Pilao Rice

    Pilao Rice


    33 people made this

    About this recipe: When I grew up as a child in India, I always enjoyed this wonderful rice which was served at weddings or other special occasions. Also good with curry.

    Serves: 16 

    • 1/4 teaspoon saffron threads or ground turmeric
    • 1.4L boiling water
    • 100g butter
    • 2 medium onions, chopped
    • 1 cinnamon stick
    • 4 whole cloves
    • 1 teaspoon ground ginger
    • 2 tablespoons ground cumin
    • 10 cardamom pods
    • 800g basmati rice
    • 200g natural yoghurt
    • 2 teaspoons salt

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place saffron threads into boiling water, set aside to steep.
    2. Melt the butter in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon, cloves, ginger, cumin and cardamom. Cook for 3 to 4 minutes to release the flavour, stirring constantly.
    3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yoghurt, saffron water and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon, cloves and cardamom before serving.

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