Nasi Minyak

This rice dish is very popular at malay weddings and homes.  The following recipe is my version of nasi minyak because my two boys prefer to have a chicken broth taste.  Best eaten with Ayam Masak Merah and Acar Timun.

Ingredients (serves 4 - 6):
5 cups basmati rice, to be rinsed and drained
4 cups chicken stock (boil a chicken leg or breast in a pot of water with a little salt) - add more if you prefer a softer rice
1 cup evaporated milk
salt to taste

Stir-fry Ingredients.
1 pce cardamom
3 cm piece cinnamon stick
1 pce clove
3 shallots, to be peeled and finely sliced
3 pips garlic, to be peeled and finely slice
2 cm fresh ginger, to be finely chopped

2 tbsp ghee
2 tbsp butter
2 tbsp cooking oil
two pandan leaves, to be tied into a knot

Garnishing:
roasted cashes nuts
raisins
fried shallots
chopped parsley
chopped spring onions

Method:
In a pot, heat ghee, butter and oil over medium heat.  Add all stir-fry ingredients and stir-fry until sliced shallots turn golden.  Add pandan leaves.

Then, add evaporated milk and chicken stock.  Bring to boil and season to taste.

Add rice and cook until all liquid has evaporated.  Reduce heat to low and cover pot. Cook until rice is done.  If using rice cooker, add rice to rice cooker and add pot contents.  Switch on rice cooker.

Serve hot garnished with fried shallots, cashes nuts, raisins, chopped parsley leaves and spring onions.

Bon Appetit!