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

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