Pilau rice

Name: Pilau rice
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 tbsp groundnut oil; 1 small onion, finely chopped; 1 cinnamon stick, split lengthways; ¾ tsp cumin seeds, dry-toasted in a pan and crushed; 2 cardamom pods; 6 cloves; 2 tsp ground turmeric; Few sprigs fresh thyme; 2 bay leaves; 300ml long grain rice (measured in a measuring jug – see recipe for Rice, absorption method)

Easy
October 2004

Easy
October 2004

Serves 4
Ready in 25 minutes

Pilau rice is the perfect accompaniment for an Indian main. Quick and easy to make, this side was made for soaking up rich curries.

Looking for another great side for an Indian feast? How about these soft, buttery naan breads?

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Nutrition: per serving

Calories: 313kcals
Fat: 3.9g (0.5g saturated)
Protein: 5.4g
Carbohydrates: 68g (0.8g sugar)
Salt: none

Nutrition: per serving

Calories: 313kcals
Fat: 3.9g (0.5g saturated)
Protein: 5.4g
Carbohydrates: 68g (0.8g sugar)
Salt: none

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Ingredients

1 tbsp groundnut oil
1 small onion, finely chopped
1 cinnamon stick, split lengthways
¾ tsp cumin seeds, dry-toasted in a pan and crushed
2 cardamom pods
6 cloves
2 tsp ground turmeric
Few sprigs fresh thyme
2 bay leaves
300ml long grain rice (measured in a measuring jug – see recipe for Rice, absorption method)

1 tbsp groundnut oil
1 small onion, finely chopped
1 cinnamon stick, split lengthways
¾ tsp cumin seeds, dry-toasted in a pan and crushed
2 cardamom pods
6 cloves
2 tsp ground turmeric
Few sprigs fresh thyme
2 bay leaves
300ml long grain rice (measured in a measuring jug – see recipe for Rice, absorption method)

Method

Heat the oil in a large pan with a tight-fitting lid. Add the onion and gently cook until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated. Add 600ml boiling water and bring to the boil. Cover, then simmer on the lowest setting for 12-15 minutes, until tender. Let the steam dry off, then fluff up with a fork.

Method

Heat the oil in a large pan with a tight-fitting lid. Add the onion and gently cook until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated. Add 600ml boiling water and bring to the boil. Cover, then simmer on the lowest setting for 12-15 minutes, until tender. Let the steam dry off, then fluff up with a fork.

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Rate

3.5 votes

Reviews

Read what others say...

Bob Bob says:
1st Aug 2019 at 11:31 am
Tastes great – my only tip would be to rinse the rice REALLY well – forgot last time and it went glupe-tastic as rice can.
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Cecilia Aquino says:
29th Jul 2018 at 2:34 pm
I used 250 ml basmati rice instead of long grain and cooked it using absorption method – added 500 ml water, brought to boil, simmered for 10 mins, turned off heat and leave covered for 15 minutes. I reduced the cloves to 3 and added some salt. Perfect!
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