This yellow rice is usually served with mutton curry. The recipe is adapted from Lee Chin Koon's book of nonya recipes, Mrs Lee's Cookbook.
4 tbsp of butter
2 minced garlic cloves
1/2 teaspoon of turmeric powder
8 cardamom pods
a 2cm-long cinnamon stick
600g of washed and drained basmati rice
975ml of water
1 teaspoon of salt
a chicken or vegetable stock cube
Heat 4 tbsp of butter gently in a frying pan.
Lightly fry 2 minced garlic cloves with a 1/2 teaspoon of turmeric powder for a minute. Add 8 cloves, 8 cardamom pods, a 2cm-long cinnamon stick and, finally, 600g of washed and drained basmati rice. Stir well.
Remove from the frypan and put in a pot with 975ml of water, 1 teaspoon of salt and a chicken stock cube. Bring to the boil, then turn down to a simmer until cooked.
Garnish with fried shallots, raisins and almonds.