Nasi Mandi with Coconut Milk Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 tsp of salt
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 tsp of ground turmeric
- 1 tsp of ground cinnamon
- 1 tsp of ground cardamom
- 1 tsp of black pepper
- 2 lbs of lamb shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch of ginger, grated
- 2 tbsp of vegetable oil
- 1 tbsp of butter
- 1 cup of chicken broth
- 1 cup of raisins
- 1 cup of slivered almonds
- 1 cup of chopped fresh cilantro

Special equipment needed:
- Large pot with lid
- Skillet
- Wooden spoon
- Serving platter

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, combine the water, coconut milk, salt, cumin, coriander, turmeric, cinnamon, cardamom, and black pepper. Bring to a boil over medium-high heat.
3. Add the lamb, onion, garlic, and ginger to the pot. Stir to combine.
4. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
5. In a skillet, heat the vegetable oil and butter over medium heat. Add the rice and stir to coat with the oil and butter.
6. Add the chicken broth to the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the rice is cooked.
7. Add the raisins and slivered almonds to the skillet and stir to combine.
8. Transfer the rice to a serving platter and top with the lamb and sauce.
9. Garnish with chopped cilantro.

Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering and cooking rice.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 690
Fat: 34g
Carbohydrates: 63g
Protein: 32g
Sodium: 780mg
Sugar: 16g

Substitutions for ingredients:
- Chicken or beef can be used instead of lamb.
- Brown rice can be used instead of basmati rice.
- Dried cranberries or apricots can be used instead of raisins.
- Cashews or pistachios can be used instead of almonds.

- Add chopped tomatoes and bell peppers to the lamb for a more colorful dish.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a pinch of saffron to the rice for a more fragrant dish.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the skillet.
- Toast the slivered almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Nasi Mandi with Coconut Milk on a large platter and garnish with chopped cilantro.

Chopped cilantro, toasted slivered almonds, and pomegranate seeds.

Serve with a side of cucumber salad or roasted vegetables.

Suggested side dishes:
Cucumber salad, roasted vegetables, or naan bread.

Troubleshooting advice:
- If the rice is too dry, add a little more chicken broth or water.
- If the lamb is tough, simmer it for a longer period of time until it is tender.

Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Nasi Mandi is a traditional Yemeni dish that is popular throughout the Middle East and Southeast Asia. It is typically made with lamb or chicken and is flavored with a variety of spices.

Flavor profiles:
The Nasi Mandi with Coconut Milk has a rich and creamy flavor from the coconut milk and a warm and spicy flavor from the spices used to season the lamb.

Serving suggestions:
Serve the Nasi Mandi with Coconut Milk family-style on a large platter and let everyone help themselves.

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Region: Indonesian

Taste: Spicy, Sweet, Aromatic, Savory, Coconutty