FLAVOURED GHEE RICE(nasi minyak)

Nasi minyak reflects the Indian influence in the use of ghee and spices but it is a dish that the Malays have adopted as their own, and it is a must at weddings and celebrations, accompanied by meat curries such as mutton kurma and beef rendang.

INGREDIENTS



Ingredients
450 g rice
8 g onions
3 g young ginger
1 clove garlic
120 g vanaspati (vegetable ghee)
1 clove
1 cardamom pod
a piece of cinnamon stick
1 star anise
1 pandan leaf (screwpine)
300 ml chicken stock
1/2 can evaporated milk


PREPARATION



Method
Wash the rice well. Peel and slice onions. Peel and chop
ginger, and
garlic. Heat ghee and saute onions, ginger and garlic until
transparent. Add spices and continue simmering until spices
are well
mixed. Fill up with chicken stock, evaporated milk and
bring to boil.
Add pandan leaf. Add rice and cook till done. Season to
taste.