Jewelled Rice/Nasi Permata

4 rice cooker cups of basmati rice, washed and soak for 20mins, drain
2 lemongrass, bruised
3 cherry tomatoes, chopped
2 screwpine leaves, knotted
1/2 cup evaporated milk
1 cinnamon stick
2 bay leaves
3 cardamoms
3 cloves
salt to taste
yellow colouring
1 banana leaf

To be pounded
3 rose shallots
3 nips garlic
2 in ginger

Ingredients to be mixed
3 tbsp almond nips
2 tbsp yellow raisins/sultanas
3 tbsp candied yellow mixed peel, (can be bought from cake shops)
2 tbsp red chelory (can be bought from cake shops)
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
2 tbsp shallot crisps,bawang goreng
2 tbsp pomegranate seeds

Heat 4 tbsp ghee. Slightly fry the almond nips and keep aside. Then mix in the spices, cardamom, bay leaves, cloves and cardamom. Once aromatic, saute the pounded ingredients. Mix in lemongrass and stir well. Then add chopped tomatoes and bit of almond nips. Saute well and leave to cook until tomatoes turn mushy.

Mix in the drained basmati rice and mix well. Pour the evaporated milk and 1 cup water. Add salt to taste. Transfer to a rice cooker. Throw in knotted screwpine leaves/pandan leaves, and pour enough water to cook. 10mins before it turns to warm, mix some yellow colouring, then sprinkle mixed peels, red chelory, raisins, mint and coriander leaves, almond nips and pomegranate seeds. Sprinkle with shallot crisps. Cover with a banana leaf and cook until done. Garnish with pomegranate seeds and mixed peel, chelory etc before serving.