May 73 min read

Pilau Rice Recipe

Updated: Jun 15

Pilau rice, also known as pilaf, is a fragrant and flavourful dish that hails from the Middle East and South Asia. This popular pilau rice recipe is characterized by its aromatic blend of spices such as cinnamon, cardamom, and cumin, which infuse the grains with a tantalizing aroma and a warm, slightly nutty flavour. With its origins steeped in ancient culinary traditions, pilau rice has evolved into a versatile staple that pairs perfectly with a wide range of meats, vegetables, and curries. Let's explore the rich history and delightful flavours of pilau rice, a dish that continues to captivate taste buds around the world with its exquisite blend of spice and texture.

Serves 4 people

Preparation time 10 minutes, cooking time 30 minutes,

Recipe Difficulty level - Beginner-Friendly

Special equipment - none

Pilau rice has a fascinating history that traces back to ancient Persia (modern-day Iran) and the Middle East. The dish was introduced to South Asia and other regions through trade routes, evolving into various regional adaptations over the centuries. The name "pilau" is derived from the Persian word "pilāv," reflecting the Persian influence on the dish. Pilau rice became popular in India, where it was further refined and incorporated into the rich tapestry of Indian cuisine. The blend of aromatic spices and cooking techniques used in pilau rice reflects a harmonious fusion of cultures and flavours, making it a beloved dish enjoyed around the world today.

Pilau Rice Recipe

Ingredients:

1 cup of basmati or long grain rice
1½ cups of water
1 large onion thinly sliced
2 cloves of garlic finely chopped
2 tablespoons of unsalted butter or ghee
1 tsp of fennel seeds
½ tsp of ground turmeric
6 cardamon pods split open
8 whole black peppercorns
2 cinnamon sticks broken
2 whole cloves
a handful of flaked almonds
a handful of sultanas
1 tablespoon of butter for frying
1 tsp Himalayan or Celtic sea salt

How to cook Pilau rice

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Step 1:

Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for at least half an hour, whilst you prep the rest of the ingredients. Once the rice has soaked rinse again

Step 2:

In a pan with tight fitting lid melt the first 2 tbsp of butter or ghee, and add the fennel seeds fry gently until they crackle then add the sliced onions and cook until the onions are soft but not brown.

Step 3:

Add the garlic, whole spices and continue to fry until the onions are now brown.

Step 4:

Now add the rice along with the turmeric and stir so that all the butter and spices coat the rice grains.

Step 5:

Now add the water and and salt and bring to the boil for a minute or two then give one last good stir.

Step 6:

Place the tight fitting lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when the timer goes off remove the pan from the heat. Set another timer for 15 more minutes, try not to lift the lid during this cooking process.

Step 7:

Take the last tablespoon of butter and in a separate pan gently fry the sultanas and almonds until the sultanas have swollen and gone a little darker releasing their sweetness.

Step 8:

Remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains, then gently combine the almonds and sultanas with the fragrant rice and serve.