How To Make Pilau Rice
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Steaming time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
229 kcal
-
Course
Side Dish
-
Cuisine
Middle Eastern
How To Make Pilau Rice
Description
The recipe combines rinsed basmati rice with a selection of dried spices like turmeric, cumin, cinnamon stick, cardamom pods, cloves, and bay leaf, which infuse the rice during cooking. The onion sautéed in butter adds sweetness and depth. The rice is simmered in vegetable stock until just tender, then allowed to steam off the heat, which helps achieve a light texture with separate grains.
The flavor profile is mild but complex due to the layered spices, and the cooking method enhances the aroma without overpowering the subtle taste of basmati rice. Removing whole spices before serving avoids any unexpected bites. The pilau rice pairs well with many dishes as a side and complements both vegetarian and meat-based meals.
Key tips include using the exact amount of liquid to prevent sogginess, allowing the rice to rest covered after cooking, and carefully fluffing the rice to remove the cardamom pod and cloves. Cracking cardamom pods before cooking releases extra flavor.
Ingredients
- 1 tablespoon butter
- 1 onion small; diced
- 200 g basmati rice rinsed
- 0.5 teaspoon Turmeric ground
- 0.5 teaspoon cumin ground
- 1 cardamom pods
- 1 clove
- 1 cinnamon stick
- 1 bay leaf
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 300 ml vegetable stock
Instructions
- Add 1 tablespoon Butter to a pan and melt over a low heat.
- Add 1 Onion and cook for 3 minutes.
- Add 200 g Basmati rice, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Ground cumin, 1 Cinnamon stick, 1 Cardamon pod, 1 Clove, 1 Bay leaf, 1 pinch Sea salt and 1 pinch Ground black pepper.
- Mix everything together, stirring for a minute.
- Pour in 300 ml Vegetable stock and bring to the boil. Reduce to a simmer, covered with a lid, for 10 minutes.
- After the 10 minutes, turn the heat off but leave the lid on the pan. Allow to stand, still covered, for 10 minutes.
- Remove the cinnamon stick, cardamom pod, bay leaf and clove before serving.
Notes
- Use the exact amount of water specified to avoid mushy rice.
- Allow the rice to rest covered for 5-10 minutes after cooking for fluffiness.
- Cook pilau rice covered to retain steam and finish cooking properly.
- Fluff rice gently to find and remove cardamom pods and cloves before serving.
- Crack cardamom pods before adding to release more flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 229kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 335mg | 14% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
