NASI MINYAK-UWAH (GRANDMA's SAVOURY RICE)
Recipe since 1950's
FYI: Nasi Minyak is similar to Beryani Rice where the Malays have an option to serve this main dish in Malay’s wedding and occasion. The difference is that it has no saffron color but instead if used with the correct method & sufficient ingredients, it will appear more appertizing, milky, creamy in color due to using yoghurt & ghee. Deliciously to be eaten with poultry curry or rendang, vegetables & fruit pickles.
INGREDIENTS:
-2 cups of basmati rice (rinse & soak in water for 10mims & drained thoroughly
before cooking).
-10 pcs cashew nuts
-1 tbsp sultanas
-2 cardamon
-4 cloves
-1 star anise
-2½ cm piece stick cinnamon
-1 cup of plain yoghurt
-1 cup of full cream evaporated milk
-3 cups of water
-4 tbsps of Ghee
-Salt to taste
*PASTE:Ingredients to be pounded or blended together:
-7 shallots
-2 cloves of garlic
-2 cm of ginger
*Ingredients for garnishes:
-1 tbsp fried shallots
Prepare Rice:
-Heat pot with Ghee & fry paste until fragrant
-Add cardamon, clove, star anise, cinnamon
-(Optional, if use rice cooker: add & fry rice for 3mins & remove from heat.
Transfer rice into rice cooker & add yoghurt with water & cook)
-Add beaten yoghurt with water & bring to boil.
-Add in drained rice, salt & cover lid to cook on a low flame
-Cover pot & let it simmer for about 10-15mins until water has been absorbed
-Add cashew nuts, sultanas & loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-When rice is cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)
Serving:
-Serve Hot Nasi Minyak with chicken curry or beef rendang, pineapples & cucumber pickles and garnish with fried shallots & extra sultanas.
Wish you the best of good luck for trying DIY cooking………….
