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Nasi minyak (pilau rice)

Nasi minyak (pilau rice)

In Malaysia, this rice dish is made for celebrations and religious festivals. Yasmin Othman's recipe is made with carrots, cabbage and sultanas for sweetness.

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  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 400g basmati rice
  • 40g sultanas
  • 1 sprig/s fresh curry leaves, leaves picked, or 8-10 dried
  • 1 cinammon stick
  • 1 star anise
  • 4 cardamom pods, bruised
  • 4 whole cloves
  • 4 medium shallots, peeled and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 15g piece ginger, peeled and finely grated
  • 1 medium carrot, peeled and cut into thin batons
  • 400g white cabbage, finely shredded
  • 800ml vegetable stock
  • Cooks’ Ingredients Crispy Fried Onions, to serve
  • Coriander leaves, to serve


  1. 1 Soak the basmati in cold water for 5 minutes, then drain and rinse. Soak the sultanas in warm water for 5-10 minutes until plump, then drain. Meanwhile, in a large saucepan, melt the ghee or butter, then add the curry leaves and whole spices and cook for 1 minute. Add the sliced shallots, garlic and ginger and fry for about 5 minutes or until golden brown.

  2. Add the carrot batons, shredded cabbage and ½ tsp salt and continue to cook until the cabbage is slightly softened.

  3. Stir in the drained rice and sultanas, coating and combining them well into the mix. Pour in the stock, stir, then bring to the boil. Once it starts to boil, cover with a lid and simmer for 6-8 minutes until the stock is almost all absorbed.

  4. Turn the heat low and leave to cook for a further 10 minutes. Remove from the heat and let the rice sit for at least 5 minutes. Using a fork, fluff up the rice and serve on a large platter or bowl. Scatter with crispy fried onions and coriander leaves.


Typical values per serving when made using specific products in recipe


1,599kJ/ 380kcals



Saturated Fat












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5 out of 5 stars1 rating