Serves 6-8


Ingredients:

600g Basmati rice, wash and drain
water (equal in volume to rice used)

grind to a smooth paste:
3 cloves garlic
2 slices (2cm thick) ginger

for frying:
½ onion, thinly sliced
1 pc (5cm length) cinnamon
4 cloves
3 cardamoms

1 fragrant screwpine leaf
1 tin (1 cup) tomato juice
1 tbsp plain yoghurt
2 tbsp evaporated milk
4 tbsp ghee
salt to taste


Method:

• Mix tomato juice and yoghurt with water and milk. Heat ghee, add ingredients for frying, garlic-ginger paste and screwpine leaf. When onions are brown, add tomato-water-milk mixture and salt. Cover pot and bring to the boil. Add rice.
• When water is absorbed, lower heat and continue cooking, making quite sure the pot is well covered. When steam emits from pot, the rice is cooked. When serving, garnish rice with green peas and shredded omelette.

Ingredients:

40g dried anchovies (ikan bilis), split in half
1 cup grated coconut
5 shallots
3 red chillies
1 pc (size of almond) ginger
1 tsp tamarind, remove seeds
salt to taste
oil for deep frying


Method:

• Deep fry ikan bilis till crisp, then drain.
• Grind coconut, add tamarind pulp and salt and continue grinding till fine. Add chillies, shallots and ginger and when fine, add fried ikan bilis and grins coarsely. Put paste in serving dish.