Fragant Ghee Rice
0.25 h
4 raciones
Difficulty:
Muy fácil
Ingredients
Nasi Minyak Main Item
1.5 kg Basmati rice (washed)
Nasi Minyak Paste
15 gm Garlic (sliced)
25 gm Shallot (sliced)
10 gm Ginger (fine julienne)
Nasi Minyak Spices
20 gm Masala powder
3 gm Cumin
7.5 gm Cinnamon sticks
Nasi Minyak Herbs
10 gm Curry leaves
2 pcs Screw pine leaves
Nasi Minyak Flavouring
500 ml Evaporated milk
Nasi Minyak Liquid
1L Water
Nasi Minyak Liquid Fat
50 gm Palm oil
125 gm Ghee
Nasi Minyak Seasoning
Season to taste Salt
ELABORATION
- Wash the rice and drain. Repeat two or three times until the water comes out clear.
- Over medium high heat, saute shallots, ginger and garlic in ghee until fragrant.
- Add cinnamon stick, Curry leaves, Screw pine leaves and cumin powder.
- Continue to saute until the spices become aromatic.
- Transfer everything to a rice cooker.
- Add rice, cold water, Evaporated milk and Masala, stirring evenly to mix.
- Cover and cook normally.
- nce the rice is cooked, let it sit uncovered for 15 minutes to settle.
- Dish and serve hot.
