Nasi minyak (ghee-cooked spiced rice with chicken)

A Malay festive rice similar to Indian biryani: fragrant rice cooked in ghee with whole spices and milk, served with curried chicken. Popular at weddings and Hari Raya.

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Method

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1. For the chicken, soften the onion in the oil, add the curry powder and fry for 1 minute, then add the chicken and toss for 5 minutes. ⏱ Timer: 1 min
2. Add the tomato and coconut milk, season with salt, and simmer covered over low heat for 35 minutes, until the chicken is tender and the sauce thick. ⏱ Timer: 35 min
3. Meanwhile, for the rice, brown the onion in the ghee over medium heat in a pot; set aside half for garnish.
4. Add the garlic, ginger and whole spices, and fry for 1 minute. ⏱ Timer: 1 min
5. Add the drained rice, and stir for 2 minutes to coat the grains with ghee. ⏱ Timer: 2 min
6. Pour in the stock and milk, add the salt and pandan leaf, bring to the boil, then simmer covered over low heat for 15 minutes, and rest for 10 minutes. ⏱ Timer: 15 min
7. Fluff the rice with a fork, scatter the fried onion, raisins and cashews on top, and serve with the chicken curry.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Soaking makes the basmati grains longer and more separate.
• Remove the whole spices before serving, or warn your guests.

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