A new Indian rice dish to celebrate National Curry Week this week...this golden pilau rice recipe was part of a reader's Father's Day meal in the June Asda magazine. It went along with recipes for chicken jalfrezi and garlic flatbread. I made the jalfrezi but not the flatbread as there's a yummy recipe here on Felly Bull for quick naan breads.
The end result is fluffy subtly spiced pilau rice that won't overpower your favourite Indian mains.
Tips
- If you run out of brown onions, like I did the first time I made this…use a red onion instead!
- This golden pilau rice recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 15g butter or ghee
- 1 onion, finely sliced (see Tips)
- 3 cloves garlic, sliced
- 200g basmati rice, soaked for 30 minutes then rinsed
- 1 tsp ground turmeric
- 3 cardamom pods
- 2 cloves
- 500ml vegetable stock (made using 1 vegetable stock cube or pot)
- salt
Instructions
- Heat the butter or ghee in a large saucepan and fry the onion for about 10 minutes or until starting to char at the edges.
- Add the garlic and fry for 1 to 2 minutes, then add the rinsed rice, turmeric, cardamom and cloves. Stir and add the stock.
- Bring to the boil and simmer for 10 to 15 minutes. Cover with a lid off the heat for 10 minutes. Once cooked, fluff the rice with a fork. Check the seasoning and add salt, to taste. Enjoy as a side with your favourite Indian curries.
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Golden Pilau Rice
Ingredients
- 15 g (0.5 oz) butter or ghee
- 1 onion finely sliced (see Notes)
- 3 cloves garlic sliced
- 200 g (1 ¼ cups) basmati rice soaked for 30 minutes then rinsed
- 1 tsp ground turmeric
- 3 cardamom pods
- 2 cloves
- 500 ml (2 ¼ cups) vegetable stock (made using 1 vegetable stock cube or pot)
- salt
Instructions
- Heat the butter or ghee in a large saucepan and fry the onion for about 10 minutes or until starting to char at the edges.
- Add the garlic and fry for 1 to 2 minutes, then add the rinsed rice, turmeric, cardamom and cloves. Stir and add the stock.
- Bring to the boil and simmer for 10 to 15 minutes. Cover with a lid off the heat for 10 minutes. Once cooked, fluff the rice with a fork. Check the seasoning and add salt, to taste. Enjoy as a side with your favourite Indian curries.
Notes
- If you run out of brown onions, like I did the first time I made this…use a red onion instead!
- This golden pilau rice recipe can easily be adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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