Serves (4 to 5)

100 grams                  Ghee

Ingredients (A)

1 piece                        Cinnamon Stick

3 pieces                      Cardamom Seed

1 piece                        Star Anise

3 pieces                      Cloves

Ingredients (B)

1  big                          Onion (finely sliced)

3 stems                      Lemon Grass

Ingredients (C)

1 tablespoon              Ginger (paste)

2 tablespoons            Garlic (paste)

Ingredients (D)

10 sprigs                    Coriander Leaves (pluck the leaves only)

10 sprigs                    Mints Leaves (pluck the leaves only)

3 sprigs                      Pandan / Screw Pine Leaves (tie them)

1 piece                       Red Chillies (finely sliced)

2 pieces                     Green Chillies (finely sliced)

100 grams                 Tomatoes (chopped)

2 tablespoons            Butter

1 teaspoon                Cumin Powder

2 teaspoons               Fennel Powder

2 teaspoons               Fish Curry Powder

2 cubes                      Vegetable Stock or

3 teaspoons               Aromat Powder

Ingredients (E)

600 ml                       Water

As necessary            Salt

Ingredients (F)

500 grams                  Long Grain Rice

¼ bottle                      Rose Water

50 ml                          Evaporation Milk

Ingredients (G)

As necessary            Yellow Liquid Colour

1. Put the rice into a large bowl and wash it under running water for few times; then soak it in water for about 20 minutes, then strain it and leave it aside.

2. Cut split the red and green chillies into two and remove the seeds, then slice it.

3. Heat the ghee in a large cooking pot.

4. Add in the Ingredients (A), and fry it till fragrant.

5. Then add in the Ingredients (B), and fry it till golden brown.

6. Then add in the Ingredients (C), and fry it.

7. Then add in the Ingredients (D), with little water and fry it well.

8. Add in Ingredient (E).

9. Boil it for 5 minutes and add in the Ingredients (F).

10. Add in salt if it is necessary.

11. Once the rice is added, stir it occasionally till water level decreases till the top of the rice, then stir it and cover the pot; cook it in a low flame for 8 minutes.

12. After the 8 minutes, stir it. And cover the pot properly and cook it in a low flame till cooked.

13. Add in the Ingredient (G) as necessary; (do not stir it) cover the pot and leave it for 3 minutes or so and then stir it.