Ghee 125 ml (4 fl oz / ½ cup)
- Heat ghee in a saucepan and stir-fry the garlic, onion, shallots, lemongrass and tomato paste. Then add the raisins, almonds, cardamom pods, cinnamon and pandan leaves.
- Pour in chicken stock and evaporated milk. Then add rose water and mint leaves and bring to the boil. Season with salt to taste.
- Add rice and boil until cooked. Garnish with crisp-fried