300g (2 cups) basmati rice, rinsed, soaked for an hour then well drained
2 tbsp ghee
2 tbsp oil
1 tsp chopped ginger
1 tsp chopped garlic
1 shallot, sliced thinly
3cm cinnamon stick
4-5 cardamom pods, lightly smashed
¾-1 tsp salt
1 tsp chicken stock granules
½ tsp yellow food colouring
A few drops rose essence
Heat ghee and oil in a wok; fry ginger, garlic and shallot until lightly browned and fragrant. Add cinnamon stick, cloves and cardamom. Fry until aromatic.
Stir in rice then pour in flavoured water. Add salt and chicken stock granules. Stir well to mix.
Transfer rice mixture to an electric rice cooker and cook until rice is done. Allow rice to stand for 15 minutes in the pot before fluffing it. Serve hot with the chicken briyani.