Ingredients:
• 1 kg rice
• 1 / 2 kg meat goat bones that are still young
• 3 tbsp raisins
• 3 tbsp fried onion
• 2 tbsp samin oil
• 1 tsp salt
• 1 stem cinnamon
• 4 seed clove
• 1 / 2 nutmeg seed
• 2 pcs peka flower
• 2 pieces cardamom
• 2 stem lemon grass
• 5 pieces of orange leaves
• 2 pieces of bay
• 1500 ml of milk condensed medium
• Oil and salt sufficiently
Refine spices:
• 3 cloves of garlic
• 5 cloves of onion
• 1 tbsp coriander
• 1 tsp caraway
• 1 / 2 tsp aniseed
• 4 cm turmeric
• 2 cm ginger
How to make:
- Sauteof refine spices with cinnamon, clove, nutmeg, peka flower, cardamom, lemongrass, lime leaves, bay and salt until fragrant and cooked.
- Put mutton, cooking until the meat changes color, put into the rice.
- Saute heavily with seasoning until fragrant, put raisins and coconut milk, lower the fire, cooking up a karonan.
- Turn off the fire, lift karonan, steam for 45 minutes, lift and add of samin oil, poke average, serving.
