Planta Rice

350gm basmati rice
2 screwpine leaves, knotted
4 tbsp planta margarine
1/2 cup evaporated milk
1 small piece rock sugar
salt to taste

1in cinnamon stick
3 cardamom
3 cloves

Grind into a paste
1in ginger
2 nips garlic
30gm onion

chopped coriander leaves
chopped mint leaves
some shallot crisps

Wash and soak basmati rice for 20mins. Drain in a colander. I made my rice in a rice cooker. I placed the rice pot on low heat in a stove. Heated the planta margarine, then add in the spices and stirred for a while, then mix in the grounded paste. Saute until the spices turn fragrant. Then, add 2 cups of water. Pour in evaporated milk and throw in screwpine leaves. Add in salt and rock sugar. Leave to boil. Once boiling, mix in the drained basmati rice. Give a stir. Leave to cook until half cook. Then top with some chopped coriander and mint leaves. Top with some shallot crisps. Then transfer the pot into the cooker. Leave to cook until it turns to warm. Finalised by topping with more chopped coriander and mint leaves and shallot crisps.  Serve with chicken or mutton dishes.
Note: The rock sugar helps to keep the grains from sticking together. You can add cashew nuts and raisins if desired.