How to Make the Best Nasi Minyak (Ghee Rice) in the World | Kitchen Lab | Butterkicap

Nasi minyak is a staple dish for most Malaysian celebrations, be it at weddings or Hari Raya. In this 3-min video, team Butterkicap shows you a simple yet detailed breakdown on how to make the most delicious nasi minyak with the easiest steps.

Ingredients:
Basmati rice, shallots, garlic, ginger, salt, sugar, ghee, pandan, cinnamon, cardamom, clove, star anise, yogurt, daun sup, chicken stock.

Prepare:
Slice shallots and garlic
Knot pandan leaves
Bash ginger

Method:
Take 3 cups of Basmati rice
Rinse and drain the rice until the water runs clear
Leave rice to soak for at least 30 minutes (with some salt)
Drain, through a colander, and reserve
Heat up pan on high heat
Put ghee and pandan leaves inside
Mix with cinnamon, cardamom, clove, star anise
Fry garlic, ginger and shallots until tips are brown
Add reserved rice
Stir to coat until rice is slightly brown and smells nutty

Final Steps:
Take out rice from pan, place in rice pot
Stir with yogurt and daun sup
Mix with 1 cup of evaporated milk, 2 cups of chicken stock, 1 cup of water
Lastly, season with salt, sugar and a dollop of ghee
Stir well
Cook as you would white rice (suggested cooking time: 50 mins)
And done!

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