NASI MINYAK - MALAYSIAN GHEE RICE

    Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine.  This Rice Dish is a cornucopia of flavour and colours.  Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange.  The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.  

    Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice.  Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine .  Usage of  Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

    Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee.  But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

    Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish.  What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk.   Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

    When I say Nasi Minyak, I got acquainted with this dish in Malaysia.  It is believed to have originated from Indonesia.  Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests.  As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking.  And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf.  In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts. 

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

• Ayam Masak Merah
• Beef Rendang
• Chicken Rendang
• Prawn Sambal
• Gulai Chicken
• Nyonya Chicken Curry
• Kapitan Chicken
• Acar Jelatah
  

 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes


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HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

• Clean and wash the rice until water runs clear or for 2-3 times.
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the Evaporated Milk & Water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave this on a very low flame for a few more minutes.
  
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
  

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

• Clean and wash the rice until water runs clear or for 2-3 times.
  
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Transfer the above ingredients into a Rice Cooker.
  
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.