Beriani Kurma Daging..

4 cups basmati rice (cleaned & drained)

4 cups water

¾ canned liquid milk

600 gm of meat

1 tablespoon herb dates

1 tsp ground fennel seeds

2 tsp ground of cash-cash

100 gm cashew nuts (ground fine)

¼ can of evaporated milk (combined to make yogurt)

2 tablespoons lime juice (combined to make yogurt)

3 tablespoons cooking oil

3 tablespoons ghee / margarine

2 pandan leaves

Salt & sugar to taste

Material Blend:

6 shallots

3 cloves garlic

2 cm ginger

Stir ingredients:

5 shallots (small sliced)

3 cloves garlic (small sliced)

2 cm ginger (small sliced)

1 stalk curry leaves

3 cm cinnamon stick

5 cloves

5 star anise

½ teaspoon fennel seeds

3 cardamoms

Method:

Meat cut width 2 cm thick, cleaned & drained. Heat cooking oil & ghee & add cooking materials. When onions brown, add ingredients, meat, spices, dates, fennel seedspowder, powder-cash Cash & cashew nuts. Stir until meat is tender and let burst the oil& spices. Pour water, milk, yoghurt, pandan leaves, salt and sugar. When boiling, addrice and stir until blended. When the water dried, reduce heat & cover pot and let cookuntil rice. So that the rice turns crumbly. Before serving, sprinkle fried onions, parsley &green onion, finely cut into the rice.