The Classic Style Nasi Minyak ( Plain Buttered Rice or Ghee Rice )
This beautiful ghee rice is mostly catered for formal or special ceremony such as wedding or on festive occasions . The Nasi Minyak is the simpler version of Biryani. Basmati rice , the type of long grain rice produced in India and Pakistan , is suitable to use. Ghee , is significant as it creates the rice name and taste , along with other spices that make this delicious and aromatic rice . Like the Biryani , the Nasi is best served with Curried Dalca , Pickles and Kurma or any kind of spicy or curried dishes.
How to make the Nasi Minyak ?
You need :
1 kg of Basmati rice - wash and soak overnight in water with 3 tablespoons of vinegar. This will help to expand the rice width and length as well as expedite the cooking process. The vinegar will help to cleanse the rice whilst improving its nutritional value.
Ingredients:
- 1 cup of ghee
- 1 t/spoon of minced ginger
- 1 t/spoon of minced garlic
- 3 tablespoon of blended yellow onion
- 1/2 cup of ground almond
- 3 tablespoon of rose water
- 1/2 tin of evaporated milk
- a bunch of fresh mint leaves
- a stalk of coriander leaves
- salt to taste
- 1 cinnamon stick
- 3 cloves
- 1 star anise
- 3 cardamoms
- 2 pieces of pandan leaves - tie as knot ( skrew pine leaves )
- 1 big yellow onion - ring sliced
For garnishing
- A small bowl of fried sultanas
- A small bowl of fried shallot
- A small bowl of cashew nuts
- In a rice pot , melt the ghee oil . Sauteed the minced spices , ground almond and the 4 siblings ( Cinnamon stick , the cloves , the star anise & the cardamoms ) together with the sliced onions . Let it simmer until the onions soft and fragrant .
- Add in the rice . Fry it together with the fragrant spices and let it combine .
- Add in water , the rose water and the milk . The ratio : 1 cup of Basmati rice to 1 1/8 cup of water.
- Put in the pandan leaves and salt .
- Stir and leave it to boil .
- Once boiled , stir the rice thoroughly . Let the boiling liquid dried and absorbed into the rice .
- Cover the pot with aluminium foil , place the lid and put heavy burden on top .
- Let it steam over low heat for 10 - 15 minutes .
- In between the steaming process , lift the cover and add the roughly course mint and coriander leaves .
- Stir , cover the pot and off the heat once the aromatic smell extracted .
- Scoop out the rice in serving bowl , spread the cashews , the sultanas and fried shallot on top .
