Briyani rice - Version 2

Ingredients:

Roasted cashew nuts and raisins
1 onion
Spice mix - 8 cardamon, 1 cinnamon broken into 3 pieces, 3 star anise and 12 cloves
3 tsp grinded nut paste - comprises of 10 cashew nuts and 2 candlenuts)
3 tsp ginger garlic paste
Chinese parsley
2 bundles of pandan leaves
1. 5 tb salt
1 cup yogurt
8 cups rice
3 cups of grinded tomato paste
2 cups carnation milk
Saffron

Method:

1. Roast cashews and raisins in ghee and leave it aside.
2. Fry 1 onion (sliced vertically thin) until its brown and leave it aside.
3. In the same pan, add more ghee oil and saute the spice mix ( 8 cardamon, 1 cinnamon broken into 3
    pieces, 3 star anise and 12 cloves) well.
4. Add 3 tsp grinded nut paste and saute well for 3 min.
5. Add 3 tsp ginger garlic paste for 3 min until it browns slightly.
6. Add Chinese parsley and 2 bundles of pandan leaves. Saute them well at medium flame for about 3 mins.
7. Add 1.5 tb salt, 1 cup yogurt and stir well under the flame for a 1min
8. Add 8 cups of soaked rice and 2 cups of water and cook well for about 5 minutes until it boils
9. Transfer the whole mixture into a rice cooker and add 4 cups water, 3 cups of grinded tomato paste, 2
    cups of carnation milk.
10. Add some saffron and turn on the cooker.
11. While it is cooking half way, open the cooker and stir the rice to ensure all the rice is cooked evenly.
12. After it has been cooked, add the roasted cashew nuts and raisins and fried onions and mix them well
      before serving.