Kebuli Rice cooked with Rice Cooker (Ancestor Secret Recipe)

Kebuli Rice cooked with Rice Cooker (Ancestor Secret Recipe)
// Original Recipe: Umm Rayyan @ CookPad
// Recooked by THV
This one is an original recipe handed down from Yemen, so it’s not a made-up recipe. Awesome thanks for the recipe, dear Mrs. Umm Rayan. With all respect, I made some slight changes to its ingredient to match my taste. So, Thanks a lot for sharing your incredible recipe, my dear Umm Rayyan. Keep up and wish you the best.
Ingredients
The Main Ingredients
* 1 Kg Beef;
* 750 gr Rice;
* About 700 ml of Water;
* 400 ml of Milk solution,
^^ 200 ml of UHT milk mixed with water to a volume of 400 ml, replaceable with plain water, or even with a solution of creamer powder or ordinary coconut milk, suit your taste;
* 3 tbsp Cooking Oil;
* 50 gr or about 3 tablespoons of Ghee or Butter.
Ingredients for the Dry Spices
* 8 gr or about 2 tbsp Coriander;
* 4 gr or about 1 tbsp Cumin;
* 8 Cloves;
* 15 pieces of Indian Cardamom;
* ½ Nutmeg;
* 1 stick of Cinnamon.
Ingredient for the Sauteed Spices
* The Kebuli Dried Spices that have been mashed above;
* 3 Onions;
* 1 Head of Garlic;
* 1 stick of Cinnamon;
* 4 to 6 Large Green Chilies;
* 4 Cloves;
* 10 Indian Cardamom Fruits;
* ½ tsp Turmeric powder, optional;
* 1 Segment Ginger, puree, optional;
* 1 tsp Pepper powder;
* 1 tbsp of Beef Broth Powder;
* 1 tbsp of Fine Salt;
* 5 of Star Anise Flowers
* 1 Loomi aka Dried Lemon, optional;
* 100 gr or about 3 tomatoes.
Ingredients for Rice Topping
* Sufficient raisins (at about 2 to 30 gr), suit your taste.
Extras
* Pickled Kebuli Rice,
^^ here is the video recipe: • MENU IDUL ADHA | ACAR ... v;
* Kebuli Rice Sauce.
^^ For the Kebuli Rice Spicy Sauce Ingredients, there are:
** 4 to 10 red chilies, suit your taste;
** 4 Curly Red Chilies;
** 3 Red Tomatoes;
** 1 tbsp Lime or Lemon Juice;
** ¼ tsp Salt
** ¼ tsp Sugar
Notes
1// For using ordinary rice, it is better to mix the rice, the ratio between fluffier rice and flat rice is 1:1.
2// Before the rice is cooked, test the taste of the sauce until it tastes salty, so that when the rice is cooked the salty taste becomes savory. If the taste is not salty in the beginning, then the rice will be tasteless later. But yeah, it’s all up to your taste.
3// If you use freshly squeezed rice or Basmati rice, then make sure the amount of water reaches the 2nd finger joint above the surface of the rice. For the ordinary rice, the water dose is enough to reach 1 finger joint above the surface of the rice, so that the results are not prone to mushy.
4// If using a chicken meat, it is better to grill the chicken after cooking as to make it tastes better. And before grilling the meat, pleas smear it with this spread: 1 tbsp of Tomato Paste (you can use Delmonte Tomato Sauce), then 3 to 5 cloves of finely chopped Garlic, 1 tbsp cooking oil and 1 tbsp lemon or lime juice. You may also add 1 tsp of Honey. Stir well, then smear it all over the surface of the chicken meat, grill until golden brown and the chopped garlic is dry.
5// Once the rice is cooked, it’s best to stir the rice immediately until it is smooth. That way the rice will be cooked evenly and avoid the rice getting crusty at the bottom of the Rice Cooker.
6// For using the beef/mutton, after cooking, it can be eaten immediately. But sure, you can fry or grill it briefly before serving it, as long as it turns brown.
7// To tenderize the meat, in addition to using the ‘5.30.7 technique’, we can directly cook it in a pressure cooker. Cook on the pressure cooker for about 20 minutes counted when the pan sizzles. Then lift, separate the meat from the sauce. Then use the sauce to cook the rice. The meat can be fried briefly or grilled, or you can add it again to be cooked with the rice.
8// For cleaner rice results, the sauce can be filtered before being added to the rice.
9// For dry spices, you should first roast them for about 2 minutes, just until it smells good, then blend or mash until smooth. Sorry for I forgot to include the roasting scene in the video.

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