- Wash rice and set aside.
- Heat up ghee and butter in the inner pot and sauté star anise, cinnamon stick, cardamon, shallots and ginger till fragrant.
- Pour in rice, water, salt and turmeric powder into the pot. Cook on low heat till ¾ water dries up then cover it. Transfer into the Shuttle Chef and allow heat insulation cooking for 1 hour.
- Once ready, add in evaporated milk and mix well. Garnish with cashew nuts, raisins, coriander leaves and fried shallots on top.
Nasi Minyak
Ingredients