This easy pilau rice recipe features fluffy basmati rice cooked with whole spices like cumin, cardamom, cloves, and turmeric for vibrant color and bold flavor. A perfect side dish for chicken curry, lamb biryani, or vegetarian meals. Quick to prepare, naturally gluten-free, and ideal for Indian dinners at home.
Fragrant and colorful, this easy Pilau Rice is the perfect side dish for curries and grilled meats. Made with basmati rice and whole spices, it’s full of warm flavors and a beautiful golden hue.
Ingredients
- 1 tsp vegetable oil
- 2 tsp unsalted butter
- 1 small onion, peeled and finely diced
- ½ tsp cumin seeds
- 6 cardamom pods (*see tip below)
- 6 whole cloves
- 2 tsp ground turmeric
- 2 bay leaves
- 300 g (1⅓ cups) basmati rice
- 600 ml (2½ cups) boiling water
Instructions
- Heat the fat: In a medium saucepan, heat the vegetable oil and butter over medium heat until the butter is melted.
- Cook the onion: Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add the spices: Stir in the cumin seeds, cardamom pods, cloves, turmeric, and bay leaves. Cook for 1 minute, stirring constantly to release the aromas.
- Coat the rice: Add the basmati rice to the pan and stir well to coat the grains in the spiced butter mixture.
- Add water and cook: Pour in the boiling water. Stir once, bring the mixture back to a boil, then cover with a tight-fitting lid. Reduce the heat to the lowest setting and simmer for 20 minutes without lifting the lid.
- Rest and fluff: Turn off the heat and let the rice rest, still covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and discard the cardamom pods and bay leaves before serving.
Tips
- Cardamom pods: Lightly crush them before adding to release their full aroma.
- No peeking: Avoid lifting the lid during cooking to retain steam and ensure fluffy rice.
- Rinse rice: For the best texture, rinse the basmati rice in cold water until the water runs clear before cooking.
Variations and Substitutions
- Spice mix: Add a cinnamon stick or a few peppercorns for extra warmth.
- Ghee: Use ghee instead of butter for a more traditional and richer flavor.
- Vegetarian version: Simply stick with butter or ghee—no meat involved here.
FAQs
Can I use long grain rice instead of basmati?
Basmati is recommended for its texture and aroma, but long grain rice can work if needed. Adjust cooking time as needed.
How do I reheat pilau rice?
Reheat in the microwave with a splash of water or steam it briefly to restore moisture.
Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days and reheat before serving.
Serving Suggestions
- Serve alongside Indian curries like chicken tikka masala or butter chicken.
- Great with grilled meats, kebabs, or roasted vegetables.
- Pair with a side of raita or chutney for extra flavor.
Why You’ll Love This Recipe
- Quick and easy with pantry staples
- Beautiful golden color and fragrant spices
- Versatile and pairs with a variety of mains
- Naturally vegetarian and easily adaptable
Pilau Rice
4
servings5
minutes30
minutesIngredients
1 tsp vegetable oil
2 tsp unsalted butter
1 small onion, peeled and finely diced
½ tsp cumin seeds
6 cardamom pods (*see tip below)
6 whole cloves
2 tsp ground turmeric
2 bay leaves
300 g (1⅓ cups) basmati rice
600 ml (2½ cups) boiling water
Directions
- Heat the fat: In a medium saucepan, heat the vegetable oil and butter over medium heat until the butter is melted.
- Cook the onion: Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add the spices: Stir in the cumin seeds, cardamom pods, cloves, turmeric, and bay leaves. Cook for 1 minute, stirring constantly to release the aromas.
- Coat the rice: Add the basmati rice to the pan and stir well to coat the grains in the spiced butter mixture.
- Add water and cook: Pour in the boiling water. Stir once, bring the mixture back to a boil, then cover with a tight-fitting lid. Reduce the heat to the lowest setting and simmer for 20 minutes without lifting the lid.
- Rest and fluff: Turn off the heat and let the rice rest, still covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and discard the cardamom pods and bay leaves before serving.
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