Heat oil and ghee. Fry onions until brown. Add the garlic and ginger and cinnamon and curry leaf.
When the garlic and ginger are brown add in the spices. Stir for one minute until aromatic and add in the stock, evaporated milk, yogurt, candlenut, salt,sugar, spice pouch, green chillies, the corriander leaf and spring onion and the meat.
Stir and let it boil for a bit. Add in the pandan leaf and rice. Let it boil until 3/4 cooked and closed the pot with aluminium foil.
Cover and place something heavy on top to prevent the steam from escaping. Lower the fire to very low and cook for 20-25 minutes.
pen the lid and stir the rice well before serving. Garnish with fried onion or any other preferred garnishing.