Spiced pilau rice

Ingredients

350g basmati rice (see tips)
2 tbsp sunflower oil
4 cloves
8 green cardamom pods, lightly crushed
5cm piece cinnamon stick
600ml boiling water
2 fresh bay leaves

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Method

Put the rice in a large bowl, cover with cold water and run the grains through your fingers to rinse off any excess starch. Drain away the water and repeat the process 2-3 times more until the water runs relatively clear. Cover with more cold water and leave to soak for 5 minutes, then drain well (see tips).
Heat the oil in a 20cm heavy- based saucepan over a medium heat. Add the whole spices and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Stir in the rice. Add the 600ml boiling water and 1⁄2 tsp salt, then quickly bring to a vigorous boil. Stir once, cover with a tight-fitting lid and leave to cook over a low heat for 12 minutes (see tips).
Remove the rice from the heat and leave undisturbed for 2 minutes. Uncover, fluff up the grains with a fork and serve.

Try pairing this rice with Debbie Major’s tomato curry with black mustard seeds.

Nutrition

Nutrition: per serving

Calories: 385kcals
Fat: 8.7g (1.5g saturated)
Protein: 6.5g
Carbohydrates: 71.6g (no sugars)
Fibre: 0.5
Salt: trace salt

delicious. tips

Debbie says, “Don’t wash and drain the rice too far in advance – if the washed grains are left to dry they will become very brittle and break up during cooking. I sometimes put a little saffron, soaked in 1 tbsp freshly boiled water, into the rice halfway through cooking.”

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Published: 31 Jul 15
Updated: 18 Mar 24

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