Nasi minyak is a delicious Malaysian rice dish with a rich buttery flavor infused with aromatic spices. Its name translates to "oil rice" and was once exclusively served to the Malay royal family. The dish is likely named after its main ingredient, clarified butter (ghee). The ghee rice cooked with spices gives an enticing aroma.
Nowadays, this fragrant rice dish is often featured in special occasions like Malay weddings and birthday parties, served with flavorful curries or stews such as beef rendang and ayam masak merah.
This beloved dish is also popular in neighboring countries like Indonesia and Singapore, but its preparation can vary. Therefore, we will focus on preparing nasi minyak in Malaysia in this recipe.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/nasi-minyak/ )
Ingredients A (Rice)
2 cups basmathi rice
3 1/2 cups water
0.75 cup milk
1.75 cups water
Ingredients B (spices)
1 cinnamon stick
4 cardamom pods
4 cloves
1 star anise
Ingredients C (Others)
2 tbsp ghee
2 tbsp cooking oil
1 onion
3 cloves garlic
1 inch ginger
2 pandan leaf
1 stalk curry leaves
1/4 cup raisins
1 tsp sugar
1 tsp salt
Ingredients D (Topping)
Fried shallots
Cashews
Cilantro leaves
Method:
Flavor the rice with the spices:
- Thinly slice an onion, roughly chop garlic, and grind these ingredients into a paste. Add some water to facilitate blending if you're using an electric blender.
- Cut an onion into slices. Cut the fresh ginger into thick slices, then use the spine of a knife to bash it, which will help release its flavor more efficiently.
- Tie two pandan leaves together in a knot.
- Heat ghee and vegetable oil in a large skillet. Sauté the sliced onion until it becomes soft.
- Add the cinnamon stick, cloves, cardamom pods, star anise, onion-garlic paste, curry leaves, and pandan leaves. Stir-fry until the spice mixture becomes fragrant.
Cook the rice with an electric rice cooker.
- Rinse the rice thoroughly and then soak it in room temperature water for about half an hour to soften it.
- Drain the water by pouring the rice through a wire mesh strainer.
- Add the rice to a skillet and mix with the other ingredients.
- Season the mixture with salt and sugar to taste, and then add in the raisins.
- Pour the water and milk into the skillet, stirring everything together.
- Transfer the rice mixture to an electric rice cooker and cook it until it's done.
- Let it remains in the ‘warm’ mode for another fifteen minutes after it is done before opening the lid.
- Finally, garnish the dish with fresh coriander leaves, fried shallots (fried onions), and cashew nuts.
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Website: tasteasianfood.com/
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