Pilau Rice Recipe
Cowbridge Kitchen
If you are going to have an Indian Curry, Tikka Masala or Korma then you will want to make the perfect Pilau Rice.
To make Pilau Rice you need an aromatic stock made with Star Anise, Cardamom pods, Cloves and Cumin Seeds. You can colour the rice with Turmeric for an authentic and aromatic Indian Rice.
The true secret to getting this rice cooked perfectly is not over boiling the rice, keeping it slightly crunchy is perfect. The flavour of the Pilau Rice is all about getting a great aromatic stock.
1hr Prep time
9 mins Cooking time
Time
This is based on 177g portion
Cooked rice
Calories: 244
Protein: 4.7g
Fat: 3.6g
Carbohydrates: 48g
Fiber: 2.7g
Sugar: 1.1g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
The secret to this rice is getting it just cooked then cooled down fast, to retain its bite.
Cost to make:
£1.33 / $1.68 (Est.)
Equipment:
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Authentic Pilau Rice Recipe
If you have ever been to an Indian takeaway for a curry then you have probably had or seen Pilau rice, the rice can be yellow in colour or white and red.
Pilau rice is an aromatic indian rice, cooked in a stock of Indian spices that include, Cardamon, Cloves, Cumin seeds and safron or Star anise.
The rice gets its yellow colour from the Tumuric that is added to the rice as it cooks.
It is important not to over cook rice, so follow the recipe timings to get this rice perfect.
Cuisine: Indian
ingredients
1/2 tsp Salt
4-6 Cardomon Seeds
4-6 Cloves
1 Star Anise
1 tsp Cumin Seeds
2 Bay Leafs
1/4 tsp Turmeric
Cooking Instructions
- Bring 1 to 1.5 litres of water to a rolling boil
- When the water is boiling, you should start adding the spices
- Add the salt first then add Cardomons, Cloves, Star Anise, Cumin Seeds and the Bay Leaves.
- DO NOT add the Turmeric until the water is fully boiling.
- Keep the water on a rolling boil, then add the Rice
- You will need to mix this up with a fork in order to stop it clumping together. Once this is done add the Turmeric and mix well.
- Leave the rice on a slow rolling boil for 9 minutes so that it is just cooked.
- Then remove the pan and put it in a sink under running cold water.
- Do not run the water too fast as the rice will spill over into the sink.
- Stir the rice to release the starch.
- When the water runs clear the rice is done.
- Drain the rice in a colander and set aside to dry.
- You should stir the rice every 15 minutes to release extra moisture.
- The rice should be dry enough after an hour, but you can leave it as long as you like.
- Keep the rice in an air tight container in the refrigerator for a few days.
- Heat in a microwave for a few minutes when required.
Once this rice is cooked it is best to cool it down and dry it overnight.