Pilau Rice

5 from 1 vote

Pilau Rice with basmati rice, saffron, cardamom, cinnamon, star anise and cloves, a beautifully fragrant side dish that is the perfect accompaniment to any Indian or Middle Eastern feast. It's incredibly easy and quick to make, and it can rival any restaurant or take away pilau rice.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Indian

Servings: people

Calories: 291kcal

Author: Daniela Apostol

Ingredients

250 g basmati rice ( 1.35 cup)
475 ml water (2 cups)
1 small onion
25 g butter ( 1 oz)
1 teaspoon cloves
1 teaspoon cardamom pods
1 cinnamon stick
2 star anise
½ teaspoon peppercorns
½ teaspoon salt
1 teaspoon saffron threads

Metric - US Customary

Instructions

Peel and chop the onion finely.
In a pot set over a low to medium heat, melt the butter, add the onion, and fry it until golden.
Add the cinnamon stick, star anise, cardamom pods, cloves, saffron, salt and peppercorns, and give everything a good stir.
Rinse the rice under cold water until the water runs clear.
Add the rice to the pan, pour over the water, and place a lid on the pot.
Cook it until all the water is evaporated.
Remove the pot from the heat, but still keep the lid on for 5 minutes so that the rice can fluff up nicely.

Video

Notes

It might look like there is not enough liquid to the amount of rice used, but it's actually the right amount to make light and perfectly fluffy rice that has the grains nicely separated after cooking.
Too much water will make the rice sticky and mushy, and more like a risotto, than a pilau rice. I used this rice: water ration for my plain basmati rice recipe and it always comes out perfect.
Always rinse the rice very well until the water runs clear, otherwise the starchy water will turn the rice to mush too.
You can add any dried fruit or nuts to this saffron rice too, there are many variations that include them, and it can only be so delicious!

Nutrition