Nasi Minyak (Malaysian Pilau Rice)
Enter the realm of aromatic Nasi Minyak, where fluffy basmati rice dances with fragrant spices and creamy coconut milk.
’Tis the rice that's twice as nice!
Servings: 5 Servings (5 ½ cups of rice)
Calories: 472kcal
Cost: $7.50
Equipment
Ingredients
Rice
- 2 cups aged basmati rice 375 g.
- 3 tablespoons cooking oil canola oil, sunflower oil, or vegetable oil
- 1 cinnamon stick
- 3 whole cardamom pods
- 6 whole cloves
- 1 whole star anise
- ¼ teaspoon turmeric powder
- 1 small size onion minced
- 3 cloves garlic minced
- 10 curry leaves
- 2 teaspoons grated fresh ginger
- 2 fresh or frozen pandan leaves
- ⅓ cup raisins I prefer green Hunza raisins, but you can use any kind
- 1 ½ teaspoon palm sugar or brown sugar
- 1 ½ teaspoon salt
- 2 ¾ cups water
- 1 cup coconut milk
Garnish
- 1 bird’s eye chili sliced
- Fried shallots
- Cilantro leaves
Instructions
- Wash the aged basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot, heat your choice of cooking oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and star anise. Stir-fry the spices for about 1-2 minutes until fragrant.
- Sprinkle in the turmeric powder and give it a quick stir. Toss in the minced onion, garlic, and curry leaves. Cook, stirring occasionally, until the onion turns translucent.
- Add the grated fresh ginger, pandan leaves, raisins, and drained basmati rice. Stir gently to coat the rice with the aromatic spices and other ingredients.
- Sprinkle in the palm sugar and salt. Pour in the water and coconut milk. Give everything a good stir.
- Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes. The rice should be just tender and the liquid absorbed.
- Once the rice is cooked, remove the pot from heat but keep it covered. Let the rice rest for an additional 10 minutes before you fluff the nasi minyak with a fork to separate the grains. Remove the cinnamon stick, cardamom pods, cloves, star anise, and pandan leaves if desired.
- Serve the nasi minyak hot, garnished with sliced bird’s eye chili, fried shallots, and cilantro leaves.
Notes
Don’t overcook the rice! The basmati shouldn’t be mushy or turning into one giant mass.
Don’t forget to fluff the rice so that the grains are nicely separated, and the seasonings are sure to be well distributed throughout the rice. You can either leave the whole seasonings (cardamom pods, pandan leaves, star anise) in the recipe, or remove them before you serve the rice. I think those things are pretty, and easy to avoid, but you know your family. If they are going to get mad that they bit into a whole cardamom pod, save them the issue by getting it out of their way!
Don’t forget to fluff the rice so that the grains are nicely separated, and the seasonings are sure to be well distributed throughout the rice. You can either leave the whole seasonings (cardamom pods, pandan leaves, star anise) in the recipe, or remove them before you serve the rice. I think those things are pretty, and easy to avoid, but you know your family. If they are going to get mad that they bit into a whole cardamom pod, save them the issue by getting it out of their way!
Nutrition
Calories: 472kcal | Carbohydrates: 71g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 720mg | Potassium: 280mg | Fiber: 2g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 3mg