Simple Pilau Rice

Ingredients

• 15 ml (1 tbsp)ghee
• 2 smallonions
• 5 ml (1 tsp)panch phoran
• 3bay leaves
• to tastesalt
• 5 clovesgarlic, grated
• 15 ml (1 tbsp)fresh ginger, grated
• 5 ml (1 tsp)turmeric
• 10 ml (2 tsp)curry powder
• 5 ml (1 tsp)cumin
• 7.5 ml (1½ tsp)cumin
• 600 g (3 cups)basmati rice, washed and drained
• 6–8fresh whole green chillies
• 950 ml (4 cups)boiling water
• 1 handfulpeas

Instructions

1. 1

   Heat the ghee

   Heat the ghee in a pan.

2. 2

   Fry the aromatics

   Add the panch phoran. When it starts to sizzle, add the bay leaves, salt, ginger and garlic.

3. 3

   Sauté the onions

   When the mixture starts to brown, add the onion and sauté it.

4. 4

   Cook the spices

   Add the remaining spices and cook them for 5 minutes before adding the rice.

5. 5

   Coat the rice

   Stir until the spices are incorporated throughout the rice, then add the water.

6. 6

   Add the peas

   Add the peas and stir them through.

7. 7

   Cook the rice

   Cover the pan and cook over medium heat. After 10 minutes, stir gently, turn the heat right down to low and let the rice finish cooking.

8. 8

   Serve the pilau

   The pilau is ready to serve.

What is pilau rice?

Pilau is a spiced rice dish found in many food traditions, with roots in the wider family of pilaf dishes. Rice is cooked with aromatics and spices so it takes on their flavour as it cooks.

This version pairs basmati with ghee, panch phoran, curry powder and peas. The whole spices bring fragrant notes while the peas add little pops of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 12g protein, 131g carbs, 8g fat.

Most of the energy and carbohydrates come from the basmati rice, while ghee supplies most of the fat. The rice and peas contribute some protein, though this is primarily a rice side dish. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Build flavour in the pan

Whole spices: Let the panch phoran sizzle in the hot ghee to release its aroma, then add the bay leaves, ginger and garlic.

Onions and ground spices: Sauté the onions before stirring in the turmeric, curry powder and cumin. The recipe gives two separate quantities of cumin, so add both.

Prepare the basmati

Washed rice: Rinse the rice and drain it well before it goes into the pan. This clears excess surface starch and helps keep the cooked grains distinct.

Coating: Stir until the spices are spread through the rice before pouring in the boiling water. A gentle, thorough stir at this stage distributes the seasoning without breaking the grains.

Get the heat right

First stage: Keep the pan covered over medium heat for the first 10 minutes, as directed. The lid holds in steam while the rice absorbs the liquid.

Finish slowly: After the gentle stir, turn the heat down to low and let the rice cook through. The recipe does not specify how long this final stage takes, so check that the grains are tender and the water has been absorbed.

Choose the water carefully

Rice variation: The recipe notes that the 950 ml of water may need adjusting depending on the rice. Follow the amount that works for your basmati if you know it, and check the rice as it cooks.

Boiling water: Add it once the rice has been coated in the spices. Starting with boiling water helps the covered pan return to a steady simmer promptly.

What to serve with it

Curry: Serve the pilau alongside a curry, where its fragrant grains can soak up the sauce.

Fresh sides: A crisp salad or a yoghurt-based side offers a cool contrast to the spices. The rice can also be served as part of a larger spread.

Recipe notes & tips

• Wash the basmati thoroughly and drain it well before cooking.
• Have the ginger and garlic ready before heating the ghee, as the whole spices sizzle quickly.
• Use a pan with a well-fitting lid so steam stays inside during cooking.
• Stir gently after the first 10 minutes to avoid breaking the rice grains.
• Check the rice towards the end, since the final cooking time is not specified and can vary with the rice.

Variations

• Adjust the chilli: Use fewer whole green chillies for a milder pilau.
• Add more peas: Stir in extra peas for more green colour and sweetness.
• Vary the spice mix: Adjust the curry powder to suit the blend you have.
• Use another cooking fat: Replace the ghee with an equivalent amount of a suitable cooking oil.
• Serve as a main: Add a separate protein-rich dish alongside the rice to make it a fuller meal.

Common mistakes to avoid

• Skipping the rinse: Excess starch can make the grains stick; wash and drain the rice before cooking.
• Burning the aromatics: If the spices or garlic brown too quickly, lower the heat before adding the onions.
• Adding water before coating the rice: Stir the spices through the rice first so they are distributed evenly.
• Stirring too vigorously: Rough stirring can break the grains; use a gentle motion, especially after the first 10 minutes.
• Keeping the heat high: Turn it right down after the first 10 minutes so the rice can finish cooking gently.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions