1. Using a rice pot (the removable pot only) on the stove, heat up ghee and fry onions, garlic and ginger until very caramelised.
Make sure they are really caramelised. It gives so much flavour to the rice
2. Add in cubed mutton pieces and briyani spice powder. Cook until mutton is no longer pink.
I used Faiza briyani spice powder. I was quite pleased with the taste and aroma.
3. Pour in evaporated milk, water, pandan leaf, salt and chicken powder. Bring it to a gentle simmer.
Taste and make sure it is seasoned correctly
4. Add in rice and half of chopped mint and coriander. Simmer again and transfer into rice cooker and press 'Cook' button.
I used Basmathi rice. They are light and fluffy after cooking
5. Once cooked, off the switch add in food colouring if you wish and let the rice sit for at least 10 minutes.
Switch off the power when 'Cook" button pops up. This prevents rice crust forming at the bottom
6. Give briyani a stir and garnish with more chopped mint and coriander before serving.