Recipes by type‎ > ‎Side dishes‎ > ‎

Pilau rice

This is so easy to make, not much harder than plain boiled rice, but so much more tasty.  
  • 1 tbsp vegetable oil
  • 2 cups white basmati rice
  • half large onion, chopped
  • couple of cardamon pods
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 1 few whole cloves
  • 1 bay leaf
  • 4 cups boiled water
  1. In a heavy based pan that has a tight fitting lid, fry the onion in the oil until golden and sweet. Add the rice and stir to coat well. 
  2. Add the cardamon, cinnamon, peppercorns, cloves and bay and stir well. 
  3. Add the water and mix in.  Turn the heat down to the lowest it will go to, place the lid on the top and leave for 10-15 minutes. 
  4. Although you are not supposed to, I cannot help but peak once or twice, having no confidence that I will not burn it.  But do try not to stir it, or it will go starchy and mushy.  If it really looks like it is about to dry out then add a little bit more water.  
  5. When the water has all soaked in and the rice is just tender with a slight bit, it is done.  
  6. Take off the heat, fluff with a fork and add a knob of butter if you are feeling decadent.