Ingredients15 items
- 4 tablespoons beef tallow
- A little bit of oil for frying
- Peanuts and raisins
- 1 salam leaf and 4 cardamom pods
- 1 pandan leaf
- 1 red onion, sliced
- 4 garlic cloves, sliced
- 2 inches of ginger, sliced
- 1 tablespoon of spice blend
- 1-2 tablespoons of Sunquick
- 1 tablespoon of chilli sauce
- 4 cups Basmati rice
- 4 cups water
- 2 cups full cream milk
- Salt to taste
Instructions
1
Heat 4 tablespoons of beef tallow in a wok, then add a little bit of oil for frying.
2
Fry peanuts until lightly golden brown, remove and set aside. Fry the raisins briefly, drain them and return to the same oil.
3
Add 1 salam leaf and 4 cardamom pods, 1 pandan leaf, 1 red onion, 4 garlic cloves, and 2 inches of ginger, sliced. Sauté until fragrant.
4
Add 1 tablespoon of spice blend, 1-2 tablespoons of Sunquick, and 1 tablespoon of chilli sauce, mixing well to form a paste.
5
Rinse 4 cups of Basmati rice and soak it for 20 minutes. Drain the rice and mix until well combined.
6
Transfer the soaked rice into a rice cooker with 4 cups of water and 2 cups of full cream milk. If you want to cook more, double the ingredients accordingly.
7
Cook the rice as usual. Once cooked, stir in the fried peanuts and raisins, along with sliced spring onion or celery leaves.
8
Briefly fluff the rice using a fork, then transfer it back into the wok for garnishing. Serve immediately with various accompaniments such as pickled vegetables and papadum. Chicken rendang is also perfect to serve with this nasi minyak for Raya.