Authentic Malaysian Nasi Minyak Recipe with Ayam Masak Merah

Authentic Nasi Minyak Recipe: Malaysian Ghee Rice

Nasi Minyak, or Malaysian Ghee Rice, is the ultimate festive, aromatic rice dish that anchors traditional Malay weddings and festive Raya feasts. Infused with pandan, lemongrass, and rich evaporated milk, this fluffy basmati rice dish offers a cornucopia of flavours and vibrant colours that elevate any meal. Learn how to cook perfect, non-greasy Nasi Minyak using a stovetop, rice cooker, or microwave with our authentic, foolproof recipe guide.

Discover the Magic of Malaysian Ghee Rice 

    If there is one dish that instantly transports many to the bustling, joyous atmosphere of a traditional Malay wedding (Majlis Perkahwinan), it is a steaming mound of Nasi Minyak. Literally translated from Malay as 'Oil Rice', do not let the name fool you. It is far from a greasy affair. Instead, it is a spectacular, aromatic masterpiece where long-grain basmati grains absorb the rich, perfumed notes of local herbs and warm spices.

    It is the kind of dish that greets you with its fragrance before you even step into the dining hall. Whether it is tinted a simple, elegant cream or dolled up with bright splashes of yellow and orange, it is a feast for both the eyes and the soul. Let’s dive into how you can recreate this festive Southeast Asian classic right in your own kitchen.

History and Origin of Nasi Minyak

    While we love and cherish it as a cornerstone of Malaysian and Singaporean cuisine, Nasi Minyak boasts a rather grand lineage that traces back to Sumatra, Indonesia—specifically from the royal courts of the Palembang Sultanate. Once upon a time, this was an exclusive luxury, cooked with precision and served solely to the Sultans and their esteemed royal guests.

A Royal Legacy Transformed: As the wheels of time turned, these closely guarded royal recipes happily seeped into common kitchens across the Malay Archipelago.

    There is an undeniable Middle Eastern influence here, making Nasi Minyak a glamorous, festive younger sibling to the classic Indian Biryani or a closer, meat-free twin to the elegant Persian Pulao. Traditionally, in the olden days, it was prepared using vegetable oil and margarine. The incorporation of true ghee (minyak sapi) was a beautiful, gradual adaptation—a natural cultural crossover influenced by the Indian and Pakistani diaspora settled across Malaysia and Singapore.

 [Persian/Indian Pilaf Concepts] ➔ [Sumatran Royal Courts] ➔ [Malaysian Pandan & Lemongrass]

How to Make Fluffy Nasi Minyak (Malaysian Ghee Rice)

 My Nostalgia and Memories of This Dish

    My own introduction to this gorgeous dish happened right here after I moved to Malaysia. Coming from an Indian background, I am no stranger to ghee rice or pulao, but the very first time I sampled Nasi Minyak at a local feast, my tastebuds experienced a delightful form of structural whiplash!

    There was this hauntingly familiar warmth of cinnamon and star anise, but it was running alongside the unmistakably sweet, vanilla-like aroma of tropical pandan leaves and a subtle tang of citrus. It was entirely unique, yet comforting.

    I soon realized that the local Minyak Sapi (Vegetable Ghee / Vanaspati) available in commercial tubs here has a slightly different personality than the traditional Indian ghee I grew up using, it often carries a distinct blend of vegetable fats or margarine. But that quirk is exactly what gives Malaysian Nasi Minyak its specific, authentic street-and-wedding style character! It has truly become a comforting staple in my Malaysian culinary adventures.

Looking for more vibrant Southeast Asian Recipes? Check out this ultimate guide to authentic Indonesian Cuisine Recipes to expand your weekend menu!

Why You Will Love This Recipe

• Incredibly Aromatic: The combination of whole spices, fresh lemongrass, kaffir lime leaves, and pandan creates an unmatched fragrance.

• Foolproof Methods: Whether you prefer the classic stovetop, a hands-off rice cooker approach, or a quick microwave fix, I have covered them all.

• Perfect Texture: Using my tested liquid-to-rice ratios ensures fluffy, distinct grains every single time—never mushy or clumpy.

• Festive Visuals: The optional dual-tone color drizzling makes it look like it was catered by a professional chef.

Recipe Overview

• Cuisine: Indonesian / Malaysian (South East Asian)

• Recipe Type: Main Course

• Yields: 1 Medium Pot

• Servings: 3 to 4 persons

• Difficulty: Easy

• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 - 20 Minutes

• Cooking Time: 25 - 30 Minutes (plus 20 minutes optional soaking)

• Total Time: 45 - 50 Minutes

How to Cook Nasi Minyak Kenduri - Step-by-step Cooking Guide

Authentic Nasi Kenduri Style Malaysian Ghee Rice

Ingredients List

For the Nasi Minyak Base

• 2 Cups Basmati Rice (high-quality, long-grain)

• 1 Cup Evaporated Milk

• 2 Cups Water (or warm vegetable stock)

• 2 tbsp Minyak Sapi (Ghee / Clarified Butter)

• 2 Pandan Leaves (Screwpine leaves, tied into a tight knot)

• 2 Kaffir Lime Leaves (Lemon leaves)

• 1 Stalk Lemongrass (White part only, lightly bruised)

• 1 Medium Onion (Finely chopped)

• 2-3 Cloves Garlic (Finely minced or pasted)

• 1/2 Inch Ginger (Finely minced or pasted)

• Salt to Taste

Whole Aromatics & Spices

• 1 Bay Leaf

• 1 Piece Star Anise

• 2 Pieces Cinnamon Stick (approx. 1-inch each)

• 3 Pieces Cloves

• 2-3 Pods Cardamom

For the Festive Drizzle (Optional)

• 1 Pinch Yellow Food Colouring

• 1 Pinch Orange Food Colouring

• 2-3 tsp Water (to dissolve the colours separately)

For the Crispy Garnish

• 1 tbsp Ghee/Minyak Sapi

• A handful of Cashew Nuts

• A handful of Raisins

• A handful of Fresh Mint Leaves

Method - Detailed Cooking Instructions

Step 1: Prep the Grains & Aromatics

• Clean and wash the Basmati Rice thoroughly under cold running water, changing the water 2 to 3 times until it runs completely clear to remove excess surface starch.

• Soak the washed rice in ample water for 15 to 20 minutes. Drain completely using a colander and set aside.

• Take the Lemongrass stalk, cut away the dry green top, and use a rolling pin or pestle to gently crush the plump white base to release its essential oils. Tie your Pandan Leaves into a neat, compact knot.

Pro Tip: Soaking basmati rice allows the grains to expand to their maximum length during cooking without breaking. Don't skip it if you want those gorgeous, long, wedding-style grains! 

Step 2: Sauté the Base

• Place a heavy-bottomed saucepan or pot over medium-low heat and melt the Minyak Sapi.

• Drop in the whole spices: Bay Leaf, Star Anise, Cinnamon Sticks, Cloves, and Cardamom Pods. Fry them on low heat for about 1 minute until they bloom and turn fragrant.

• Stir in the finely chopped Onions and sauté until soft and translucent. Do not let them brown, or it will discolour the final rice.

• Add the Ginger and Garlic paste. Sauté for another minute until the raw taste disappears and it turns brilliantly fragrant.

• Add the drained Basmati Rice into the pot. Gently stir-fry the rice grains in the Oil (Minyak Sapi) for 5 to 7 minutes on low heat. 

Pro Tip: Ensure you stir with a light hand so you do not snap the grains.

Step 3: Choose Your Cooking Method

Option A: Traditional Stove-Top Method

• Pour the Water and Evaporated Milk into the fried rice mixture. Season with Salt to taste and give it one gentle stir.

• Toss in the bruised Lemongrass, knotted Pandan Leaves, and Kaffir Lime Leaves.

• Bring the liquid to a rolling boil over medium heat without covering the pot.

• Once boiling, turn the heat down to its absolute lowest setting, cover the pot tightly with a well-fitting lid, and let it steam undisturbed for 15 to 20 minutes until the liquid is entirely absorbed.

Option B: Rice Cooker Method (My Choice)

• After stir-frying the rice with the spices and onions on the stove, carefully transfer everything into your electric Rice Cooker inner bowl.

• Pour in the Water, Evaporated Milk, and Salt. Drop the Lemongrass, Pandan Leaves, and Kaffir Lime Leaves straight on top.

• Close the lid and press the standard 'Cook' switch. Let the machine do its magic until it automatically clicks over to the 'Warm' mode.

Option C: Quick Microwave Method

• Transfer the toasted ghee-rice and spice mix into a large, microwave-safe bowl equipped with a proper lid.

• Add the Water, Evaporated Milk, Salt, and the fresh green herbs (Lemongrass, Pandan, Kaffir Lime).

• Cover and cook on high micro-power for 5 to 7 minutes. Open carefully, give it a quick turn, and microwave again on high for another 5 minutes, or until the rice grains are tender and dry.

Step 4: The Signature Colour Spill & Garnish

• Once the rice is fully cooked by any of the methods above, open the lid. Dissolve the Yellow Food Colouring and Orange Food Colouring in separate teaspoons of water.

• Drizzle the yellow colour in a few random spots across the surface of the rice. Follow with the orange colour in separate spots. *Crucial rule: Do not mix or stir at this stage!

• Pop the lid back on and let it rest on residual heat (or 'Warm' mode) for 5 to 10 minutes.

• While resting, heat a tiny teaspoon of ghee in a small pan and fry the Cashew Nuts and Raisins until golden and plump.

• Uncover the rice and use a fork or a single chopstick to gently fluff and swirl the grains. You will see a beautiful contrast of white, soft yellow, and bright orange grains emerge!

Pro Tip: Never use a heavy spoon to stir cooked basmati rice when hot; you will create a sad, broken mash. A fork or a single chopstick separates the grains flawlessly without harming them. 

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