1kg beef tenderloin, cubed
1kg basmati rice, washed and drained
250g MARIGOLD Evaporated Creamer
1.4kg beef stock
5 tbsp ghee
5 cloves garlic
½ tbsp fennel seeds
Salt to taste
To be sautéed together:
3 star anise
5 cardamom pods
1 cinnamon stick
2 inches ginger, thinly sliced
1 pandan leaf
To be stir-fried in ghee:
½ cup raisins
½ cup cashew nuts
5 pcs mint leaves
Boil beef tenderloin until tender. Drain, reserving boiling liquid as beef stock for cooking rice afterwards.
Heat up ghee in a pan. Blend garlic, onions and fennel seed and stir-fry with sautéed ingredients together until fragrant.
Add in MARIGOLD Evaporated Creamer and cook until the oil splits.
Add in washed rice and stir-fry for 3 minutes.
Add in beef tenderloin with its stock and season to taste with salt, stirring well.
Steam rice until cooked and fluffy.
Garnish rice with stir-fried raisins, cashew nuts, and mint leaves before serving.