This Hairy Bikers pilau rice is made with basmati rice, whole cardamom, cumin seeds, cloves and cinnamon, cooked in chicken or vegetable stock. The absorption method gives every grain a golden colour and a warm, spiced flavour. It takes 35 minutes and serves four to six.
I make this every time we have a curry night at home. It is one of those side dishes that takes a meal from good to brilliant without any real effort.
Pilau Rice Ingredients
- ½ tsp coriander seeds
- 6 cardamom pods
- 1 tsp cumin seeds
- 8 cloves
- 1 cinnamon stick
- 2 bay leaves
- 75g butter
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp ground turmeric
- ½ tsp black mustard seeds
- 300g basmati rice, rinsed and drained
- 500ml chicken or vegetable stock
- Sea salt and freshly ground black pepper
How to Make Pilau Rice
- Prepare the spices: Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and lightly crush until the husks split. Add the cumin seeds, cloves, cinnamon stick and bay leaves and pound very lightly to combine.
- Cook the onion and garlic: Melt half the butter in a wide saucepan over a medium heat. Add the onion and garlic and fry for about 5 minutes, stirring regularly, until softened.
- Toast the spices: Sprinkle in the turmeric, mustard seeds and the pounded spice mixture. Fry gently for about 2 minutes, stirring constantly, until you can smell the spices.
- Add the rice and stock: Tip in the rinsed basmati rice and stir well to coat every grain in the buttery spices. Pour in the stock and add a good pinch of black pepper. Add a pinch of salt if needed, especially with low-sodium stock.
- Simmer with the lid on: Stir well, bring to the boil, then give it one final stir. Cover with a tight-fitting lid, reduce the heat to its lowest setting and cook for 15 minutes without lifting the lid.
- Fluff and serve: Remove the lid and dot the remaining butter over the hot rice in small pieces. Let it melt for a few seconds, then fluff the rice with a fork, taking care not to break the grains. Replace the lid and leave to stand for 5 minutes before serving.
What Is the Secret to Perfect Pilau Rice?
- Never lift the lid: The steam trapped inside the pan is what cooks the rice evenly. Lifting it lets the steam escape and gives you unevenly cooked, dry grains.
- Rinse until the water runs clear: Rinsing removes the excess starch that makes grains clump together. This is the single biggest difference between fluffy and sticky pilau rice.
- Watch the spices closely: Toast them on a medium heat and stir constantly. Burnt spices turn bitter and will ruin the whole batch. Two minutes is all they need.
- Use the right rice-to-stock ratio: 300g basmati to 500ml stock is the tested ratio for this recipe. Too much liquid gives you soggy rice, too little leaves hard grains at the bottom. If you enjoy a richer pilau, try it alongside the Hairy Bikers chicken curry for a proper curry night spread.
What Should You Serve on the Side?
This rice works best alongside a rich, saucy curry. A Hairy Bikers chicken balti or a slow-cooked beef curry are both ideal choices because the buttery rice soaks up the sauce. It also pairs well with tandoori chicken, lamb kebabs or a lentil dhal.
For a cooling contrast, serve with a dollop of plain yoghurt and a simple salad of sliced tomato, cucumber and red onion. A few poppadoms on the side finish the spread off nicely.
Does This Reheat Well?
Let the rice cool as quickly as possible, then transfer it to an airtight container and refrigerate for no more than one day. When reheating, make sure it is piping hot all the way through. Cooked rice must be handled carefully to avoid food poisoning.
You can freeze portions in sealed bags for up to one month. Defrost in the fridge overnight and reheat thoroughly. The texture softens slightly after freezing but it is still perfectly good for a quick midweek curry night.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Total Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Frequently Asked Questions
Why is my pilau rice sticky? The most common reason is not rinsing the basmati rice thoroughly enough before cooking. Rinse until the water runs clear, and do not stir the rice once the stock has been added and the lid is on.
Can I use a different type of rice? Basmati is the best choice because of its long, separate grains. Other long-grain varieties will work but the texture and flavour will not be the same.
How is this different from The Curry Guy’s pilau rice? The Curry Guy’s version follows a restaurant-style approach with a simpler spice mix. The Hairy Bikers’ recipe uses whole pounded spices and finishes with extra butter for a richer result.
Can I make pilau rice ahead of time? Yes. Cook the rice, cool it quickly and store in the fridge for up to one day. Reheat in a microwave or in a covered pan with a splash of water until piping hot throughout.
Try More Recipes:
Hairy Bikers Pilau Rice Recipe
Description
This Hairy Bikers pilau rice recipe uses whole cardamom, cumin, cloves and cinnamon with basmati rice and butter. Ready in 35 minutes, it is the perfect side for any curry.
Ingredients
Instructions
- Pound the whole spices in a pestle and mortar.
- Melt half the butter and sauté the onion and garlic. Add the turmeric, mustard seeds, and the pounded spices. Cook for 2 minutes.
- Add the rinsed rice and stir to coat. Pour in the stock and season with salt and pepper.
- Bring to a boil, then cover and simmer on low heat for 15 minutes without lifting the lid.
- Remove the lid, dot the remaining butter over the top, and fluff with a fork.
- Replace the lid and let stand for 5 minutes before serving.
