Easy Homemade Pilau Rice

Find more recipes at fussfreeflavours.com

a casserole dish containing vibrant yellow home-made pilau rice. There are some cardamom pods, a stick of cinnamon and a bay leaf in the rice

4.97 from 32 votes

My easy homemade pilau rice is a feast for all the senses. Colourful, fragrant and delicately spiced, this effortlessly impressive rice dish is guaranteed to lift the spirits.

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time18

Resting Time10

Total Time32

Ingredients

1 tbs vegetable oil
5 cardamom pods
1 tsp turmeric
1 tsp cumin seeds
small piece cinnamon stick
1 cup basmati rice - 200 g
2 cups vegetable stock or broth - 480 ml
2 bay leaves
1 knob butter - optional, to finish

Metric - USA Cups

Instructions

Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Crack the cardamom pods on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin to the pan and fry for a minute until fragrant.
1 tbs vegetable oil, 5 cardamom pods, 1 tsp turmeric, 1 tsp cumin seeds
Add the rice and stir until it is coated with the spice and oil mixture.
1 cup basmati rice
Pour over the stock, add the bay leaves and cinnamon stick and give a quick stir. Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.
small piece cinnamon stick, 2 cups vegetable stock or broth, 2 bay leaves
When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes.
For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.
1 knob butter

Notes

Homemade Pilau Rice - Tips and Tricks

Make brown pilau rice by using brown basmati rice and increasing the cooking time to 40 minutes.

There is no need to rinse the rice. If you do rinse the rice, then reduce the amount of stock by 2 tbs.

This recipe uses more liquid than if you had cold ingredients in a cold pan.

I make my easy pilau rice in a heavy cast iron casserole or Dutch Oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.

Use a pan with a well fitting lid. If the lid doesn't fit properly then some steam will escape and you might end up with dry rice. If the lid isn't tight add a extra spoonful of water.

Cook on the lowest heat. If necessary, use a stove top heat diffuser or simmer ring to keep the heat low and even. These cost a few pounds or dollars and will last a lifetime.

If you like to use an electric pressure cooker, then try my Instant Pot pilau rice.

Nutritional information

This recipe is 8 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.