Beef Rice




1kg beef tenderloin, cubed

1kg basmati rice, washed and drained

250g MARIGOLD Evaporated Creamer

1.4kg beef stock

5 tbsp ghee

5 cloves garlic

3 onions

½ tbsp fennel seeds

Salt to taste



To be sautéed together:


3 star anise

4 cloves

5 cardamom pods

1 cinnamon stick

2 inches ginger, thinly sliced

1 pandan leaf



To be stir-fried in ghee:

½ cup raisins

½ cup cashew nuts

5 pcs mint leaves


  1. Boil beef tenderloin until tender. Drain, reserving boiling liquid as beef stock for cooking rice afterwards.
  2. Heat up ghee in a pan. Blend garlic, onions and fennel seed and stir-fry with sautéed ingredients together until fragrant.
  3. Add in MARIGOLD Evaporated Creamer and cook until the oil splits.
  4. Add in washed rice and stir-fry for 3 minutes.
  5. Add in beef tenderloin with its stock and season to taste with salt, stirring well.
  6. Steam rice until cooked and fluffy.
  7. Garnish rice with stir-fried raisins, cashew nuts, and mint leaves before serving.
Prep time: 40 minutes
Cooking time: 30 minutes
Serves: 4