Bukhari Raisin Rice with Beef
Ingredients
500g beef, cut into slices
5 tbsp ghee
4 cardamom, crushed
1 cinnamon stick
2 star anise
1 large onion, shredded finely
8 shallots, ground coarsely
3 cloves garlic, ground coarsely
2cm ginger, ground coarsely
3 tomatoes, diced
2 tbsp curry powder
1 tsp ground cumin
1 tbsp ground coriander
4 tbsp raisins
Fried shallots and coriander for garnishing
Salt to taste
Ingredients for Bukhari rice:
500g long-grain basmati rice, washed and soaked for ½ hour
500ml water
1 can MARIGOLD Evaporated Filled Milk
2 tbsp tomato paste
2 pandan leaves
1 tbsp salt
1 tbsp chicken seasoning
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Heat ghee and sauté cardamom, cinnamon stick and star anise. Add in onions, shallots, garlic, ginger and stir-fry till fragrant.
Put in sliced beef, tomatoes, curry powder, ground cumin, coriander and some water. Cook it over medium heat until beef is tender. Season with salt to taste.
In the meantime, combine rice, water, MARIGOLD Evaporated Filled Milk, tomato paste, pandan leaves, chicken seasoning and salt in a rice cooker. After 10 minutes of cooking, spoon in beef mixture, add in raisins (do not stir) and continue to let it cook until rice is done.
Let it sit for 20 minutes before serving.
Before serving, add in fried shallots, gently fluff up the rice and garnish it with coriander.
Homemade fried shallots will help elevate the flavours of this dish compared to store-bought ones.
