Tomato rice with chicken masak merah

Ingredients

• 2 1/2 cups of white rice, thoroughly rinsed and drained (if using basmati rice, soak for 20 minutes)
• 3 cups of water
• 1/2 cup of milk
• 2 tablespoons of ghee (clarified butter)
• 3 tablespoons of tomato puree
• 2 cloves of cloves
• One star anise
• 3 cardamom pods
• 5 cm of cinnamon
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 inch of ginger, finely minced
• 2 pandan leaves, tied together
• salt
• 1/2 chicken, cut into small pieces
• salt and turmeric, for frying
• cooking oil
• 2 stalks of lemongrass, crushed
• 1 large onion, sliced
• 5 shallots
• 4 cloves of garlic
• 3 cm of ginger
• 10 dried hot peppers, boiled until tender, then drained
• 2 tablespoons of tomato sauce
• 1 tablespoon of oyster sauce
• sugar, to taste

For the rice: Melt the ghee over medium heat and sauté the spices for 2 minutes.

Add the chopped vegetables and stir until they release their aroma.

Turn off the heat, add the rice, and stir for 1 to 2 minutes.

Add the water, milk, tomato puree, and pandan leaves. Also, add the salt.

Transfer the mixture to an electric rice cooker and cook as usual.

For the chicken in red sauce: mix the chicken with salt and turmeric, then fry it until it is golden brown. Set aside.

Heat some oil in a wok and sauté the ground ingredients until they are browned, then add the lemongrass and onion.

Season with salt and sugar, add the fried chicken, and mix well.