Pilau Rice Recipe

Rinse rice

Place the Basmati rice in a fine-mesh sieve or bowl and rinse under cold running water until the water runs clear (about 2–3 minutes) to remove excess starch. Drain well and set aside.

Measure the water and stock. For this recipe use 2 1/2 cups water plus 1 cup stock (or adjust to 2 3/4–3 cups total liquid depending on rice age).

Toast whole spices

Heat a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the cardamom pods, bay leaves, whole cloves and peppercorns and toast for 30–45 seconds until fragrant, shaking the pan so they don’t burn.

Sauté onion

Add the vegetable oil and butter to the pan with the toasted whole spices. When the butter is melted and oil shimmers, add the chopped onion and a pinch of salt. Sauté over medium heat for 6–8 minutes until the onion is soft and beginning to brown at the edges.

Add garlic and ginger

Stir in the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Cook ground spices

Add the ground cumin, ground coriander, turmeric and cinnamon. Stir constantly for about 30 seconds so the spices bloom in the oil and become aromatic but do not burn.

Combine rice and liquid

Add the drained rice to the pot and stir gently to coat each grain with the spiced oil and aromatics for 1–2 minutes. Pour in the water and stock and add the salt. Increase heat to bring the mixture to a gentle boil.

Simmer covered

Once boiling, reduce heat to the lowest setting so the pot simmers very gently. Cover tightly with a lid and cook undisturbed for 12–15 minutes, or until the liquid is absorbed and rice is tender. Do not lift the lid during this time.

Rest

Turn off the heat and let the rice rest, covered, for 8–10 minutes to finish steaming.

Finish and fluff

Remove the lid, discard the bay leaves and large whole spices if desired (or leave for presentation). Gently fluff the rice with a fork. Fold in the diced carrot and peas so the residual heat warms them through. Add the chopped cilantro, toasted nuts (if using) and lemon juice. Taste and adjust seasoning with salt if necessary.

Serve warm as a side to curries, grilled proteins, or enjoy on its own.