Pilau rice

Soy FreeNut freeVeganDairy freeGluten freeMeal Type: Sides & appetisersSesame free

6 Jul

VEGAN II GLUTEN FREE II NUT FREE II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 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.

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

pilau rice recipe uk by kam sokhi allergy chef

recipes using basmati rice by kam sokhi allergy chef

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

pilaf rice recipe by kam sokhi allergy chef

Rice pilaf ingredients by kam sokhi allergy chef

easy rice recipes indian by kam sokhi allergy chef

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

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.
Add the vegetables they can be added from frozen, stir for a couple of minutes.
Then add the rice, salt and hot water.
Leave to simmer for 10 minutes on a medium heat. Then pop the lid on for the next 10 minutes.
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.
NB If you are cooking on an electric stove, turn the heat off and leave the saucepan with the lid on that hob.
Once cooked serve immediately. This can be kept in the fridge once cooled for 4 days.

Food shopping tips

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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.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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