Pilau Rice

Method

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1. Rinse the rice in several changes of cold water until the water runs almost clear, then soak in cold water for 30 minutes and drain well.

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2. Heat the oil in a wide, heavy pan with a tight lid over medium heat. Add the cardamom, cloves, cinnamon, bay leaf and cumin and fry 30 seconds until fragrant.

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3. Add the onion and cook 8 minutes until deep golden brown.

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4. Add the drained rice and the turmeric and stir gently for 1 minute to coat the grains.

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5. Pour in the water, add the salt and bring to a boil. Cover, lower the heat to its lowest and cook for 12 minutes without lifting the lid.

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6. Take off the heat and leave covered for 5 minutes.

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7. Fluff gently with a fork, removing the whole spices if you like.

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Chef’s Tips

• Rinse until the water runs clear. It is what stops the rice being sticky.
• Do not lift the lid while it cooks. The steam is what cooks it.
• Fluff with a fork, not a spoon, so the grains stay whole.

Pairing Suggestions

• Chicken bhuna
• Chicken madras
• Chicken dhansak

Storage & Reheating

Cool quickly, refrigerate within an hour and eat within 2 days. Reheat until steaming hot with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.