Elevate your next meal with this aromatic and delicious Pilau Rice recipe! Made with fragrant spices and fluffy basmati rice, it’s a perfect side dish for any occasion.
Pilau Rice
Pilau rice is a popular rice dish that is commonly served in Indian, Pakistani, and Middle Eastern cuisine. It is a fragrant and flavorful rice dish that is often served as a side dish with curries or other main dishes.
Pilau rice is a versatile dish that can be customized to your liking. It can be made with different types of rice such as basmati or jasmine and can be spiced up or down depending on your taste preferences. It is a perfect side dish to accompany spicy curries or other flavorful dishes.
What is pilau seasoning made of?
Pilau seasoning is a spice blend typically used in East African and South Asian cuisines to flavor rice dishes, stews, and curries. The specific ingredients used in pilau seasoning can vary depending on the region and recipe, but it often includes a combination of the following:
Cumin: A warm, earthy spice that is commonly used in Indian and Middle Eastern cuisine.
Coriander: A sweet, citrusy spice that pairs well with cumin and is commonly used in Indian and South Asian cuisine.
Cardamom: A highly aromatic spice with a sweet, floral flavor that is commonly used in Indian and Middle Eastern cuisine.
Cloves: A strong, aromatic spice with a sweet and slightly bitter flavor that is commonly used in Indian and Middle Eastern cuisine.
Cinnamon: A warm, sweet spice with a woody flavor that is commonly used in Indian and Middle Eastern cuisine.
Black pepper: A pungent, spicy spice that adds heat to dishes and is commonly used in many cuisines around the world.
Other ingredients that may be used in pilau seasoning include bay leaves, turmeric, ginger, garlic, and chili powder, among others.
What gives pilau its brown colour?
Pilau rice gets its brown color from the spices used in the dish. The spices used in pilau seasoning, particularly turmeric and cumin, give the dish its characteristic brown color. Turmeric is a bright yellow spice commonly used in South Asian and Middle Eastern cuisine. It has a slightly bitter, warm flavor and is often used to give dishes a bright yellow or orange color. Cumin, on the other hand, is a warm, earthy spice that is commonly used in Indian and Middle Eastern cuisine. It has a slightly nutty, peppery flavor and is often used in spice blends to add depth of flavor.
When these spices are added to the rice during cooking, they give the dish a rich, brown color that is characteristic of pilau rice. The longer the rice is cooked with the spices, the darker the color will be. Some recipes also call for the rice to be fried in oil before cooking, which can further darken the color of the dish. Overall, the spices used in pilau seasoning give the dish both its flavor and its distinctive brown color.
Best Pilau Rice Recipe
Servings: 4 Preparation: 15 Minutes Cooking time: 1 Hour Calories: 220 Fat: 6g
Ingredients
- 2 cups basmati rice
- 4 cups water or vegetable broth
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1-2 green chilies, chopped (optional)
- 1 tsp. cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1/2 cup fresh or frozen peas
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Rinse the rice in cold water and drain well. Soak the rice in cold water for 20-30 minutes and then drain.
- In a large pot, heat vegetable oil over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf and fry for a few seconds until fragrant.
- Add chopped onion, minced garlic, grated ginger, and chopped green chilies (if using) and fry until the onion is soft and translucent.
- Add diced carrots, potatoes, and peas and stir-fry for 3-4 minutes.
- Add drained rice and stir well to combine with the vegetables.
- Add water or vegetable broth and salt to taste. Bring the mixture to a boil.
- Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.
- Garnish with chopped fresh cilantro and serve hot.
Nutrition:
- Calories: 220
- Protein: 3g
- Fat: 6g
- Carbohydrates: 39g
- Fiber: 2g
- Sugar: 2g
- Sodium: 400mg
- Cholesterol: 0mg
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Ingredients
- 2 cups basmati rice
- 4 cups water or vegetable broth
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1-2 green chilies, chopped (optional)
- 1 tsp. cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1/2 cup fresh or frozen peas
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Rinse the rice in cold water and drain well. Soak the rice in cold water for 20-30 minutes and then drain.
- In a large pot, heat vegetable oil over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf and fry for a few seconds until fragrant.
- Add chopped onion, minced garlic, grated ginger, and chopped green chilies (if using) and fry until the onion is soft and translucent.
- Add diced carrots, potatoes, and peas and stir-fry for 3-4 minutes.
- Add drained rice and stir well to combine with the vegetables.
- Add water or vegetable broth and salt to taste. Bring the mixture to a boil.
- Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork.
- Garnish with chopped fresh cilantro and serve hot.
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