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
- 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.
- 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
- 2 tbsp fresh coriander (cilantro), finely chopped
- 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).
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Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 585mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 1g