Nasi Briyani

Soak 2 cups of rice in water for 30 minutes, then drain thoroughly.

Blend 1 garlic clove, 5 cm piece of ginger, 1 tbsp poppy seeds, and 2 tbsp water into a smooth paste.

Heat 4 tbsp butter in a heavy-bottomed pot over medium heat and toast 5 cloves and 5 cm cinnamon stick for 1-2 minutes until fragrant.

Add 1 cup chopped onion to the pot and fry until golden brown, stirring frequently.

Stir in the ginger-garlic-poppy seed paste and cook for 2-3 minutes, then add 1 tsp curry powder and 1 tsp turmeric powder, stirring constantly.

Add the drained rice to the pot and stir-fry for 3-4 minutes until each grain is coated with the spiced butter.

Pour 1 can of coconut milk and enough water to cover the rice by approximately 1 inch, then crumble 1 chicken bouillon cube into the mixture and stir well.

Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the rice is cooked and liquid is absorbed.

Meanwhile, toast 10 cashew nuts and 10 almonds in a dry pan over medium-low heat for 3-4 minutes until lightly golden, shaking the pan occasionally.

Remove the pot from heat and let it rest, covered, for 5 minutes without lifting the lid.

Fluff the rice gently with a fork, breaking up any clumps, and transfer to a serving dish.

Garnish the nasi briyani with the toasted cashews and almonds, distributing evenly across the top before serving.