How to Make: Prepare the ground spices first, peel the cardamom fruit and take out the seeds. Sauté the cardamom, cloves, and cumin, then grind them. Blend the garlic, shallots, coriander, pepper, and salt until smooth. Set aside. Soak the rice for 2 hours, then steam for 15 minutes. Heat the oil, sauté the ground spices until fragrant. Add the onions, sauté until wilted. Add the tomatoes, cinnamon, star anise, curry powder, and salt. Mix well. Add the meat, stir well and add water. Boil until the meat is tender, then remove the meat.

How to Make: Wash the rice, then cook it until half cooked. Blend all the spices until smooth, then sauté until evenly distributed. Add cloves, cardamom, cinnamon, and lemongrass. Sauté all the ingredients until fragrant. Then, add the diced chicken, stir well until the spices are absorbed. Put the cooked rice into a pan. Pour in the chicken broth. Put the rice in a rice cooker or steamer, cook for 30-45 minutes until cooked. Source: Diadona.