3-4 cups Basmati Rice – washed rice till water is clear. Soak for 1 hour
2 fresh tomato – blend coarsely
50 ml tomato puree
3 tbsp evaporated milk
1 packet Dancing Chef Chicken Rice Paste
1 stalk lemongrass – bruised
Salt to taste
Spices for frying
2 pods cardamon
2 star anise
1 inch cinnamon stick
3 shallots – sliced thinly
2 garlic – sliced thinly
1) Heat oil in a wok and saute spices (cloves, star anise, cardamon, cinnamon, shallots and garlic) till aromatic.
2) In a rice cooker, add in basmati rice, lemongrass, fresh tomato, tomato puree, chicken rice paste, evaporated milk, water (1 cup rice – 1.5 cup water), fried spices with oil, salt to taste and stir to mix evenly. Let the rice cooker do the job.
3) Fluff the rice gently with a pair of chopsticks or fork.