| How To Cook: |
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1. Cook the rice in the salted water, strain and dry.
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2. Chop the onion and garlic and fry in the oil in a large pan until light brown.
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3. Add the chutney and spices, also the meat, ham and two thirds of the shrimps, then heat through.
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4. Gradually add the rice and cook over a gentle heat, turning occasionally but not stirring.
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5. Beat up the eggs into the milk with some seasoning and cook in the butter to make a dryish omelet. Cut this into strips.
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6. Dish up the savory rice on a large flat dish and garnish it with omelet strips and the rest of the shrimps.
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7. Serve it with cucumber salad and chutney.
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NOTE:
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Alternatively, the rice may be cooked and served separately.
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