Multicoloured Pilau Rice (Like you get in Indian restaurants)

Ingredients

• 25 gbutter (or ghee or 2 tablespoons olive oil)
• 1onion, diced
• 1cinnamon stick
• 4cardamom pods, gently bashed to open
• 2cloves
• 1/2 teaspoonsalt
• 2bay leaves
• 300 gbasmati rice
• 600 mlboiling water
• 1/8 teaspoon eachedible coloured powders in yellow, red and green

Instructions

1. 1

   Soften the onion

   Melt the butter very gently in a medium-sized saucepan. Add the diced onion, stir, then cover and cook over a low heat for 5 minutes, stirring occasionally, until soft but not browned.

2. 2

   Fry the spices

   Add the cinnamon stick, bashed cardamom pods, cloves, salt and bay leaves. Fry gently for 2 minutes, stirring now and then. Add a small splash of water if the pan seems too dry.

3. 3

   Coat the rice

   Add the basmati rice and stir until the grains are coated with the spiced mixture.

4. 4

   Cook the rice

   Pour in 600 ml boiling water and bring it back to the boil. Cover with a lid, turn the heat right down and cook for 8 minutes, or until all the water has been absorbed.

5. 5

   Steam off heat

   Turn off the heat completely, moving the saucepan off the burner if you have an electric hob. Keep the lid on and leave the rice to steam for 5 minutes.

6. 6

   Colour one section

   Remove the lid and put 1/8 teaspoon of yellow powder on a small section of the rice. Mix it gently into just the top of that section.

7. 7

   Add more colour

   Repeat with the red powder and then the green powder, making three small coloured sections on top. Avoid using too much powder or colouring too much of the rice.

8. 8

   Mix and serve

   Wait 3 minutes, then stir the rice so the coloured grains are distributed throughout. Serve with your favourite homemade curry.

What is pilau rice?

Pilau, also called pilaf, is rice cooked with flavourings rather than boiled in a large pan of water and drained. In British Indian restaurant-style meals, pilau rice is often warmly spiced and coloured.

This version uses whole spices and separate patches of edible colour, mixed through at the end for a multicoloured finish. Cooking the rice covered helps it absorb the seasoned water and turn tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 6g protein, 65g carbs, 6g fat.

Most of the carbohydrate comes from the basmati rice, while the butter contributes most of the fat and the rice provides a little protein. Serve it with a generous portion of vegetables and a protein-rich curry for a more balanced plate.

Build the flavour gently

Soft onion: cook it slowly in the butter until tender but not browned, so it forms a mild, savoury base.

Whole spices: cinnamon, cardamom, cloves and bay leaves scent the cooking fat. Bashing the cardamom pods helps release their aroma while leaving the spices easy to spot and remove.

Keep the rice fluffy

Basmati: stir the grains into the spiced onion before adding water, coating them evenly. Once the pan is covered and simmering, keep the lid on so steam stays inside.

Doneness: after 8 minutes, check whether the water has been absorbed and the rice is tender. If it still looks wet or firm, give it a little more covered cooking time, keeping a close eye on the pan.

Steam before colouring

Resting: after cooking, turn off the heat and leave the covered pan alone for 5 minutes. This lets the rice finish steaming without continuing to simmer on the hob.

Colouring: place each 1/8 teaspoon of powder on a small area and mix it only into the top layer there. Wait 3 minutes before stirring the coloured grains through the rest.

Serve it with curry

This rice is designed as an accompaniment, so serve it alongside a homemade curry and vegetables or a fresh salad. Its mild, fragrant seasoning works with a range of curry sauces.

For a more complete plate, add a source of protein such as lentils, beans, eggs or a suitable meat or fish curry. Remove the whole spices before serving if you prefer not to have them on the plate.

Recipe notes & tips

• Measure the boiling water before you start so it is ready when the rice goes into the pan.
• Keep the heat low once the pan is covered to help the rice cook evenly without catching.
• Use the coloured powders sparingly; a small amount is enough for the patchwork effect.
• Mix each colour into only a small area at first to avoid tinting the whole pan one shade.
• Lift the rice gently when mixing at the end to help keep the grains intact.

Variations

• Use ghee: replace the butter with the same amount of ghee for a richer, traditional-style flavour.
• Use olive oil: swap the butter for 2 tablespoons of olive oil as suggested in the ingredient list.
• Change the colours: use other edible powder colours if you have them, keeping each quantity small.
• Add peas: stir cooked peas through the rice at the end for extra colour and texture.
• Serve with herbs: scatter chopped fresh coriander over the rice just before serving.

Common mistakes to avoid

• Browning the onion: keep the heat low and cover the pan so it softens without taking on colour.
• Frying spices in a dry pan: add a small splash of water if the mixture begins to look too dry.
• Lifting the lid repeatedly: leave the pan covered during the 8-minute cooking time so the steam can do its work.
• Adding too much colouring: measure 1/8 teaspoon of each powder and apply it to small sections only.
• Stirring the colours in straight away: wait 3 minutes before mixing the coloured grains through the rice.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot throughout, adding a small splash of water and covering the rice to help it steam.

Frequently asked questions