NASI KARI KAMBING TIN ADABI (CANNED MUTTON CURRY RICE)

This is my second attempt to do this viral spicy aromatic rice. My rice turned out to be too wet in my first try. Thanks to the recipe from my friend, Intan Suraya, I finally got it right! 

Ingredients: (for 2-3 persons)

1 can of Kari Kambing Adabi (Mutton Curry) 

300g (2 cups*) of Basmati rice (soaked in water for 30 mins)

200ml (1 cup) of Evaporated Milk

100ml (1/2 cup) water

1 tbsp of ghee/ butter/ cooking oil

1 onion (thinly sliced)

1 tomato (diced)

2 pandan leaves (tied into a knot)

1 stalk of coriander (for garnish) 

Note: * the rice measuring cup that comes with the rice cooker

Method: 

Melt the ghee in the pan. Then sauté the onion and tomato until they become soft. 

Add mutton curry, water and evaporated milk. Bring it to a boil. Add some salt if you like, at this stage.   

You don't have to boil it too long since the mutton curry is already cooked. Transfer the curry mixture into the rice cooker. Be careful, it's HOT! Place in the pandan leaves on top. Cook using the same setting as your regular rice. FYI, I use a Tefal Mini Rice Cooker RK5001.

It's done, guys. Check it out! 

 Before serving, garnish with chopped coriander leaves, which add some freshness and colour to the rice.

So delicious, aromatic and satisfying!   

You can enhance the flavours by sautéing (at low heat) the "empat sekawan" spices - cinnamon (kayu manis), star anise (bunga lawang), cardamon (buah pelaga) and clove (bunga cengkih) before the onion. I skipped this step because I do not keep much spices at home... and it turned out quite alright!