|
650g long grain rice
1/2 liter fresh milk
2 liters water
170g sour milk (plain yoghurt)
salt to taste
4 cardamoms (crushed)
5 cm cinnamon stick
6 cloves
3 pieces star anise
5 pandan leaves (screw pine leaves)
2 stalks lemon grass (Bruised)
2 cloves garlic (crushed)
60g raisins
120g cashew nuts (split)
220g ghee or butter
40g tomato paste
Garnishing:
shallots (sliced and fried)
tomato slices
spring onions |
|
Method:
Wash rice and cook with salt, water,
tomato paste and milk until all liquid is absorbed and the grains are
fluffy.
Gently add in yoghurt and stir. Cover.
Heat butter or ghee in a frying pan and fry the rest of the
ingredients using low heat. Pour into cooked rice, stirring gently to
distribute the fried ingredients evenly. Before serving, sprinkle
garnishing over rice.
|