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Yellow Pilau Rice with Whole spices such as cumin seeds, cardamon pods and cinnamon

Pilau Rice

Every Indian takeaway menu across the UK features pilau rice in some form, so this recipe will turn your nice curry night into something a little more special with minimal extra effort.
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Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Calories: 260
Ingredients Method

Ingredients
  

  • 30 ml Vegetable Oil
  • 1 Large Onion Diced
  • 3 Garlic Cloves Chopped
  • 1 Cinnamon Stick
  • 8 Cardamon Pods Lightly Crushed
  • 2 Bay Leaves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Ground Coriander
  • ½ Tsp Ground Turmeric
  • 300 g Basmati Rice
  • 600 ml Vegetable Stock
  • 5 g Coriander Leaves Chopped
  • Salt to taste.

Method
 

  1. Soak the rice in cold water for 5 minutes, then repeat in fresh water. Repeat 3 times and drain the rice through a sieve. Set aside to drain until dry.
  2. Heat the oil over medium heat in a large saucepan, and fry the onion with the whole spices until the onions begin to brown and soften. This should take around 10 minutes.
  3. Add the garlic, coriander, and turmeric. Cook for 2 minutes while stirring continuously.
  4. Add the rice and toast for 2-3 minutes while stirring continuously to evenly coat the rice in the spices.
  5. Add the stock and salt to taste, and cover. Bring the rice to a boil, then reduce to a gentle simmer. Cook for 10-12 minutes until almost all the water has been absorbed. Remove from the heat and allow to stand, still covered, for 5-6 minutes.
  6. Uncover the rice and fluff with a fork. Season to taste.
  7. Serve finished with chopped coriander.