Ingredients:
40g onions
6g pandan leaves (screwpine)
70g vanaspati (vegetable ghee)
small cinnamon stick
1 star anise
5g young ginger
5g garlic
1/4 tsp fennel seeds (jintan manis)
1.5 litres water
900g rice
240g trimmed lamb rack
1 tsp turmeric powder
1/2 tsp black peppercorns
18g salt
pinch of saffron
1 1/2 tsp water
66g milk
15g spring onions
15g Chinese celery
93g tomatoes
21g carrots

Method:
1. Peel and slice onions. Wash and fold pandan leaves.

2. Heat vegetable ghee and saute cinnamon and star anise. Add sliced onions.

3. Peel and chop garlic and ginger. Add to vegetable ghee and continue frying. Add pandan leaves and stir well until the garlic is golden brown.

4. Add fennel seeds. Fill up with water and bring to boil.

5. Wash rice well.

6. Slice lamb into equal chops. Marinate lamb with turmeric powder and pepper.

7. Add rice to the water, add lamb chops and salt and mix well.

8. Bring to the boil and reduce heat. Let it simmer while covered over low heat until rice is almost cooked.

9. Dissolve saffron in water. Just before rice is cooked, add saffron and milk and mix well.

10. Wash and slice spring onions and celery into 5cm sticks. Wash and cut tomato into wedges. Peel and cut carrot julienne. Add all vegetables to the rice.

11. Stir well and serve immediately.