Making your own Pilau rice?

[UTH]

I can't actually remember how many years I've been making my own curry from scratch about once a week, but it has never really occurred to me to do anything other than just boiled Basmati rice. Ordering from a takeaway I'd always get Pilau, but only just crossed my mind to make it at home.

Anyone do this? Any advice?

I've come across this recipe, seems straight forward enough: https://www.easypeasyfoodie.com/easy-peasy-pilau-r...

Going by that recipe I assume you prepare/cook it pretty much when you need it, rather than it being something you prepare hours before then reheat or whatever?

[DE1975]

I just chuck some of that in the rice pan whilst it's cooking. Sure, it's not as good as the authentically prepared pilau rice, but it's better than just plain rice and less faff than making your own.

[UTH]

DE1975 said:

I just chuck some of that in the rice pan whilst it's cooking. Sure, it's not as good as the authentically prepared pilau rice, but it's better than just plain rice and less faff than making your own.

Oooohhh didn't know that existed!

[Mobile Chicane]

I just shove some aromats - Indian bay leaves, peppercorns, a cinnamon stick, a few cardamom pods, and a clove into hot oil, fry until fragrant, bung in the rice to coat and then cook as normal.

There's nothing to it.

[UTH]

Mobile Chicane said:

I just shove some aromats - Indian bay leaves, peppercorns, a cinnamon stick, a few cardamom pods, and a clove into hot oil, fry until fragrant, bung in the rice to coat and then cook as normal.

There's nothing to it.

Cool yes sounds pretty much what that 'recipe' says
Picked up cinnamon, cardamon pods and other bits to give it a go

[Jer_1974]

The link you posted is what I usually include but use my Instapot. Black cardamom gives a really nice flavour and variations with cashew nuts, lemon rind, and/or fresh coriander. Madhur Jaffrey does a great version with a crust underneath when the water evaporates which is amazing.

[UTH]

Jer_1974 said:

The link you posted is what I usually include but use my Instapot. Black cardamom gives a really nice flavour and variations with cashew nuts, lemon rind, and/or fresh coriander. Madhur Jaffrey does a great version with a crust underneath when the water evaporates which is amazing.

I'm only cooking for one tonight (Mrs UTH doesn't like it!) so just trying to work out how to cut back the amounts. I certainly don't need 300g of rice haha

[Lotus Notes]

Rinse the rice, then soak for 30 mins. Caramelise some onions and then set aside.

Cook the rice having added copious salt, pepper, 3x crushed cardamon seeds, 2tsp turmeric, 2xcloves, cinnamon stick.

Add the cooked rice to the onions and fry until it changes colour, add coriander and serve.

Peas can also be added at the end. I also remove the cloves and cardamon shells.

Easy.

[UTH]

Lotus Notes said:

Rinse the rice, then soak for 30 mins. Caramelise some onions and then set aside.

Cook the rice having added copious salt, pepper, 3x crushed cardamon seeds, 2tsp turmeric, 2xcloves, cinnamon stick.

Add the cooked rice to the onions and fry until it changes colour, add coriander and serve.

Peas can also be added at the end. I also remove the cloves and cardamon shells.

Easy.

Lovely, will follow this shortly.

Given I'll only be using about half a cup of rice, would you do any less amount of the above?

[21TonyK]

Mustard oil or ghee adds nicely.

[Lotus Notes]

UTH said:

Lovely, will follow this shortly.

Given I'll only be using about half a cup of rice, would you do any less amount of the above?

Probably not, as it's an aromatic dish.

[UTH]

21TonyK said:

Mustard oil or ghee adds nicely.

I'll cook the onions in Ghee I imagine.

[UTH]

Lotus Notes said:

UTH said:

Lovely, will follow this shortly.

Given I'll only be using about half a cup of rice, would you do any less amount of the above?

Probably not, as it's an aromatic dish.

Cool! Will report back in a couple of hours! haha

[dontlookdown]

Cook it by absorption so you don't drain off any of the flavour. Quickly fry off whatever spices etc you want in a decent sized lidded pan. Add the rice - 75g per person is a reasonable amount - and stir. Cover with roughly twice the amount of water, bring to boil and simmer with the lid on, on a v low heat until the rice is tender. Resist the temptation to stir it again or it may go sticky. Take off the heat and rest for a couple of minutes. Enjoy!

If it needs more water you can add a little during cooking, but the aim is to end up with no liquid left when the rice is cooked so don't go mad with the extra water. It doesn't need as much as you think so long as the heat is low.

[UTH]

dontlookdown said:

Cook it by absorption so you don't drain off any of the flavour. Quickly fry off whatever spices etc you want in a decent sized lidded pan. Add the rice - 75g per person is a reasonable amount - and stir. Cover with roughly twice the amount of water, bring to boil and simmer with the lid on, on a v low heat until the rice is tender. Resist the temptation to stir it again or it may go sticky. Take off the heat and rest for a couple of minutes. Enjoy!

If it needs more water you can add a little during cooking, but the aim is to end up with no liquid left when the rice is cooked so don't go mad with the extra water. It doesn't need as much as you think so long as the heat is low.

Yeah I must say I’m usually bad for using too much water and draining after.
I’ll aim to get it right this time

[dontlookdown]

UTH said:

dontlookdown said:

Cook it by absorption so you don't drain off any of the flavour. Quickly fry off whatever spices etc you want in a decent sized lidded pan. Add the rice - 75g per person is a reasonable amount - and stir. Cover with roughly twice the amount of water, bring to boil and simmer with the lid on, on a v low heat until the rice is tender. Resist the temptation to stir it again or it may go sticky. Take off the heat and rest for a couple of minutes. Enjoy!

If it needs more water you can add a little during cooking, but the aim is to end up with no liquid left when the rice is cooked so don't go mad with the extra water. It doesn't need as much as you think so long as the heat is low.

Yeah I must say I’m usually bad for using too much water and draining after.
I’ll aim to get it right this time

It really is worth it, esp for a pilau with all the extra yumminess in it. Just takes a bit of nerve and a little practice. V satisfying technique to master and really a lot easier than it sounds.

[HTP99]

I fry off, in butter, a small chopped onion, some garlic, add the spices; ground coriander seeds, turmeric, 5 or 6 cardamom pods, some cloves, cumin seeds, bay leaf or 2 and a cinnamon stick until aromatic. add black mustard seeds and turmeric then the rice whihc has been soaking for at least half an hour.

Stir to coat the rice in the buttery mixture, then add hot chicken stock to a ratio of 1 part rice 1.5 parts water, loads of salt and pepper, bring to a boil, turn down to the lowest heat, lid on and leave for 15 mins, which should be enough time for complete absorption of the stock

After 15 mins, off the heat, take the lid off, but a few chunks of butter on the rice, stir to mix the butter in, once it's melted a bit, lid on and leave for 10 minutes, off the heat.

Should be done by then.

[ambuletz]

I've made my own, I've followed this recipe and it's ridiculously easy.

https://www.youtube.com/watch?v=89yQm4gXXAI

here is the written one
https://www.kitchensanctuary.com/pilau-rice-recipe...

here is another very easy and straight forward recipe for it.that i watched yesterday.
https://www.youtube.com/watch?v=Df_jkUaZ0gc

[UTH]

Here was my result.

I’m still too full to write anything else

[Lotus Notes]

Good or bad result?