Pilau Rice (Pilaf if you are in the US) is a traditional Indian recipe for a classic dish of rice cooked with spices and garnished with fried onion. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pilau Rice.
Here two methods are provided. In the first, the traditional method, the rice is fried and in the second, the rice is boiled. A richer variant with turmeric, peanuts and raisins is also given.
Go to the printable version of the recipe
4–5 whole cloves
1 small Cinnamon Stick
1–2 bayleaves (Indian bayleaves, for preference)
1 tsp cumin seeds
1/2 tsp salt, or to taste
4 tbsp ghee (clarified butter)
4–5 pods Green Cardamom
~1l (4 cups) water
1 medium onion, sliced thinly
Check when the rice is almost done and then drain through a colander. Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.
If you want the rice to be a yellow colour then add 1 tsp of to the water or oil when cooking.
The recipe above is a basic recipe, intended to be used as a base for
other recipes. If you would like a richer version, then add 1/2 tsp
turmeric to the boiling water or to the frying oil to colour the rice.
About 4 minutes before the rice is due to be ready heat 2 tbsp oil in a pan and fry 4 tbsp peanuts and 6 tbsp raisins in the oil. When the rice is done either scatter the fruit and nuts over the top or gently mix into the rice.
Fry all the spices in a pot with a little butter and when they crackle add 1l of hot water. When the water comes to the boil add the washed rice and continue cooking on high heat.
Check when the rice is almost done and then drain through a colander. Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.
If you want the rice to be a yellow colour then add 1/2 tsp of turmeric to the water or frying oil when cooking.
The recipe above is a basic recipe, intended to be used as a base for other recipes. If you would like a richer version, then add 1/2 tsp turmeric to the boiling water or to the frying oil to colour the rice.
About 4 minutes before the rice is due to be ready heat 2 tbsp oil in a pan and fry 4 tbsp peanuts and 6 tbsp raisins in the oil. When the rice is done either scatter the fruit and nuts over the top or gently mix into the rice.
This is a key ingredient in this site's:
Restaurant-style Chicken Biryani
Here two methods are provided. In the first, the traditional method, the rice is fried and in the second, the rice is boiled. A richer variant with turmeric, peanuts and raisins is also given.
Go to the printable version of the recipe
Pilau Rice Two Ways Recipe
Ingredients:
500g (1 lb) basmati rice4–5 whole cloves
1 small Cinnamon Stick
1–2 bayleaves (Indian bayleaves, for preference)
1 tsp cumin seeds
1/2 tsp salt, or to taste
4 tbsp ghee (clarified butter)
4–5 pods Green Cardamom
~1l (4 cups) water
1 medium onion, sliced thinly
Method:
1st Method — Traditional (rice fried)
Melt the ghee in a pan, add cumin, cloves, bayleaf, cinnamon and green cardamom. When the spices crackle add the sliced onion and sauté until the onion is a little coloured. Add the washed and drained rice and fry for two minutes taking care that the rice does not break. Now add the water and salt and cook with a tight lid on top for 20–25 minutes on low heat, undisturbed.2nd Method — Easy (rice boiled)
Fry all the spices in a pot with a little butter and when they crackle add 1l of hot water. When the water comes to the boil add the washed rice and continue cooking on high heat.Check when the rice is almost done and then drain through a colander. Once the rice has drained sprinkle fried sliced onion on top and garnish with coriander, etc.
If you want the rice to be a yellow colour then add 1 tsp of to the water or oil when cooking.
About 4 minutes before the rice is due to be ready heat 2 tbsp oil in a pan and fry 4 tbsp peanuts and 6 tbsp raisins in the oil. When the rice is done either scatter the fruit and nuts over the top or gently mix into the rice.
Printable version of the Recipe
Printable version of the Recipe
india, rice, vegetarian, frying, boiling, pilaf, pilau
Accompaniment
India
Pilau/Pilaf Rice Cooked Two Ways
https://fabulousfusionfood.blogspot.com/2019/05/pilau-rice-two-ways-recipe.html
Pilau/Pilaf Rice Cooked Two Ways. This is a traditional Indian method for cooking light and fluffy rice by either frying the rice or by simply boiling. This makes an excellent accompaniment to curries, stews and the richer version goes well with fish and roast meats.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-sTglAEjqXm3G2E1eW9YikyaxwJ_rBVmprrr_cbOG-OiMFmMT1Z9Th8BhErQ-W1mLXoAFTJjn8Om-aD5X0h6G_5W9LTm58rnz_g-_J4WckTfziCEimpE9engCVAKXbnxHjGBqNMprm8/s1600/plain-pilau-pilaf-rice.png
2019-05-06
Yield: 6–8
Pilau/Pilaf Rice Cooked Two Ways
Pilau/Pilaf Rice Cooked Two Ways. This is a traditional Indian method for cooking light and fluffy rice by either frying the rice or by simply boiling. This makes an excellent accompaniment to curries, stews and the richer version goes well with fish and roast meats.
prep time: 10 mins
cook time: 40 mins
total time: 50 mins
Ingredients:
- 500g (1 lb) basmati rice
- 4–5 whole cloves
- 1 small Cinnamon Stick
- 1–2 bayleaves (Indian bayleaves, for preference)
- 1 tsp cumin seeds
- 1/2 tsp salt, or to taste
- 4 tbsp ghee (clarified butter)
- 4–5 pods Green Cardamom
- ~1l (4 cups) water
- 1 medium onion, sliced thinly
Method:
- Melt the ghee in a pan, add cumin, cloves, bayleaf, cinnamon and green cardamom. When the spices crackle add the sliced onion and sauté until the onion is a little coloured. Add the washed and drained rice and fry for two minutes taking care that the rice does not break. Now add the water and salt and cook with a tight lid on top for 20–25 minutes on low heat, undisturbed.
1st Method — Traditional (rice fried)
2nd Method — Easy (rice boiled)
© Dyfed Lloyd Evans
This is a key ingredient in this site's:
Restaurant-style Chicken Biryani
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