This Takeaway Style Pilau Rice is the familiar yellow rice you'll find in British Indian restaurants. It's simple, fluffy and gently spiced with ghee, whole spices, turmeric and safflower. Nothing too exciting or overpowering! This homemade version is easy and ready in around 30 minutes.
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Without much deliberation, you've decided on a takeaway. However, local delivery times are around 60 mins. Tbh, it's quicker and easier to just make your meal than wait for delivery!!
Pilau rice - it's an often overlooked part of the takeaway and added as a last resort to our orders. However, I think without a good rice side dish, the meal definitely feels incomplete!
Pilau rice is a lightly spiced rice dish made with basmati rice, ghee and whole spices. This version is inspired by the yellow pilau rice served in British Indian restaurants and takeaways.
It is not meant to be a heavily spiced or full of vegetables like a classic Indian vegetable pulao.
It's simple curry house-style rice side that works with almost everything. I'll usually have it with something like Punjabi saag paneer or saag aloo with a dal like daal makhani or tarka dal. My go-to restaurant style breads are garlic and coriander naan or whole wheat roti.
You can also find more inspiration at what to eat with basmati rice.
Ingredients for Pilau Rice
For exact measurements and method, please see the printable recipe card below.
Basmati rice
This dish is an Indian recipe, so I prefer to use long grain basmati rice as basmati has a nutty and rich flavour. It also has less starch thus cooks fluffier and lighter. Use other variety of rice if that's what you have.
Soaking the rice for 20–30 minutes is helpful, but not essential if you are short on time.
Wash it well until the water runs mostly clear. This removes excess starch and helps the grains stay separate.
Whole spices
Bay leaf, cinnamon, clove, fennel seeds, green cardamom and cumin seeds. They fragrance the rice without being overpowering.
Safflower
Safflower gives extra colour and a delicate aroma.
If you do not have safflower, you can use a small pinch of saffron instead.
Ground turmeric
In restaurants, pilau rice is usually coloured with yellow food colouring but we have used turmeric and safflower instead.
Use a small amount so the flavour does not become earthy or bitter.
Ghee
Gives a warm nutty depth of flavour. Skip it if you do not have it and use oil instead. I use this easy homemade ghee from unsalted butter.
How to make Restaurant Style Pilau Rice
Heat ghee (pic 1)
Temper whole spices (this allows whole spices to release their fragrance) (pic 2)
Add soaked basmati rice (pic 3)
Pour water (pic 4)
Add turmeric (pic 5)
Season with a pinch of salt, cover the pan and cook (pic 6)
Cook until rice is fluffy (pic 7)
Drizzle safflower steeped in water, mix gently and serve hot (pic 8)
Storage
This pilau rice stays fresh in the refrigerator for a couple of days if stored in an airtight container. To freeze the pilau rice, let the rice totally cool then store in a freezer-proof container and freeze it for 4-6 weeks.
Defrost and heat thoroughly before consuming.
Other Suggested Pairings
Other Rice Recipes
1. Ghee Rice
2. Coconut, Coriander and Lime Rice
3. Coconut, Pineapple Thai Fried Rice
4. Carrot and Coconut Pulao Rice
5. Paneer Vegetable Makhani Dum Biryani
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📖 Recipe
Pilau Rice
Ingredients
- 1 cup basmati rice
- 2 tablespoon ghee
- 2 small cinnamon bark
- 2-3 cloves
- 3-4 cardamom pods
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon turmeric powder
- ½ teaspoon safflower soaked in warm water
- salt to taste
Instructions
- Wash the rice in running cold water until water runs clear to remove as much as starch as possible.
- Let the rice soak in cold water for 20-30 minutes if possible.
- Heat ghee in a pan.
- Add all the whole spices, once splutter add soaked rice (discard the water)
- Fry the rice for a minute or so.
- Then add warm water.
- Add turmeric and salt, mix well.
- Let the first boil come on medium heat.
- Now cover the pan with the lid, lower the heat and let the rice cook.
- Keep an eye for water level.
- Once the rice is cooked, let it sit for another five minutes.
- Now add safflower with water, gently mix the rice.
Video
Notes
- Wash the rice well. This is the easiest way to stop the grains clumping.
- Soak if you have time. Even 20 minutes helps the rice cook more evenly.
- Use warm water. It helps the rice start cooking smoothly.
- Fry the rice briefly in ghee. This coats the grains and adds flavour.
- Do not stir too much once cooking. Too much stirring can break the rice.
- Let the rice rest. Five minutes with the lid on helps the grains finish steaming.
- Fluff gently. Use a fork or light hand, not heavy mixing.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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