Step 1

Slice shallots and onion. Mince garlic and ginger. Take the bottom part of the lemongrass and bruise it with the back of a knife.

Step 2

Heat ghee and margarine in a rice pot over medium heat. Add lemongrass, shallots, onion, garlic and ginger. Sauté until soft. Then, stir in star anise, clove, cardamom pods and cinnamon until fragrant. Meanwhile, rinse rice and discard excess water. Add a knotted pandan leaf to the pot and sauté for about 30 seconds before adding rice.

Step 3

Add evaporated milk, water and a pinch of salt into the pot. Mix well and once liquid begins boiling, reduce heat to the minimum and cover the pot. Cook rice for another 15 minutes. Turn off the stove.

Step 4

Mix water and turmeric powder evenly. Pour turmeric water onto cooked rice. Place fresh coriander (stalks and leaves) into the pot of rice. Cover it and let the rice sit for another 10 minutes before serving.