I got the recipe from my good friend Latifah Osman. After some research and trials, I come up with a recipe that is quite different from Latifah's.
Ingredients:
(A)
3 cups basmathi extra long grain - washed and soaked for 1/2 hour
3 yellow onions (holland) - cut into wedges (deep fry until golden)
3 tomatoes - thinly sliced
3 eggplants (4 inches long) - sliced and deep fry for 3 mins
3 tbsp of raisin
(B)
300 gms of beef - cut into small cubes( you could substitute the beef with chicken/lamb)
4 cloves
2 sticks of 2 inches cinnamon stick
1 star anise
5 cardamoms
1 tbsp whole black pepper
Salt - to taste
Method:
Boil (B) until beef is tender. Take out the beef. The remaining stock will be used to cook the rice later.
In a 2.5 liter rice cooker, arrange the ingredients accordingly.
The sliced tomatoes should be at the bottom of the pot. Next is the fried eggplants, onions, beef, raisins and rice. Pour the beef stock slowly into the pot and cook. The rice and water ratio is 3:5. Please do not stir the rice or remove the lid when it is cooking.
When the rice has cooked, remove the lid from the pot. Place a large platter over the pot then flip the pot so the rice is upside down on the platter. Ready to serve.
Serve this dish with tomato salsa and salad.
