Petitchef

Nasi minyak (plain buttered rice)

Main Dish
4 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 4
4 cups Basmati rice (soak in water for 1 hour with 1 tablespoon vinegar)

4 cups plain water (add 1 teaspoon rose essence for aroma)

2 cups evaporated milk

6 small Bombay onions (slice thinly)

2 in. ginger (grated or pounded)

4 cloves garlic (grated or pounded)

1 stalk of coriander leaf and some mint leaf/pudina (chopped roughly)

2 pandan leaf (can be substituted with bay leaf)

salt to taste

spices in a pouch: cardamom,cloves and star anise.

2 in cinnamon (break into 2)

Preparation

  • Wash rice thoroughly and drain. Set aside. Heat the pot and put in the oil and the ghee/butter.
  • Fry onions,ginger and garlic until slightly brown and aromatic. Add the cinamon and rice. Fry for few minutes until the oil and ghee have combined well with the rice.
  • Pour in the water and milk. Add the spice pouch and salt. Cook until the rice is about 3/4 cooked.
  • Add the coriander leaf,mint leaf/pudina and pandan/bay leaf. Cover the pot with aluminium foil.
  • Put back the lid and place a heavy thing on it. Place a sheet of tin or old pot lid beneath the rice pot to prevent the rice from burning.
  • Let the rice cook for half hour more under very slow fire. Open the lid and foil. Stir the rice and remove from stove.
  • Ready to serve. Garnish with fried cashew nuts, fried onions and raisins if you prefer.





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