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1 Esslöffel | oil |
2/3 Tasse | Long Grain Rice (Basmati best) |
4 | cloves |
2 | Piece Cinnamon |
1 Teelöffel | ground cumin |
1 Teelöffel | turmeric ground |
1/2 Teelöffel | black pepper freshly ground |
1 1/4 Tasse | chicken broth |
1 | Salam Leaf or Bay Leaf |
| Fried Onion Flakes |
Here's the recipe for Nasi Kuning. Ignore the reference to Crisp Beef. It's not necessary and is a lot of trouble to fix. Otherwise, the recipe is easy and good.
Heat the oil in a 1 1/2-quart saucepan over medium-high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or so. Pour in the broth, add the salam or bay leaf. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips of bell pepper, and paper thin slices of cucumber.
Fried Onion Flakes: Heat one Tablespoon oil in a heavy frying pan over medium-high heat. Add 1/2 cup dried onion flakes and stir until brown and crisp. Stores well in an airtight container.
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