Nasi Minyak

Name: Nasi Minyak (Ghee Rice)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp salt; 2.5-cm (1-inch) length cinnamon stick; A handful of dried cranberries; 5-cm (2-inch) knob ginger, peeled; A handful of roasted cashew nuts; 2 shallots, peeled; 2 cloves garlic, peeled; 2 star anise; 3 cloves; 3 cardamom pods; A pinch of yellow food colouring powder; 2 tsp water; A handful of coriander leaves; A pinch of orange food colouring powder; 1 Tbsp crisp-fried shallots; 370 g (13 oz) basmati rice; 3 Tbsp ghee (clarified butter); 2 pandan leaves, rinsed and cut into 10-cm (4-inch) lengths; 800 ml (26 fl oz / 3¼ cups) water, mixed with 4 Tbsp fresh milk

Ghee Rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

Basmati rice is considered to be one of the finest and most flavourful grains. I often use basmati rice to make nasi minyak and serve it with curries and pickles on weekends or when we have guests. When making this dish, food colouring is usually added to enhance the look of the dish.

Ingredients

370 g (13 oz) basmati rice
3 Tbsp ghee (clarified butt

Asia
Malaysia
Main course
Vegetarian
Gluten-free
South East Asia

Method

Rinse the rice and drain. Set aside.
Pound the ingredients for the spice paste coarsely using a mortar and pestle. Set aside.
Heat the ghee in a heavy-bottom pan over medium heat. Add the whole spices and fry for a few seconds until fragrant.
Add the spice paste and pandan leaves and fry for 2 minutes until the mixture is slightly dry and frag