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Nasi lemak tastes even better when eaten with chicken curry or fish curry.
- In a deep non stick pan, add raw rice with sufficient water, mix well and bring to boil.
- Add the coconut milk, mix well and simmer till the rice is cooked.
- When the rice is almost cooked, add the lemon grass and red chillies, mix well and cook on a slow flame till the rice is completely cooked.
- Keep aside.
- Heat a tsp of ghee in a pan, add the onions and tomatoes and saute till onions turn golden brown.
- Cool and blend the fried onions and tomatoes along with the almonds, cashewnuts and a little water in a mixer to a coarse paste.
- Heat the remaining ghee in a pan, add the paneer and fry till they turn golden brown.
- Add the paneer to the paste, mix well and simmer till the mixture becomes thick.
- Add some water and the palak leaves, turmeric, chilli powder and salt, mix well and cover and cook for 2-3 minutes.
- Keep aside.
- Place the rice in a glass bowl and press firmly.
- Now invert the glass bowl over, taking care that it is in the centre of the plate.
- Now place a fresh strand of lemon grass on the rice and serve with the side dish.
- Serve hot.
This recipe was contributed by apoorva23 on 12 Feb 2019
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