Multicoloured Pilau Rice (Like you get in Indian restaurants)
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Multicoloured Pilau Rice (Like you get in Indian restaurants)
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Love the colourful pilau rice you get in Indian restaurants? Well, now you can make your own! Better still, this easy peasy recipe for Multicoloured Pilau Rice is ready in just 30 minutes, and practically foolproof! The perfect accompaniment to a homemade curry.
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Ingredients
- 25 g butter (you can use ghee or 2 tablespoons of olive oil, if you prefer)
- 1 onion diced
- 1 cinnamon stick
- 4 cardamom pods gently bashed to open
- 2 cloves
- ½ teaspoon salt
- 2 bay leaves
- 300 g basmati rice
- 600 ml boiling water
- Edible coloured powders in yellow, red and green I used THESE ONES
Instructions
- Melt the butter very gently in a medium-sized saucepan. Add the diced onion, stir and cover with a lid. Cook on a low heat for 5 minutes until the onions are soft but not brown, stirring occasionally.
- Add the cinnamon stick, bashed cardamom pods, cloves, salt and bay leaves. Fry gently for 2 minutes, stirring occasionally. (Add a small splash of water if it gets too dry!)
- Add in the basmati rice and stir to coat the rice with the spices.
- Pour in 600ml boiling water and bring back to the boil. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed. (See Note 1.)
- Turn the heat off completely (take the saucepan off the burner if you are using electric), but leave the lid on. Allow the rice to steam for 5 minutes.
- Remove the lid and place 1/8 teaspoon of yellow coloured powder onto a small section of the rice – mix it into the top of that section of rice a little. (See Note 2.)
- Repeat for the red and then the green powders. You should end up with 3 little coloured sections on the top of the rice. Take care not to colour too much of the rice or to use too much powder, or it will not give you the desired effect.
- Wait 3 minutes, then stir all the rice together so the coloured rice grains are well mixed in, giving you a beautiful multicoloured effect.
- Serve with your favourite homemade curry!
Notes
- Rice cooking times do vary, so be sure to check packet instructions. I have used these exact timings with both Tesco Basmati Rice and Tilda Basmati Rice, and it comes out perfectly every time. If you find your rice is not sufficiently cooked after following the instructions above, simply add a little more water (if necessary) and cook a little longer. However, take care not to overcook!
- Take care to use a REALLY TINY amount of the coloured powders – as tiny amount as is possible. A little goes a REALLY long way! The idea is that you only want to colour a very tiny number of rice grains… so that, once mixed in, it gives you a beautiful multicoloured effect. If you colour too many grains, it won’t look so good! (It will still taste nice, though!)
- Suitable for freezing. (Take care to follow food safety guidelines when it comes to freezing, defrosting and reheating cooked rice.)
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
336mg
(14%)
Potassium
155mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
163IU
(3%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 336mg | 14% |
| Potassium | 155mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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