Easy Homemade Pilau Rice
My easy pilau rice is ready in less than 30 minutes with about 2 minutes hands on time. Never buy ready made or order take out again. Make a double batch and freeze for another day. Serves 4 as the main side for an Indian meal, or 6 if you are also having bread.
- 1 tbs Vegetable Oil
- 1 tsp Turmeric
- 1 tsp Cumin Seeds
- small piece Cinnamon Stick
- 5 Cardamom pods
- 1 cup Basmati Rice - 200g
- 2 cups Vegetable Stock or Broth - 480ml
- 2 Bay leaves
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 - the best way to do this is on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin and fry for a minute until fragrant.
If you are making onion pilau rice add a finely chopped onion along with the spices and cook with them until soft.
Add the rice and stir until it is coated with the spice and oil mixture
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 25 minutes.
After 25 minutes take the pan off the stove top. The rice would have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes.
Homemade Pilau Rice - Tips and Tricks
- You can make onion pilau rice by finely chopping an onion and fry with the spices at step one.
- You can of course use different spices, I sometimes throw in half a lemon rind to make lemon rice.
- There is no need to rinse the rice. If you do rinse the rice then reduce the amount of stock by 2 tbs
- 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. It wil also keep the rice warm for longer at the end of cooking.
- 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 spoon of water.
- Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring - these cost a few pounds or dollars and will last a lifetime.
- Make ahead, cool and keep in the fridge for no more than 48 hours.
- Leftovers can be frozen - Pack into an empty takeaway container, allow to cool and then freeze.
- 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.
Calories: 267kcal | Carbohydrates: 52g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 484mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 1.5mg