Nasi daging (meat rice)

  • Nasi Daging (Meat Rice)
  • Nasi Daging (Meat Rice), Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
15 min
Cook time:
25 min
Ready in:
40 min
Very Easy


- 5 cups rice (any rice is alright if you don't have Basmati rice.Note also 5 cups=1Kg)
- 5 cups meat stock
- 1 Kg meat (boiled,cut into preferred pieces and set aside 5 cups of the stock for the rice)
- 1 cup evaporated milk (can use fresh milk if evaporated milk is not available)
- 2 tbs yogurt
- 5 tbs ghee or butter
- 1/2 cup oil
- 1 big onion (slice thinly, use 10 shallots if you don't like big onion)
- 6 cloves of garlic (slice thinly)
- 1 in ginger (slice thinly)

- 2 pieces cinnamon (kayu manis)
- 1 teaspoon cloves and 1 star anise (tied in a pouch)(cengkih and bunga lawang)

- 1 teaspoon cumin (jintan putih)
- 1 teaspoon fennel (jintan manis)
- 1 teaspoon cardammom (buah pelaga)
- 1 teaspoon nutmeg (buah pala)
- 1 tablespoon corriander seeds (biji ketumbar)
- some curry leaves,coriander leaf,spring onions and pandan leaf (screw pine)
- 3 pieces fresh green chillies (halved,remove seeds if you prefer)
- 6 pcs candlenut (grind) (buah keras)
- 1 tablespoon salt (to taste)
- 2 tablespoons sugar
- some fried onions for garnishing.


Step 1

Heat oil and ghee. Fry onions until brown. Add the garlic and ginger and cinnamon and curry leaf.

Step 2

When the garlic and ginger are brown add in the spices. Stir for one minute until aromatic and add in the stock, evaporated milk, yogurt, candlenut, salt,sugar, spice pouch, green chillies, the corriander leaf and spring onion and the meat.

Step 3

Stir and let it boil for a bit. Add in the pandan leaf and rice. Let it boil until 3/4 cooked and closed the pot with aluminium foil.

Step 4

Cover and place something heavy on top to prevent the steam from escaping. Lower the fire to very low and cook for 20-25 minutes.

Step 5

pen the lid and stir the rice well before serving. Garnish with fried onion or any other preferred garnishing.


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