If you want to make pilau rice like you get at the best curry houses, you're on the right page!
This is pilau rice like I've seen it made in so many popular curry houses around the UK. You are going to get restaurant quality results here. I promise.
About this pilau rice recipe
Over the years, I have experimented many times with jeera rice. Some of the recipes were quite different to this one but this is the one I wanted on my blog.
Jeera means cumin in Hindi and it is the cumin that really makes this rice dish stand out. The cumin is first infused with other whole spices in ghee before adding the rice to cook it through. The end result is amazing.
Some recipes call for even more cumin but I hope you agree, this spice combo is exactly what a good jeera rice should be like.
How do you cook pilau rice?
The method for cooking the rice similar to my steamed Basmati rice recipe and you will find a recipe for that here if you would like to see step by step photos. The instructions for cooking the rice are in the recipe card below though.
With my steaming method, you will get perfect results every time.
The rice grains will be firm and not at all stodgy or soggy. With pilau rice, you first heat ghee in a sauce pan. Then whole spices are added for flavour before adding and frying chopped onion. Then ground turmeric is added just before stirring in the soaked raw rice and water.
You then cover the pan and bring that water to a boil. Once boiling, you turn off the heat and allow the rice to steam, untouched for 40 minutes. That's it. Perfect pilau rice every time!
How important is the Basmati rice you use?
The Basmati you choose is very important! You want to look for the best quality, aged Basmati rice you can get your hands on. I use VeeTee Extra Long Premium Rice.
You could use other brands. Just look for premium quality, long grain Basmati that states that it has been aged on the packaging. Basmati rice actually gets better with age so if you like Basmati rice, you can safely purchase a large bag and keep it for when you want to cook up your next pilau rice.
Can you work ahead?
If more convenient, you can allow the rice to soak overnight. It's not at all necessary but it won't hurt the rice to soak longer.
How long does pilau rice keep in the fridge.
It is very important not to eat rice that has been sitting at room temperature for over an hour as harmful bacteria will begin to grow.
If you wish to keep the rice in the fridge, get it into a suitable bowl, allow to cool some and then get it into the fridge.
Cover it tightly with plastic wrap and consume within 3 days.
Can you freeze pilau rice?
Yes. It freezes really well. Place the cooked pilau in a suitable, air-tight container. It will freeze well for up to 6 months.
Just be sure to freeze it in portion sizes that work for you. You don't want to freeze it all in one container if you only want to serve yourself.
How do you reheat pilau rice?
Whether you place it in the fridge or freeze it, the easiest way to heat up your pilau rice is in a microwave.
Pilau rice from the fridge should heat up in about a minute. You can microwave your pilau from frozen in the covered container in 3 to 4 minutes.
Can this recipe be upscaled or downscaled?
Yes. Just double or halve the ingredients.
Generally speaking, 185g (1 1/2 cups) of raw rice will make two generous portions of cooked rice, though when served as part of a larger meal, you can probably stretch that to three people.
If upscaling, the water to raw rice ratio is 1 part rice to 1 1/2 parts water.
What size pan do you need to cook rice pilau?
It is important that you use a pan that is large enough or the rice won't cook correctly.
When your rice is in your sauce pan covered with the water, the pan should be no more the 1/3 full so that the rice has plenty of room to expand.
What do you serve with pilau rice?
You can eat rice on its own and not be disappointed. You could also serve it topped with nice chutney or two.
It's also delicious served with dal and I have a few for you! Just follow this link ---> dal recipes for you.
Of course this rice will go well with pretty much any curry. Try some of these chicken, lamb, veggie and seafood curries. You might also like to try your jeera rice as a side for curry house style curry.
Step by step photographs
Pro Tips
- Always wash the rice grains in at least 5 changes of water. This will remove the excess starch and ensure your pilau rice is fluffy and not at all clumpy or sticky.
- When steaming the rice, do not be tempted to lift the lid! Walk away and come back in 40 minutes.
- After the jeera rice has steamed, stir it lightly with a fork or chopstick. Do not stir too vigorously as Basmati rice has a tendency to spit and become mushy if stirred too hard.
How to Make The Best Rice Pilau Recipe
Ingredients
- 280g (1 1/2 cup) good quality Basmati rice
- 530ml (2 1/4 cups) water
- 2 tbsp ghee
- 5 green cardamom pods
- 1 x 5cm (2 inch) cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon cloves
- 1 teaspoon black peppercorns
- 2 Indian (cassia) bay leaves.
- 1/2 onion, finely chopped
- 1 tsp salt
- 1 tsp ground turmeric
- 2 tbsp fresh coriander (cilantro), finely chopped
Instructions
- Pour the rice into a bowl and cover with water. With your hand, move the rice around in the water. The starch will come of the rice and the water will become milky. Repeat 5 times and then cover with fresh water to soak for at least 30 minutes.
- Once your rice has soaked, heat the ghee in a sauce pan that has a tight fitting lid. Stir in the whole spices and bay leaves and let them infuse into the ghee for about 30 seconds. Then add the chopped onion and salt and fry it for about 5 minutes or until soft and translucent. Stir in the ground turmeric until the onion is completely coated and yellow.
- Drain the rice through a sieve. Pour the rice into a sauce pan and cover with the water. Cover and bring to a boil. When the water boils, turn off the the heat and allow it to steam, without lifting the lid for 40 minutes.
- After 40 minutes, uncover the pan and your pilau rice will be cooked perfectly. Carefully, stir the rice grains with a fork or chopstick. You just want to move the grains around and not stir to harshly as Basmati has a tendency to split if stirred to hard.
- Serve garnished with the chopped coriander (cilantro).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 585mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 1g
Anna says
Thank you so much for sharing this. I have been looking everywhere for this. It's gorgeous and goes well with most Indian dishes.I'm doing it for a Tandoori chicken night.
Cheers
Dan Toombs says
Great to hear Anna. Enjoy and keep in touch.
Dan
ManhattanGirl says
Can you explain why milk is used for steep the saffron? I would think warm water would work about the same.
Dan Toombs says
THat's a first! Water would probably work but the milk makes the blend creamier. Whether you could tell in the end I don't know. I might have to try water and see what happens.
I often make paellas and simply add the saffron at the end to the stock. That works fine.
Dan
Laura Ward says
Can you freeze this recipe thanks
Dan Toombs says
I haven't ever tried to freeze it so I am not sure.
Thanks
Dan
Anna Again says
Hi again Dan,
Just wanted to thank you again for this wonderful recipe. I gave some leftovers to my sister and she was so impressed that she organised an Indian food themed dinner party. I was asked to make this Pilau recipe and she made Pakoras (sp?) as a swap/bribe 🙂 People finished off the rice quickly!
I will be trying out more of your recipes
Dan Toombs says
Thank Anne. It's nice to get feedback like that. 🙂
Dan
Cafe Spice says
Thanks for the recipe. It seems like a simple recipe yet packed with flavor. Nice post.
milgan says
hi dan, am looking forward to trying out some of your recipes, have already made the big batch of curry base....for this rice recipe when you say turn off the heat do you remove the pan from the cooker, as mine is electric and would stay hot for a while whereas a gas one would cool immediately, ty xx
Dan Toombs says
Hi Milgan
I think you're save leaving it on the burner. The worst thing that could happen is the rice on the bottom would become crispy. The crispy rice tastes great served on top of the steamed rice.
Cheers
Dan
N R says
I just wanted to thank you for the recipe - works very well. I also added salt to the water which really improved the flavour to my taste.
Dan Toombs says
Hi
Thank you. I'm really glad you liked the recipe and were able to adjust it to your taste. Thanks for stopping by.
Dan
paul leate says
hi dan,
the pilau rice recipe sounds great, been trying to master this for years,
before i try this recipe could you just confirm, bring to the boil for ten seconds? as says,
not ten minuites.?
all the very best
paul
Dan Toombs says
Hi Paul
10 to 20 seconds is all you need. Then you turn off the heat and let the rice steam for 40 minutes without lifting the lid. Your rice will be perfect after 40 minutes of steaming.
Thanks
Dan
Dawn says
Thanks Dan,
This truly is the best pilau rice. I had 100ml of coconut milk left over from the curry i was also making and didn't want to waste it, so I added 400ml stock and the 100ml cocnut milk and followed the rest of your recipe. It was fabulous and the liquid absorbed perfectly. It is so good it seems a shame to put curry on it. I will make this many more times and tell all my friends.
Dan Toombs says
Thanks Dawn - I love coconut milk cooked into rice too.
Dan
Lina Parsons says
Dan
I have never made rice using this method. Can I double the quantity above without any problems? I need to cook about 30 portions of rice on Friday morning (in London) and wanted to try your recipe for Pilau rice.
Many thanks and look forward to hearing from you.
Lina
Dan Toombs says
Really sorry for the late reply Lina. Hope it worked for you. I would just adjust the ingredient amounts as you suggested.
Thanks
Dan
Linda says
HI Dan,
First time cooking rice this way for me , 21 minutes to go, I must admit I've used lots of your recipes before and always delish, When this rice is cooked I'm going to add toasted pistachio and almond also fruits and pomegranite to make it like a "jewelled pillau. Going to serve with curried lamb shoulder, partially pressure cooked to save time (25 mins bone in) finished in the oven. Adding a lime infused chickpea side dish., 12 minutes to go, glass of wine. 2 minutes worried about the rice however I'm listening to 10cc so all is good. Zero hour, and rice is perfect before I add my bits, Your recipe is amazing Dan xxx
Dan Toombs says
Thank you very much Linda for your kind words. I'm really glad the rice recipe worked for you. 🙂
Dan
Steve Ashdown says
Hi again Dan. Can you incorporate the pre- cooked basmati rice into this recipe?
By the way, iv'e just ordered your book.
Cheers Steve.
Dan Toombs says
Hi Steve
Thank you very much. I hope you enjoy the book. You can use pre-cooked basmati rice. Just be sure to add it chilled. It will split if added hot.
Thanks,
Dan
Martin says
Hi Dan,
Firstly I absolutely love the food your recipes produce.
May I ask, regarding the pilau rice recipe, would cooking the rice in onions and the spice stock create the same flavor ? Some people I know are not keen on biting in to the cardamon and clove so have to pick them out so I was wondering if cooking in just the stock and onions would create the same taste?
Thanks in advance
Martin
Dan Toombs says
Thank you Martin - You would get a similar flavour but not the same. Tempering the whole spices in oil gives them a much stronger flavour. I have a lot of friends too that don't like biting into whole spices. Just count them in and then count them back out again at the end. Or, you could temper them as shown. Remove them and then use a spice stock.
Hope this helps.
Dan
Peter says
I have to say, this IS the best pulao rice I have ever tasted, and I started eating curry in the Birmingham Balti Triangle in the 1970's!
My own preference is always for Naan or Paratha rather than rice, but my partner is Filipino and accustomed to rice 3 times a day with everything..... yet this recipe has become his favourite rice dish!
Dan Toombs says
That's great to hear Peter. Thank you very much.
Dan
James says
Hi Dan, love this recipe and have always used oil instead of gheee. I decided to try it with ghee for the first time and I can’t taste anything else other than ghee which is very sweet and overpowering. I’ve never used ghee before so I’m not sure if I’ve just bought a dodgy batch but I’ve never tasted it like this in an Indian restaurant before either. (I used east end pure butter ghee)
Have you got any recommendations on what brand of ghee is best to use?
Thanks 🙂
Dan Toombs says
Hi James
Ghee can have a strong flavour and not everyone likes it. I love it but try not to cook with it often as it's not very good for those, like me on a low fat diet. Try making it with rapeseed (canola) oil instead.
Thanks,
Dan
Edward says
Mr. Curry Guy,
Love your recipes they are very good. Just one query, in your photos with your pilau rice you show the safron going in and being fried with the rice, but in your recipe, you say to add it after the rice has been standing. Just a bit confused, when is the right time to add it?
Kind regards,
Edward.
Dan Toombs says
Hi Edward
That was down to me winging it in the kitchen and taking photos along the way. You can add it whenever. It comes out the same.
Thanks,
Dan
Kieran says
Hi Dan,
I have made 2 of your BIR curries now (tikka masala and Korma) .both were delicious, so much so that I bought your red book! I tried to make this rice recipe 3 times too and each time it seems to come out a bit moist/soggy. I'm not sure if that's how it's supposed to be or if I am doing something wrong?
Dan Toombs says
Hi Keiran
Thanks for getting in touch. The rice shouldn't be at all soggy. One thing that can make it soggy is not rinsing it enough. If there is a lot of starch on the rice, it will become soggy. Another problem could be using too much water. Try reducing it some and be sure to steam the rice until the water is all dried up.
Hope this helps,
Dan
Lenster India goa says
I was alon at home but I didn't fell the lonenes n could prepare food for me thanks for guiding me
David Heesom says
Hi Dan
Silly question but does it matter if you use hot or cold water.
Thanks David
Dan Toombs says
Hi David
Definitely use cold water as you always have to be careful with rice so I wouldn't leave it sitting in warm water.
Thanks
Dan
John Thipthorpe says
Hi Dan
Just to say first of all a big thank you. I have tried a few of your recipes and have been amazed by the results. When my naan stuck to the frying pan and I flipped it over to finish on the gas ring i was gobsmacked. Even more so by the finished product!
However I can't seem to get this recipe right. The rice just seems the wrong texture and when I add the milk at the end it doesn't seem to absorb properly. I tried reducing the water a bit but the results were similar. Any other ideas?
Cheers
John
Dan Toombs says
Hi John
Thank you very much for getting in touch. Sorry you are having trouble with that recipe. It's hard to answer without seeing the problem. It could possibly be down to the pan you are using and how tight the lid fits. Try adjusting so that you are using a 1 part rice to 1 1/2 part water ratio. So you will need 375ml water for the 250g rice. This should solve the problem. Also be sure that you are using a large enough saucepan. I learned through experience that the water and rice should not fill more than 1/3 of the pan. Hope this helps. Thanks, Dan
Tina Cole says
Hi Dan. Just to let you know that on the recipe for "th best pilau rice" there is a spelling error. It should say "not to" but it says "it is important to to stir too vigorously" Just wanted to let you know to stop any errors for the people making it.
Loving the recipes. Thanks
Regards
Tina
mycookinglife.co.uk
Dan Toombs says
Thanks very much, Tina. I will get that changed.
Dan
PAUL says
Cook for boil for 10 seconds? Is that right
Dan Toombs says
Hi
Yes - that is correct. Just let it come to a boil until you see big bubbles then you cover and leave for 40 minutes. This will work if you follow my instructions.
Thanks
Dan
Peter Evans says
Done this many times now, always perfect and a hit with everyone.
Gilly says
Hi Dan How much turmeric do i put in the pilau recipe!? Making it tomorrow ! She says hopefully 🙂
Dan Toombs says
Add about 1 tsp
Thanks
Dan
Gilly says
Made this for the first time - and it's delicious, my rice at the bottom was a little clumped together but the taste was amazing. Practice makes perfect!:-)
Dan Toombs says
Great to hear, I’m sure next time you’ll get it perfect.
Dan
Mike says
Hi Dan, the recipe looks great but it does not specify how many servings this creates (as far as I can see), can you give me an idea of how many so I can reduce it correctly for two people? The picture as is shows more rice than me or my partner could ever eat!
Dan Toombs says
This serves at least 4 people. It does freeze well. Freeze straight after cooking in bags and just re-heat thoroughly in the microwave.
Thanks
Dan
Mo says
Hi Dan,
Im looking forward to trying my first of your curries tonight (restaurant staff chicken curry) which I made yesterday and this pilau rice to go with it. I note the photographs show turmeric added but the ingredients list doesn't show it so I'm not sure what quantity to use. Can you help?
Hoping to get one of your books for my birthday next month
Kind regards
Mo
Dan Toombs says
Sorry I will get that fixed, just use half a teaspoon of turmeric.
Thanks
Dan
Peter says
What quantity of turmeric is to be used? You have omitted it from the recipe.
Dan Toombs says
Sorry, I’ll amend that. Just use half a teaspoon.
Thanks
Dan
Chris says
Erm, is it me, or is the turmeric missing from the list of ingredients? How much do you suggest? Looks like about a teaspoon from the picture..
Dan Toombs says
Yes about a teaspoon, I’ll get that amended.
Thanks
Dan
Paula says
how much turmeric as its not listed as an ingredient. thanks
Dan Toombs says
I’ll get that added, it’s 1 tspn turmeric.
Thanks very much.
Dan
Tony says
Hi Dan,
How much turmeric? i.e.:
Stir in the ground turmeric until.......
I put half a teaspoon in but would like to know?
Dan Toombs says
Yes, half a teaspoon. I’ll get that amended.
Thanks
Dan
Fay says
There is no turmeric in the ingredients list, how much should we be using??
Dan Toombs says
Just use half a teaspoon or to taste.
Thanks
Dan
Millie says
Perfect restaurant quality pilau rice, just as you promised. I made this for the first time this week; I love it and I wouldn't change a thing about it. Thank you for an amazing restaurant.
Dan Toombs says
You’re very welcome, thanks very much for letting me know.
Dan
Millie says
*recipe. Oops!
MrsW says
Made this tonight I added sultanas, capsicum, peas & corn. I was such a great hit with the hubby.
Dan Toombs says
Sounds like great additions.
Thanks very much.
Dan