Nasi Minyak recipe- How to cook Malaysian fragrant pilau

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: vegetables

Tofu provides a plant-based protein alternative.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a healthier nut option.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a tangy flavor.

Rough chop onions and garlic, then blend into a paste or use a mortar and pestle.

Slice small onion and cut ginger into thick pieces, bashing ginger to release flavor.

Tie pandan leaves into a knot and prepare curry leaves.

Use basmati rice, soak for 30 minutes, then strain.

In a large skillet or wok, heat ghee and vegetable oil until melted.

Sauté sliced onion until soft, then add prepared spices (cinnamon, star anise, cardamom, cloves).

Add garlic and onion paste, cooking until it turns dry, then add curry leaves and pandan leaves.

Add soaked rice to the skillet, coating each grain with oil and seasoning with salt and optional sugar.

Combine 3/4 cup milk with water to make up to 2.5 cups, then add to rice and mix well.

Add raisins and transfer to an electric rice cooker, cooking until done.

Let rice sit on 'warm' position for 15 minutes before opening the lid and removing ginger slices.

Fluff the rice and transfer to a serving bowl, topping with cashew nuts, fried onions, and coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens