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Nasi Minyak – Fragrant Basmati Rice with Ghee
Nasi Minyak is a fragrant rice dish from Malaysia, made with ghee, spices and sometimes coconut milk. It is often served on special occasions and at festivals.
Nasi Minyak – Fragrant Basmati Rice with Ghee
Laura Chen
4
10 minutes
25 minutes
410
Malaysian
Main course
Nasi Minyak is a fragrant rice dish from Malaysia, made with ghee, spices and sometimes coconut milk. It is often served on special occasions and at festivals.
Ingredients
- 400 g basmati rice
- 2 tbsp ghee
- 1 onion, finely chopped
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 star anise
- 1/2 tsp cumin seeds
- 600 ml water
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Wash the basmati rice thoroughly under running water and soak it in water for 30 minutes.
- Heat the ghee in a pot and sauté the chopped onion until translucent.
- Add the cinnamon stick, cardamom pods, cloves, star anise and cumin seeds and toast until the spices are fragrant.
- Drain the soaked rice and add it to the spices in the pot. Fry briefly so the rice takes up the ghee and the flavors of the spices.
- Add the water and salt, bring to a boil, then reduce the heat. Simmer the rice, covered, over low heat for 15 to 20 minutes, until the water is fully absorbed and the rice is tender.
- Take the rice off the heat and let it rest for 5 minutes. Then fluff it gently with a fork.
- Garnish with fresh cilantro leaves and serve.
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