Spiced pilau rice

Spiced pilau rice
  • Serves icon Serves 4 as a side dish
  • Time icon Hands-on time 15-20 min, plus soaking

Debbie Major’s pilau rice recipe makes the perfect side to a warming curry dish.

Nutrition: per serving

Calories
385kcals
Fat
8.7g (1.5g saturated)
Protein
6.5g
Carbohydrates
71.6g (no sugars)
Fibre
0.5
Salt
trace salt
Calories
385kcals
Fat
8.7g (1.5g saturated)
Protein
6.5g
Carbohydrates
71.6g (no sugars)
Fibre
0.5
Salt
trace salt

Ingredients

  • 350g basmati rice (see tips)
  • 2 tbsp sunflower oil  
  • 4 cloves
  • 8 green cardamom pods, lightly crushed
  • 5cm piece cinnamon stick
  • 600ml boiling water
  • 2 fresh bay leaves

Method

  1. Put the rice in a large bowl, cover with cold water and run the grains through your fingers to rinse off any excess starch. Drain away the water and repeat the process 2-3 times more until the water runs relatively clear. Cover with more cold water and leave to soak for 5 minutes, then drain well (see tips).
  2. Heat the oil in a 20cm heavy- based saucepan over a medium heat. Add the whole spices and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Stir in the rice. Add the 600ml boiling water and 1⁄2 tsp salt, then quickly bring to a vigorous boil. Stir once, cover with a tight-fitting lid and leave to cook over a low heat for 12 minutes (see tips).
  3. Remove the rice from the heat and leave undisturbed for 2 minutes. Uncover, fluff up the grains with a fork and serve.

Try pairing this rice with Debbie Major’s tomato curry with black mustard seeds

delicious. tips

  1. Debbie says, “Don’t wash and drain the rice too far in advance – if the washed grains are left to dry they will become very brittle and break up during cooking. I sometimes put a little saffron, soaked in 1 tbsp freshly boiled water, into the rice halfway through cooking.”

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