Embellished Pilau Rice

Embellished Pilau Rice


35 people made this

About this recipe: I love pilau rice, so I came up with this Indian-inspired version that is a meal in itself!


Serves: 4 

  • 1 tablespoon rapeseed oil
  • 1 onion, chopped
  • 1 tablespoon minced fresh root ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 225g (8 oz) basmati rice
  • 75g (3 oz) lentils
  • 3/4 teaspoon salt
  • 750ml (1 1/4 pints) water
  • 1 potato, peeled and diced
  • 1 red pepper, chopped
  • 75g (3 oz) frozen garden peas
  • 3 tablespoons sultanas
  • knob butter (optional)

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large frying pan or saucepan, heat the oil over medium heat. Add the onion, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg and cumin. Cook for 3 minutes more, stirring frequently.
  2. Pour the rice into the saucepan and sauté the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour water into the pan, stir.
  3. Place the potatoes into the pan. Bring the mixture to the boil, cover and turn heat to low. Cook for 10 minutes.
  4. Place the red pepper, peas and sultanas into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

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Reviews (5)

Liz McCleoud

Took shortcuts. My family and I liked this recipe. I pre-cooked the garlic, onions, potatoes with the spices in a pan. Then added the mixture to the rice, lentils, peas and red pepper inside a rice cooker. This rice dish is a meal in itself. I made a soup, too and I'm glad I just had the two because it was so filling. Thanks for the recipe! - 24 Jul 2008


Used different ingredients. This was a very nice dish. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was going to be the main course. I did add a small piece of cinnamon stick, and ground 3 cloves to add. I also added 1/2 tsp. tumeric for colour. Very nice balance of spice. I didn't think the pepper would go w/the taste, so grated 1 med. carrot instead and gave a beautiful colour. Also tossed in a few pistachios during the second 10 min. Potato was perfectly done and added it at the beginning of the simmer. This makes a nice dish and does make a lot to feed 4 people by the time one gets the vegetables in there. Will make again. - 24 Jul 2008


This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I might cook the lentils and potato together separately, with their own spices, and stir it all together briefly at the end. The red pepper seemed an odd choice, flavour wise; I would use a red chilli, next time. The spicing was nice but milder than I prefer, so I added a liberal amount of garam masala after it was done, which helped enormously. The leftovers re-heated well. - 24 Jul 2008

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