Vegetable Pilau
Basmati rice cooked with whole spices, onion, carrot and peas in a single covered pan.
Photograph credit: VEGETABLE PULAO ~ An Indian cuisine made from fried rice mixed with fried vegetables by Jagisnowjughead · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Vegetable Pilau: Step by Step
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Rinse the rice under cold water until nearly clear and drain.
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Fry the cinnamon, cardamom, cloves and cumin in the oil for 30 seconds, then the onion for 6 minutes until golden.
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Add the carrot and rice and stir for 1 minute. Pour in the water, add the salt and bring to the boil.
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Cover, reduce to the lowest heat and cook for 12 minutes, adding the peas for the last 3 minutes. Rest covered off the heat for 5 minutes, then fluff.
Related guide: Choosing rice.
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Things to Watch For
- Rinse the rice.
- Fry the whole spices first.
- Do not lift the lid.
- If your hob runs hot, use the lowest setting.
A Little Background
Wash the rice first. That is the quick tip for any pilau, and the reason the grains stay separate instead of clumping into a block.
Rinse the basmati under cold water, swirling with your fingers, until the water runs nearly clear. This removes the surface starch. Soak it for 10 minutes if you have time, though it is not essential. Fry the whole spices in the oil first. The cinnamon, cardamom, cloves and cumin release their scent into the fat, and the whole rice absorbs it.
Soften the onion with the spices for 6 minutes until golden, add the carrot and rice, and stir for 1 minute. Pour in the water and salt, bring to the boil, then reduce to the lowest heat, cover and cook for 12 minutes.
Add the peas for the last 3 minutes. Take the pan off the heat and leave it covered for 5 minutes, then fluff with a fork. Do not lift the lid during cooking, since the steam does the work. If your hob runs hot, use the lowest setting.
What to Serve It With
Dal · Natural yoghurt · Mango chutney · Poppadoms
Storing Leftovers
Keeps in the fridge for 2 days. Cool quickly and reheat until steaming hot.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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