Pilau Rice
This fragrant Pilau Rice smells awesome, looks absolutely delicious and tastes incredible! It's a delectable change from ordinary rice…
Prep Time5 minutes mins
Cook Time25 minutes mins
Passive Time10 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Side Dish
Cuisine: Indian, Middle-East, Turkish
Keyword Gluten Free, Low Sodium, Quick & Easy, Vegan & Vegetarian
- 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
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.