
  • 2 cooked salted egg and some toasted almond Clakes

Notes

  • Recipes by: Chef Plilip Yoong