Pilau Rice
Until I moved out on my own, I wasn’t a big fan of rice. Probably because my mother was using plain Jane Uncle Ben’s that has now been rebranded since 2020 as Ben’s Original due to racial stereotypes. She always cooked it too long plus never used any other ingredients or seasonings… boring 🥱!
My love for rice started when I went to a Persian restaurant with a friend of mine. Being curious by nature, I couldn’t resist to give it a try. If my memory serves me right, I believe we ordered Tahdig also known as “crispy rice”. It was amazing 👍!
Since then, I’ve been making 👩🍳 many rice recipes like Mexican Rice also called Arroz Rojo, Spanish Rice, Herb & Butter Rice (the better version of Rice-A-Roni that they used to sell), Saffron Rice Stuffing, Black Rice, Wild Rice Pilaf with Porcini Cranberries & Toasted Almonds, Jollof Rice, and many more.
Another one I love making is Pilau Rice! It has such a nice aromatic flavor to it! It’s easy to make and certainly different from your everyday rice. With its bright yellow color making it so appetizing, this is certainly a rice recipe you have to try 😉!
The best type of rice I use for this recipe is basmati but jasmine is another option. The one I strongly discourage you to use is brown rice. Although there’s that nutty flavor to it, you won’t get that lovely yellow color plus it takes longer to cook. Definitely, don’t use easy cook rice.
To get a nice fluffy texture, it’s important to rinse 🚿 the rice a few times thoroughly until the water comes out pretty clean before draining it well. This step will make the grain less sticky and the end result is a gorgeous fluffy rice instead of being mushy and clumping together.
As you know me, if I can enhance a dish by adding more flavor to it I will and this Pilau Rice is no exception! Adding garlic 🧄 is not traditional but I do. I like building up yumminess so I use vegetable broth. Some use water… I don’t because water has no taste and I’m all about boosting the savor!
What makes this rice so fragrant is the added spices. There’s cinnamon stick, cardamom pods, whole cloves and cumin seeds. It’s crucial to stir constantly to prevent them from burning. It takes only 2 minutes ⏳ just enough to wake up the fragrance.
Another spice that goes in is turmeric. Not only does it help to get that distinctive bright yellow color but also, it’s good for us 💚. It’s a great antioxidant, fights inflammation, helps improve memory, lowers risk of heart disease, prevents cancer, relieves arthritis pain, etc.…
When simmering the rice gently on low heat, do not lift the lid… leave it alone! After it’s done, turn off the heat and let it sit, covered for 10 minutes 🕑 so the grains can absorb more moisture. Don’t worry it won’t burn but if your range is gas then yes, remove it from the heat.
After 10 minutes, remove the lid and you’ll realize that all the solid ingredients are sitting on top of the rice. Using tongs, take them out and discard them. Fluff the rice 🍚 with a fork and you’re ready to enjoy one of the most aromatic rice recipes out there!
This Pilau Rice is so fragrant! It smells awesome, looks absolutely delicious and tastes incredible 😋! Pairing it with many proteins, this recipe is a delectable change from your regular rice
Bon Appétit! 🍽
Check out these other great side dish recipes… 😀
– Jicama Mango Pepper Salad
– Steakhouse Sautéed Mushrooms
– German Red Cabbage
– Lemon Couscous
– Twice Baked Potatoes
– Creamy Mashed Cauliflower
– Smoky Bacon Creamed Corn
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Pilau Rice
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Ingredients
- 1 1/2 cups basmati rice, rinsed thoroughly and drained
- 1 tbsp. ghee
- 1 tbsp. canola oil tips & tricks
- 1 cup white onions, finely chopped
- 1/2 tsp. ground Himalayan pink salt
- 1 small clove garlic, pressed
- 1 cinnamon stick
- 5 cardamom pods
- 4 whole cloves
- 1 tsp. cumin seeds
- 1 1/2 tsp. ground turmeric
- 3 cups low-sodium vegetable broth
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 2 large bay leaves
Directions
- In a medium saucepan over medium heat, add ghee and oil. When hot and melted, add onions and season with salt. Sauté for 5 minutes or until softened.
- Add pressed garlic and sauté for 30 seconds.
- Add cinnamon stick, cardamom pods, whole cloves, and cumin seeds. Stir the ingredients continuously for 2 minutes. Add turmeric and stir to coat.
- Add prepared rice and mix well until coated.
- Pour in broth, add freshly ground black pepper and add bay leaves; stir.
- Increase heat to high and bring to a boil. Cover, reduce heat to low and cook for 15 to 16 minutes.
- When time is up, turn off the heat and let it sit for 10 minutes, covered.
- Uncover, remove cinnamon stick, pods, cloves, and bay leaves with tongs; discard them.
- Using a fork, fluff the rice and serve immediately.
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