Best Fragrant Pilau Rice Recipes

Pilau or Pulao (Fragrant Rice) image

Provided by evelynathens

Categories Rice

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, thinly sliced
salt
2 tablespoons chopped of fresh mint
2 tablespoons chopped coriander
1 tablespoon garam masala
1/4 cup lemon juice
1/2 teaspoon saffron
1/3 cup hot milk

Steps:

Soak basmati rice in water to cover for 30 minutes. Drain.
While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
Preheat oven to 325°F (160°C).
Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
Place in oven and steam for 30 to 40 minutes or until rice is tender.

Nutrition Facts : Calories 217.7, Fat 5.2, SaturatedFat 1, Cholesterol 1.4, Sodium 9.7, Carbohydrate 38.6, Fiber 2.1, Sugar 1.4, Protein 4.3

Fragrant Pilau Rice image

Provided by Marsha Gardner @mrdick1950

Categories Rice Sides

Number Of Ingredients 10

1 pound(s) basmati rice, no substitue
1 medium onion, finely chopped
1 large knob of butter, plus extra for serving
4 - cardamom pods
8 - whole cloves
1 stick(s) cinnamon
pinch(es) saffron threads
1 pint(s) chicken stock
- kosher salt to taste
1 tablespoon(s) fresh cilantro, chopped for garnish

Steps:

To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.
Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice.
Add the rice and stir until the grains are coated in the butter before stirring in the stock and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on.
Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving and sprinkle with cilantro if desired.