VEGAN II GLUTEN FREE II NUT FREE II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 FREE II NIGHTSHADE FREE II FISH FREE II EGG FREE II SHELLFISH FREE

If you're looking for a foolproof way to cook rice that's beautifully fluffy and fragrant, then look no further than this recipe. The aroma that filled my kitchen when I cook this recipe is absolutely divine. This is a family recipe that I've adapted from my wonderful mother, who is a fantastic cook. She taught me all my Indian cooking skills, and this rice dish is one of her specialties.

pilaf rice recipe uk by kam sokhi allergy chef

Notes on ingredients

Rice

I always use Tilda basmati rice as it's the best. It's really fragrant and cooks beautifully, and is fluffy every time. You could use brown rice; however, half pre-cook it and follow the recipe.

Vegetables

 I used frozen vegetables for this recipe. It's super convenient as most of us have veggies in the freezer. However, use a variety of fresh veggies if you prefer.

Aromatics

When it comes to cooking rice, adding spices can take it to the next level.

One thing I must stress is using whole cumin seeds. The powdered version simply won't give you the taste that this recipe requires. Trust me, it's worth the extra effort to seek out the whole seeds. Similarly, using whole cinnamon bark is also crucial. Ground cinnamon will leave the rice tasting gritty and alter the flavor profile, so it's best to avoid it.
I highly recommend searching for a local Indian shop to source these spices.

Not only is it cheaper, but they'll likely carry spices that aren't easily found in the supermarket. For instance, I couldn't find black cardamon anywhere else, but my local Indian shop had it in stock.

Ingredients

Tips on the best rice in town! How to make a delicious pilaf.

  • Always rinse the rice till the water runs clear. This will ensure you have washed away a lot of the starch, which is why your rice will stick together.

  • When rinsing the rice be careful not to agitate the rice and break it up by being too vigorous.

  • Once the rice is cooked, leave the lid on 10 minutes before serving. This allows the rice to steam in its residual heat. This also makes the rice super fluffy.

  •  I have included the exact quantity of water, too. This will ensure that your rice won’t go mushy. One of the reasons people fail to cook rice properly is because they add too much water.

  •  Do not over-stir the rice once it is nearly cooked, be gentle, as you don’t want to break it up. It will result in the rice becoming mushy in texture.

  • Add 1/4 tsp of turmeric to the rice if you want it yellow.

  • You could also use brown rice for this recipe, however half cook it first in boiling water, then follow the recipe.

What can I add to rice to give it flavour?

I used cumin, seeds, cinnamon, bay leaves and cardamon. You could also add garlic, ginger, chilli or some vegetable or chicken stock to this recipe.

What to serve with pilau rice

Storing & reheating

The rice will keep in the fridge for 5 days, and can be reheated by popping in the microwave for a few minutes or reheating in a hot oven for 15 minutes.


Makes 2 portions - 35 mins prep time


Step by Step

Recipe

  • 90 g basmati rice (rinsed)

  • 1/2 onion sliced

  • 1 tbsp olive or coconut oil

  • 50 g frozen mixed vegetables

  • 1 tsp whole cumin seeds ( not ground see notes)

  • 2 whole black cardamom

  • 1/2 cinnamon stick ( not ground see notes)

  • 3 bay leaves

  • 1/4 tsp salt

  • 250 ml hot water

Method

  1. Sweat the onions on a low to medium heat with the oil till soft, then add the cumin seeds and stir for a couple of minutes till they are popping a little. Then add the cardamon seeds, cinnamon stick and bay leaf and stir for a minute.

  2. Add the vegetables they can be added from frozen, stir for a couple of minutes.

  3. Then add the rice, salt and hot water.

  4. Leave to simmer for 10 minutes on a medium heat. Then pop the lid on for the next 10 minutes.

  5. You can tell the rice is cooked when all the water has evaporated and the rice is soft. Take off the heat and leave the lid on for a further 10 minutes.

  6. NB If you are cooking on an electric stove, turn the heat off and leave the saucepan with the lid on that hob.

  7. Once cooked serve immediately. This can be kept in the fridge once cooled for 4 days.

Food shopping tips

Are you looking to save money on your FREE FROM ingredients without shopping in several places just to save a buck? Take a look at well easy they have made it simple to shop for healthy free from allergy-specific ingredients. Find everything you need all in 1 place with over 50 filters. You will be sure to find food for your dietary restrictions that are healthy too!

And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for the first shop).

This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.

Looking for anything?

Browse all Articles

Latest articles

Latest Recipes

Follow along on Instagram

 
 

You might also like these recipes:

Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
Previous
Previous

Banana Split ( Gluten-Free, Vegan)

Next
Next

Aloo Gobi with Quinoa ( Nightshade-Free, Vegan, Paleo)