PILAU RICE
When I was learning how to cook, rice dishes were my Everest! I could never figure out how to get it just right and my mum always made it look so easy. The first time I tried to make pilau, I let the rice cook for too long and they became overcooked and mushy.
The second time I tried to rectify my mistake from the first time and cooked it for a shorter time and they came out raw and hard. This cycle continued for far longer than I would like to admit! Also, FYI I have written a good trick below about what to do with undercooked rice. Finally, after a lot of trial and error, I was able to cook the rice perfectly.
WHY YOU’LL LOVE PILAU RICE
- Aromatic Flavour: Pilau rice is infused with aromatic spices like cumin, cardamom, and cloves. It has a rich and flavourful base that elevates the taste of the entire dish.
- Fragrant Basmati Rice: Often made with fragrant basmati rice, pilau rice has a distinct and delightful aroma that adds a layer of sophistication to your meal.
- Versatility: Pilau rice is incredibly versatile and pairs well with a wide range of main dishes, from vegetarian curries, chicken or meat.
- Beautifully Colour: Caramelising the oven will give the dish a beautifully golden brown colour.
- One-Pot Convenience: This pilau rice recipe can be prepared in a single pot, making it a convenient and time-saving side dish for a variety of meals.
MORE REASONS YOU’LL LOVE THIS PILAU RICE
- Comfort Food Appeal: Pilau rice has a comforting and homely feel. It always reminds me of family dinners as a kid and the familiar spices evoke a sense of warmth and nostalgia.
- Easy to Customise: Pilau rice is easy to customise to suit your taste preferences. Whether you prefer it more on the spicier side or with a milder flavour, you can adjust the spice levels to your liking.
- Great for Entertaining: The fragrant aroma and visually appealing presentation of pilau rice make it an excellent choice for entertaining guests. Plus you can make a large quantities if you have a lot of people over.
- Balanced and Well-Spiced: The balance of spices in pilau rice creates a well-spiced but not overwhelming taste, making it suitable for a broad range of palates.
- Perfect Leftovers: Pilau rice tastes great the next day warmed up with a little plain yoghurt and salad.
TOP TIPS FOR A FLUFFY, SOFT AND TASTY PILAU RICE
- Good base: Firstly you need to have a good base so I always start off with onions and garlic and cook well. The full list of ingredients are above and they will ensure that the dish is fragrant and full of flavour.
- Boil rice: When you add in the boiling water, mix into the rice and wait for the water start to bubbling before you reduce the heat. If you don’t let it come to a boil then the rice will likely be raw after the twenty minutes are up.
- Use a cloth/aluminium foil: Using a tea towel or a sheet tin foil under the lid will help to steam the rice evenly and they will be more likely to turn out well.
- Choose Quality Basmati Rice: Select high-quality basmati rice for its fragrant aroma, long grains and fluffy texture.
- Aromatic Spices: Use a blend of aromatic whole spices such as cumin seeds, cardamom pods, cloves, and cinnamon sticks to infuse the rice with rich flavours.
MORE TIPS
- Sauté Aromatics: Sauté chopped onions until golden brown before adding the rice. This step adds a richer flavour profile.
- Measuring Water Ratio: Follow the recommended water-to-rice ratio to ensure that the rice cooks fully and is nice and fluffy. I use a ratio of 1:2 (one part rice to two parts water) as this works the best for me.
- Fluff once cooked: Once the rice is cooked, fluff it gently with a fork or spoon to separate the grains.
- Resting Time: Allow the pilau rice to rest, covered, for a few minutes after cooking. This helps the flavours meld and ensures a uniform texture.
- Serve with Accompaniments: Serve pilau rice with sides like raita (yogurt with spices), chutney, or a side of samosas.
HOW TO FIX UNDERCOOKED RICE
Get a clean tea towel and run under the tap so that it becomes damp (you don’t want it to be dripping). Place it directly onto the rice and so that all of the rice are completely covered and make sure the gas is on a low heat. Allow the rice to steam and check on them every few minutes until they’re fully cooked through. They won’t look perfect but they’ll still taste
RECIPES YOU MIGHT ENJOY
Egg Fried Rice – Egg fried rice – My Simple Eats
Black Eyed Peas Curry – Black Eyed Peas Curry – My Simple Eats
Lemon and Garlic Basa Fish – Lemon and Garlic Basa Fish – My Simple Eats
CONCLUSION
Pilau rice is comforting, aromatic and full of flavour. It’s a versatile dish which is great for entertaining due to its visual appeal. It’s a relatively easy dish and can be made in one pot.
Pilau Rice
Ingredients
- 2 Onions
- 3 tbsp Oil
- 2.5 tsp Salt
- 5 Cloves
- 5 Peppercorn
- 3 Cardamom pods
- 3 Bay leaves
- 1 inch Cinnamon stick
- 1.5 tsp Ground Cumin
- 1 tsp Garlic minced
- 500 g Rice
- 900 ml Water boiling
Instructions
- Drizzle the oil into the pan over a medium heat and add in the sliced onions. Allow the onions to sweat down and add in all the spices, salt and garlic.
- Caramelise the onions so they turn a brown colour and cook for about 10 minutes.
- Add in the all the rest of the spices (cloves, peppercorn, cardamom, bay leaf, cinnamon stick & cumin).
- Stir all the spices into the onion mixture and allow the flavours to infuse, cook for a further 10 minutes.
- Pour in the 500g rice and mix well into the onions, once fully mixed in, add in the 900ml water and stir the mixture for about 30 seconds.
- Allow the water to come to a slight boil and once the bubble appear cover the rice with a lid and turn the gas low. *Adding a layer of foil before placing the lid on will help the rice to cook better.
- Cook on a low heat for 20 minutes without touching it.
- Once the 20 minutes is over, remove the lid and stir the rice, it should be fully cooked and fluffy. Serve immediately for best results.
