Add butter or ghee to mixer bowl with rice, cinnamon, cloves, cardamom seeds and mustard seeds.
Cook 5 min/100°C or 212°F/speed soft/reverse/MC on.
Pour butter, spices and rice into internal steaming basket and rinse mixer bowl roughly.
Add 900 g or 31.7 oz water, turmeric and stock to mixer bowl.
Put internal steaming basket in place.
Put steaming trays in place with vegetables, cashews and sultanas.
Cook for 18 min/steaming temp/speed 3/MC on or speed 4 for TM5. Stir the rice occasionally.
After cooking time, remove the vegetables to a thermal server pot. Check rice and keep cooking if needed.
Remove the cinnamon and cloves and discard.
Pour rice into thermal server pot with vegetables and gently combine.
Don't drain the liquid stock completely, retain around 100 g or 3.5 oz.
Add yoghurt, curry powder, garam masala and salt.
Mix on 10 sec/speed 5.
Pour over rice in thermal server pot.
Garnish with coriander and lemon juice and let it sit, covered for 5 min before serving.
You can get malaysian meat curry powder from an indian or asian grocer. While you can use other curry powder, I highly recommend you source traditional meat curry powder (its so worth it!). Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder. Bellini Users Use your blunt blade for this recipe. At step 2 use speed 1 in place of the 'soft' function. At step 7 use ST temp and speed 3 if using an Intelli, popping a tea towel over the steaming attachment. If using a Supercook you'll need to use 130°C or 270°F and speed 4.