Pilau rice
There’s a world of difference between perfectly and badly cooked rice. The absorption method – as seen here – is how to ensure your grains remain separate and fluffy. Gently flavoured with aromatic whole spices and a little turmeric for colour, it’s the inimitable side dish to all sorts of Indian dishes. 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?
Ingredients
- 300g basmati rice
- 1 tbsp ghee or vegetable oil
- 2 cloves
- 2 green cardamom pods, bashed
- 4cm piece cinnamon stick
- 1 tsp ground turmeric
Method
- Put the basmati rice in a bowl and cover with water. Swish the grains around with your hand, then drain. Repeat this process 3 more times until the water runs clear, then leave to drain completely.
- Put a medium saucepan over a medium heat and add the ghee or vegetable oil. Once hot, add the cloves, cardamom and cinnamon and fry for 30 seconds or until aromatic. Add the turmeric immediately followed by the rice, add a pinch of salt, then stir until all the grains are coated in the fat.
- Turn the heat up to high and pour in 330ml cold water – the water should sit just above the rice. Bring to the boil, uncovered, as quickly as possible. As soon as the water is boiling, cover the pan and transfer it to the smallest hob on your cooker on the lowest heat. Cook for 10 minutes, then turn off the heat and leave for another 5 minutes (don’t open the lid).
- Uncover the pan, fluff up the grains with a fork (discarding the whole spices if desired) and serve.
- Recipe from February 2023 Issue
Nutrition
- Calories
- 303kcals
- Fat
- 4.1g (2.3g saturated)
- Protein
- 6.4g
- Carbohydrates
- 59.8g (0.1g sugars)
- Fibre
- 0.8g
- Salt
- 0.1g
delicious. tips
Try cooking the rice in stock or change up the spices to suit the dishes you’re serving it with.
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Tastes great – my only tip would be to rinse the rice REALLY well – forgot last time and it went glupe-tastic as rice can.
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!