Pilau rice

This easy pilau rice recipe creates fluffy, golden basmati rice flavoured with traditional Indian spices in under an hour. It is a perfect side dish for curries, samosas and other Indian inspired meals.

What is pilau rice?

Pilau rice, also known as Pilau or pulao, is a spiced rice dish made by cooking basmati rice with aromatic spices. The distinctive yellow colouring comes from turmeric while ingredients such as cardamon, cumin, cinnamon and bay leaves create its characteristic fragrance.

Why you'll love this recipe

• Easy to make using common spices.
• You can adjust the balance of spices to suit your own taste.
• Creates fluffy, separate grains of rice every time.
• Naturally vegetarian and vegan.
• Homemade pilau rice is more convenient than take-away rice.
• Can be made in advance and is freezer friendly.

What spices are used in pilau rice?

Traditional pilau rice is flavoured with warming fragrant spices including cumin, cardamon, cinnamon, coriander, cloves, fennel and turmeric.

What to serve with pilau rice

• Curries such as cauliflower and chick pea curry
• Dahl such as lentil and spinach dahl.
• Vegetable samosas or pakoras.
• Use your spiced basmati rice as a filling for stuffed vegetables such as stuffed peppers.
• Pair with quiches or savoury tarts.
• Serve as a side alongside your barbecue.

Ingredients for pilau rice

• Onion, Garlic and bay leaves - add fragrance to the rice
  
• Turmeric - for the distinctive yellow colour
  
• Ground coriander and ground cumin - add an earthy flavour
  
• Ground fennel and cinnamon stick - for sweetness
  
• Cloves - add a warm, aromatic fragrance
  
• Cardamon pods - these have a sweet, powerful aroma
  
• Basmati rice - basmati rice is a slightly fragrant long grain rice which originates from South Asia. It is a perfect choice when preparing pilau rice as the grains remain separate when cooked resulting in a light, fluffy rice.
  
• 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.
  
• Raisins, cashew nuts and peas - (optional)
  

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.

Storage and reheating

• Store your homemade pilau rice in the fridge for 2 to 3 days.
• Freeze in an airtight container for up to 3 months.
• Reheat in a microwave or in a covered bowl in the oven until all the rice is piping hot.

Variations

• For a sweeter version add extra raisins and cashews.
• Increase the amount of fennel and/or cardamon for extra fragrance.

FAQs

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