Version from Jambi, Indonesia
nasi minyak — Jambi, Indonesia
Rice cooked with ghee and whole spices such as cinnamon, cloves and star anise, a ceremonial Malay dish served in Jambi, Indonesia, with meat curries.
- 15 min
- Prep
- 35 min
- Cook
- 6
- Servings
- Medium
- Difficulty
Nasi minyak, meaning "oily rice", is a spiced rice dish cooked with ghee or clarified butter and whole spices, part of the wider Malay tradition of spiced rice related to pilaf, kabsa and biryani.
It is reported in Jambi, Indonesia, and more broadly across Malay communities of Sumatra, the Malay Peninsula, Singapore and southern Thailand, where it is served at weddings, kenduri feasts and religious celebrations. Cooks often prepare the dish a day ahead for large celebrations, since the spiced rice keeps its flavor well when reheated gently.
Rice is rinsed and sautéed in ghee with cinnamon, cloves, cardamom and star anise until fragrant, then cooked with stock or water until each grain is separate and infused with spice; it is typically accompanied by gulai, fried chicken, or beef and mutton dishes.
The exact spice mix, the ratio of ghee to plain oil, and the side dishes served alongside vary between communities; Patani Malay cooks in southern Thailand know a close relative of the dish under a different name, served with similar side dishes. The color of the rice, pale gold to deep yellow, depends on how long the spices are fried before the rice is added.
Preparation
Rinse the rice and drain it well.
Melt the ghee in a heavy pot and fry the onion and garlic until soft.
Add the cinnamon, cloves, cardamom and star anise and fry until fragrant.
Stir in the rice and coat it well in the ghee and spices for a couple of minutes.
Pour in the stock, add salt, and bring to a boil.
Cover and cook over low heat until the liquid is absorbed and the rice is tender.
Fluff the rice with a fork and let it rest, covered, for a few minutes before serving.
Serve alongside gulai, fried chicken or a meat curry.
