Nasi Minyak

Nasi Minyak? Got you wondering? What is Nasi Minyak? Our Malaysian, specifically Malay style (Pucuk Ubi Masak Lemak) rice dish cooked alongside quite a whole list of ingredients. Mainly of course our local herbs and spices, and nasi minyak if I am not wrong, must be regarded as another rice dish trending near, far or close to Briyani (Burmese Briyani, Hyderabadi Vegetable Briyani & Vegetable Briyani). Why? Pretty much the main elements speaking for themselves. The main elements of ghee (Ghee Rice), spices, nuts, raisin, and of course any kinda of rice dish which is quite outstanding must be made with Basmati rice. We in Malaysia are also not short of our other famed rice dishes (Nasi Kerabu, Nasi Bunga Telang, Nasi Ulam & Nasi Dagang). Each and every one of it is a representation of our Malaysian food colors (Nasi Pudina & Nasi Kunyit) and Nasi Minyak on the whole, a rich, filling, aromatic and like a must have for special occasions rice dish. Furthermore, the pairing for Nasi Minyak is endless. Mostly spicy dishes, or as you wish, as you like (Roti Jala Kari Kambing, Ayam Buah Keluak, Salad Bunga Kantan & Sambal Udang). 

Ingredients

2 cups basmati rice - wash and drain off water

2 tbsp cashew nuts
2 tbsp black raisins
4 shallots - slice thinly

3 tbsp ghee or butter

1 tsp garlic paste

1 tsp ginger paste

1 red chilli – slice

1 green chilli – slice

1 lemongrass – smash

Spices – 2 cinnamon, 1 star anise, 3 bruised cardamom and 3 cloves

3 to 4 screwpine/pandan leaves – bundle up

1 tsp turmeric/kunyit powder

¼ tsp saffron strands – optional

2 cups carton milk

1 cup water

Salt to taste

Method

Heat ghee and fry shallots till crispy. 

Remove and keep aside.
Do the same to the cashews. 

Then, quickly blister raisins in the same ghee.

Remove and keep aside.
In the same ghee/pan, saute spices, ginger paste, garlic paste, chillies and lemongrass.

Add rice, stir a couple of times and tip into the rice cooker.

Pour in milk and water and add turmeric powder, pandan leaves and salt.

Stir and cook, thereafter add saffron strands (optional) and fluff up rice.

Garnish with fried shallots, cashews and raisins.