Pilau rice

Pilau rice, also known as pilaf or pulao, is an attractive yellow coloured rice prepared using warm and fragrant spices. It is a perfect accompaniment to many Indian dishes and can be prepared in no time at all.

I have experimented many times to create a blend of pilau rice seasoning I am happy with and I have finally found a perfect combination and balance of spices. This easy pilau rice recipe takes very little time to make and the spices themselves can be prepared in advance for convenience. And the great thing about preparing your own spice blend is that the ingredients can easily be adjusted to suit your own taste.

This fragrant rice is not only for serving alongside other Indian dishes such as samosas or cauliflower and chick pea curry, it can be used in many recipes such as stuffed vegetables or can simply be served as a tasty and colourful side dish with salads, a buffet or barbecue.

The quantities in this pilau rice recipe are sufficient for around 4 servings.

Ingredients for pilau rice

• Half a medium sized onion - use any type of onion of your choice such as red, brown or white

• 5 cloves garlic - to add fragrance to the rice
  
• 1 teaspoon turmeric - this will create the distinctive yellow colour
  
• Half a teaspoon ground coriander - coriander will add an earthy, slightly citrusy flavour
  
• 1 teaspoon ground cumin - this will also contribute to an earthy flavour
  
• 1 teaspoon ground fennel - fennel tastes similar to anise but with a milder flavour and will add a slight sweetness to the rice
  
• 6 cloves, ground - cloves will add a warm, aromatic fragrance to your rice
  
• 6 cardamon pods, ground - these have a sweet, powerful aroma and will add a kick to the overall flavour
  
• 7.5cm length cinnamon stick (about 3") - cinnamon will add a hint of sweetness. Try to select a stick which will hold together and not fall apart while the rice is cooking and remove before serving
  
• 2 dried bay leaves - use dried bay leaves rather than fresh. Remember to remove them before serving
  
• 275g good quality basmati rice (300ml) - basmati rice is a slightly fragrant long grain rice which originates from South Asia. I find that it is a perfect choice when preparing pilau rice as the grains remain separate when cooked resulting in a light, fluffy rice
  
• 600ml boiling water - in this recipe the rice is cooked using the absorption method which uses double the volume of water to rice. The rice will be cooked in the correct amount of water and will not require straining
  
• A handful of raisins or other dried fruit (optional)
  
• A handful of cashew nuts (optional)
  
• A few garden peas (fresh or frozen) (optional)
  
• Dash of cooking oil
  
• Salt and pepper to taste
  

How to make pilau rice

Start by finely chopping the onion and either finely chop or crush the garlic cloves.

Remove the husks from six cardamon pods, discard the husks and crush the seeds to a fine powder using a pestle and mortar. Also, grind 6 cloves to a fine powder using a spice grinder or a pestle and mortar.

Measure all the ground spices into a bowl ready to add to the rice.

Gently cook the finely chopped onion and garlic in a little hot oil in the saucepan until they just start to soften.

Weigh the rice (or measure 300ml volume in a measuring jug), rinse and then add to the pan with the garlic and onion.

Add the ground spices to the rice, onion and garlic and stir until evenly mixed. Add the cinnamon stick (about 7.5cm length) and two dried bay leaves. If you are adding any extras such as raisins, cashew nuts, peas, etc, add them to the rice and spices at this stage.

Bring 600ml water to boil in a kettle and add to the pan with the rice and spices. Place the lid on the pan and bring to the boil. Once the water starts to boil turn the heat down and simmer for 20 minutes exactly. Do not stir the rice during the cooking time and do not lift the pan lid to check cooking progress. Simply leave to simmer for 20 minutes, covered, and then your rice will be perfectly cooked.

Tips

1. The spices can be prepared ahead of cooking the rice. They can also be prepared in a larger quantity so that you have a quantity of seasoning ready to use.
2. The quantities in the recipe above can easily be increased to cook a larger quantity of pilau rice if required.
3. Pilau rice is not only for Indian meals, it makes a tasty accompaniment to salads and can also be used as a filling for stuffed vegetables such as sweet potatoes, peppers, etc.
4. Cooked pilau rice can be served either hot or cold. It will keep in the fridge for a couple of days or can be frozen.

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