Nasi Minyak (Traditional)
Hidangan tradisional · Malay
A fragrant and rich rice dish cooked with ghee, spices, and milk, often served during special occasions. This traditional version emphasizes authentic flavors and aromatic spices.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice2 cups
- Ghee4 tbsp
- Whole milk1 cup
- Water1.5 cups
- Shallots, thinly sliced1 cup
- Garlic, minced3 cloves
- Ginger, grated1 inch piece
- Cloves4
- Cardamom pods4
- Star anise1
- Cinnamon stick1 inch piece
- Salt1 tsp
- Fried shallots for garnish1/4 cup
- Fresh cilantro for garnish2 tbsp
Langkah
- 1
Rinse the basmati rice until the water runs clear. Drain well.
- 2
In a pot or rice cooker, heat the ghee over medium heat. Add the sliced shallots and sauté until golden brown and crispy. Remove half for garnish and set aside.
- 3
Add the minced garlic and grated ginger to the pot with the remaining shallots. Sauté for 1 minute until fragrant.
- 4
Add the whole spices (cloves, cardamom pods, star anise, cinnamon stick) and sauté for another 30 seconds until aromatic.
- 5
Add the rinsed rice to the pot and stir gently to coat the grains with the spiced ghee mixture. Toast for 1-2 minutes.
- 6
Pour in the milk and water. Add salt and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
Once cooked, let the rice rest, covered, for 5-10 minutes. Fluff the rice gently with a fork.
- 9
Serve hot, garnished with the reserved fried shallots and fresh cilantro.
