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. Toss before serving.

recipe_step_royal pilau 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



  • 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