Nasi minyak (Malay for "oily rice") is an Indonesian and Malay dish of cooked rice with ghee (minyak sapi or minyak samin) and spices. It is traditionally associated with Malay cuisine in the Sumatra, Malay Peninsula, Singapore, southern Thailand and the Riau Archipelago, where it is commonly served during weddings, kenduri, religious celebrations and other ceremonial occasions.
The dish forms part of a broader tradition of spiced rice dishes in maritime Southeast Asia influenced by South Asian and Middle Eastern culinary traditions, particularly pilaf, kabsa and biryani. It is typically cooked with clarified butter and spices such as cinnamon, cloves, cardamom and star anise, and is usually accompanied by dishes including gulai, fried chicken, beef or mutton preparations. Regional variations of nasi minyak are found throughout the Malay world, including versions associated with Malay, Indian Muslim and Hadhrami Arab culinary traditions.
Dances and dishes known across the province.