Perfect Pilau Rice

A white bowl filled with yellow Pilau Rice on a white surface.

5 from 1 vote

This delicious, fragrant Pilau Rice recipe is super easy to make and totally worth it to elevate a simple side dish into a stand out dish in its own right.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: Indian

Servings:

Author: Sarah Rossi

Ingredients

300 g Basmati rice
30 g Butter
1 Onion Chopped
1 Cinnamon stick Or 1/4 tsp ground cinnamon
1 tsp Cumin seeds
2 Cloves
3 Cardamom pods
2 tsp Turmeric
2 Bay leaves
600 ml Hot vegetable stock

Metric - Imperial

Instructions

Rinse the rice in a sieve under cold water a few times until the water runs clear.
Melt the butter in a saucepan over a medium heat and fry the onion, with a pinch of salt, for 10 minutes until soft and starting to turn golden.
Add the spices and rice, give everything a good stir, then add the stock and bring to the boil.
Give the pan one more stir then put a lid on the pan and cook on low for 15 minutes. After 15 minutes, turn the heat off and leave the lid on for 5 minutes before fluffing up the rice and serving.

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Notes

Spices: All the spices collectively give the rice that classic Pilau flavour but, if you have to leave any out because you don’t have/like them, it will still work and still be delicious.till work and still be delicious.

Storing: Keep the rice in the fridge for 2 days before reheating thoroughly. You can also freeze this rice into portions for another day. Defrost it in the fridge overnight, then reheat it thoroughly or microwave from frozen.

Nutrition