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Loading...A celebratory Malaysian rice pilau traditionally served at Malay weddings, festive gatherings, and Hari Raya. Long-grain basmati is toasted in ghee with whole aromatics, then gently steamed with stock and evaporated milk until each grain is fluffy, glossy, and richly perfumed. Serve alongside chicken curry, beef rendang, or sambal for an authentic feast.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 415 kcalCalories
- 17 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 6 gSugar
- 9 gProtein
- 540 mgSodium
- 260 mgPotassium
- 90 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the rice and aromatics
- 2 cups (400 g) basmati rice, rinsed and soaked 20 minutes
- 3 tbsp ghee
- 2 tbsp neutral cooking oil
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, finely minced
- 1 tbsp finely grated fresh ginger
- 2 pandan leaves, knotted
- 10 fresh mint leaves
For the whole spices and liquid
- 2 cinnamon sticks (about 2 inches)
- 4 green cardamom pods, lightly crushed
- 2 star anise
- 4 whole cloves
- 3 cups (720 ml) low-sodium chicken stock, warm
- 1/2 cup (120 ml) evaporated milk
- 1 1/4 tsp fine sea salt
- 1/4 tsp ground turmeric
For the finishing mix-ins
- 1/4 cup (35 g) raw cashews
- 2 tbsp golden raisins
- 1 tbsp melted ghee, for drizzling
- 2 tbsp fried shallots, to garnish
Directions
- Drain the soaked basmati rice very well and set aside. Warm 3 tablespoons ghee with the cooking oil in a heavy Dutch oven or deep nonstick pot over medium heat until the ghee just begins to foam.
- Add the cinnamon sticks, cardamom, star anise, and cloves and stir-fry for about 45 seconds until fragrant and the spices darken slightly. Immediately add the sliced onion and cook for 4 to 5 minutes, stirring often, until the onion turns soft and golden at the edges.
- Stir in the minced garlic, grated ginger, knotted pandan leaves, and turmeric; cook for 30 seconds until the aromatics smell toasty. Add the drained rice and gently fold it through the spices for 2 to 3 minutes so every grain is coated in ghee and looks translucent at the edges.
- Pour in the warm chicken stock and evaporated milk, scatter the mint leaves on top, and add the salt. Stir once, bring to a brisk boil, then reduce the heat to the lowest possible setting, cover tightly with a lid, and cook undisturbed for 18 minutes. Do not lift the lid during this time.
- Meanwhile, toast the cashews in a small dry skillet over medium heat for 3 to 4 minutes until deeply golden, then stir in the raisins for the last 30 seconds. Remove from heat and set aside.
- When the 18 minutes are up, remove the pot from the heat and let it rest, still covered, for 10 minutes. Uncover, discard the pandan knot, and use a fork to gently fluff the rice, lifting from the bottom to distribute the glossy layer of ghee evenly.
- Sprinkle the toasted cashews and raisins over the rice, drizzle with the extra tablespoon of melted ghee, and scatter the fried shallots on top. Transfer to a warm serving platter and serve immediately with your choice of chicken curry, beef rendang, or hard-boiled eggs and sambal.
Cook’s Notes
- Soaking the basmati for at least 20 minutes is essential: it helps the grains cook evenly and elongate without breaking.
- For deeper golden color the way it is often served at weddings, add 2 to 3 strands of saffron bloomed in 1 tablespoon of warm milk along with the evaporated milk.
- A tight-fitting lid is critical during the steaming step. If your pot lid is loose, place a clean kitchen towel between the pot and the lid to absorb excess steam and keep the rice fluffy.
- Nasi Minyak reheats beautifully: sprinkle 2 tablespoons of water over the rice, cover, and warm gently in a low oven at 150 degrees C (300 degrees F) for 12 minutes before serving.
- For a vegetarian wedding table, swap the chicken stock for vegetable stock and serve with vegetable kurma, fried tofu, and cashew curry.
