2.Heat a medium skillet and pour in a tablespoon of olive oil.
3.Add half the onions and sauté.
4.Add the bay leaf and the lemon grass. Stir until the onions are translucent.
5.Add half the garlic and give it a stir.
6.Empty the rice and keep stirring until the rice is opaque in color.
7.Pour a cup of the chicken stock.
8.Add the coconut milk and stir.
9.Add a cup of chicken stock and two pinches of kasubha and let it come to a boil.
10.Sprinkle in the turmeric and stir it up to mix well.
11.Add the remaining cup of chicken stock and bring it to a boil again. Cover with lid and keep on stirring after brief intervals of time.
12.In another skillet, heat a tablespoon of olive oil.
13.Drop the julienned chicken breasts and the julienned pork butt. Let it sit for 2 minutes so that they get browned well. Stir i and sauté well.
14.Add the Chinese sausage and let it get browned too.
15.Drizzle in the fish sauce and let it get incorporated.
16.Pour in the sugarcane vinegar.
17.Add rest of the onions and garlic and stir it all in.
18.Add a few turns of freshly ground black pepper and let it simmer and cook until the liquids are evaporated.
19.Strain the raisins and throw them in the rice. Mix them in and put on the lid again. Let it simmer on low heat until it is completely cooked and fluffy.
20.Fish out the lemon grass stalks from the rice and discard or optionally you could let them stay too.
21.On a plate, spoon in the yellow rice.
22.Add a pinch of kasubha to the chicken, pork and sausage skillet yet again and mix it up. Now top the rice with the meat mix.
23.Sprinkle a pinch of pink salt.
24.Drizzle the sauce around and serve with a dill stalk for garnish.