黄帝饭Nasi Kuning Maharaja

将饭加入姜黄浸泡隔夜, 沥干备用。(浸泡的水留用)Soak rice with turmeric root and water overnight. On the next day, drain well and collect the drained water for using later.

在镬内热白油及食油至溶及香,加入材料A炒至香，再加入材料炒至微黄。In a wok, heat ghee and cooking oil over low heat till melted. Fry aromatic spices till fragrant. Add sliced ingredients and fry till slightly golden.

加入米饭炒至半透明，移入电饭煲,加入姜黄水、淡奶、高汤、盐、糖及班兰叶，搅拌均匀后开始煮饭。Add drained rice and fry till the grains look almost transparent. Transfer to a rice cooker. Add reserved turmeric water, evaporated milk, stock, salt, sugar and pandan leaves. Stir gently to combine.Cook rice as normal.

煮至饭熟后，放置一旁保温10~15分钟。轻轻拌松饭，盛出。吃时搭配杏仁及蔓越莓一起享用。可以少许剁碎的芫荽点缀。When rice is done, leave on warm mode for 10~15 minutes. Gently fluff rice and transfer to serving platter. Fold in almonds and cranberries with a fork. Garnish with chopped coriander.

可配搭喜欢的咖哩一起享用。Serve with your favorite curry.