Royal Pilau Nasi Ulam
Royal Pilau Nasi Ulam
Get this quick and easy Malay recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 6 servings
  • Nasi:
  • 4 cups uncooked Jasmine Rice
  • 4 cups Chicken or Vegetable Stock
  • 1 pinch Saffron threads, warmed in 1 tablespoon of hot water
  • ½ teaspoon Salt
  • ½ cup Raisins
  • ½ cup Cashew nuts, halved vertically, toasted
  • 2 Yellow Onions, chopped
  • Ulam:
  • 6-8 Mint Leaves, thinly sliced
  • 2-3 Daun Kunyit (Turmeric Leaves), thinly sliced
  • 5-8 Daun Kaduk (Betel Nut Leaves), thinly sliced
  • 8-10 Basil Leaves, thinly sliced
  1. Wash the jasmine rice 2 or 3 times to get rid of excess starch. Combine the stock with the saffron threads, including water, salt and raisins. Cook in rice cooker.
  2. On low to medium heat, add 2 tablespoons of vegetable oil to a pan and throw in the chopped onions. Keep stirring over a medium heat for 10-15 minutes, until caramelized and brown
  3. When the rice is ready, top with the toasted cashew nuts, caramelized onions and sliced herbs.
  4. Toss before serving

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