Traditional Pilau Rice

Name: Traditional Pilau Rice
Total time: 60 min
Yield: 4 servings
Ingredients: 425 ml basmati rice; 1 medium onion or ½ large onion, peeled and finely chopped; 1–2 cloves of garlic; Garam masala spice mixture; 1 tsp ground cumin; 1½ tsp ground coriander; 250 g minced meat (lamb or mutton are most common, but you could use beef or imitation meat).; 400 g tinned chickpeas (240 g drained weight); 1 large tomato, diced, or 1 dozen cherry tomatoes, cut into eighths; Frozen petits pois (optional); Salt; Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee; 575 ml water

Known as pilau, pullao, pulao and pilaf, this rice dish will take between up to an hour to prepare if made the traditional way.

60 min · serves 4

Ingredients

425 ml basmati rice
1 medium onion or ½ large onion, peeled and finely chopped
1–2 cloves of garlic
Garam masala spice mixture
1 tsp ground cumin
1½ tsp ground coriander
250 g minced meat (lamb or mutton are most common, but you could use beef or imitation meat).
400 g tinned chickpeas (240 g drained weight)
1 large tomato, diced, or 1 dozen cherry tomatoes, cut into eighths
Frozen petits pois (optional)
Salt
Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee
575 ml water

Steps

Wash the rice in several changes of water and leave it to soak while you prepare the other ingredients, changing the water whenever you have a spare moment.
Chop the onion, and heat the oil or ghee in the saucepan. Add the onion to the pan and fry over a very low heat until caramelized, stirring frequently to prevent them burning. The onions must be browned, not translucent, to get the authentic flavour. This will take at least 15 minutes. If you want to save time, you can do as many Pakistani cooks do and use the ready-fried onions that can be bought in large bags in Asian supermarkets (or in small, expensive pots sold as "crispy salad onions" in English supermarkets). If using ready-fried onions, skip this step and add them when you add the water.
While the onions are browning, prepare the other ingredients (not forgetting to stir the onions occasionally). Bash the garlic in a mortar and pestle with some salt, chop the tomatoes and drain the chickpeas.
When the onions look like they are beginning to brown, add the garlic and any powdered or seed spices. Do not add them earlier than this or they will burn in the long time the onions take to caramelize.
When the onions and garlic are both done, add the tomatoes and stir for a minute or so. This will help to deglaze the pan and seems to stop the onions cooking any more. Turn up the heat and add the mince. If using meat mince, cook until completely browned (5–10 minutes). If using quorn mince, you just need to cook for a couple of minutes until heated through.
While the mince is cooking, drain the washed rice in a sieve and put a kettle of water on to boil. When the mince is cooked, add the drained rice to the pan, along with a little extra oil or ghee if necessary. Stir the rice gently until it is coated in the oil, taking care not to break up the grains.
Add 575 ml hot water, along with the drained chickpeas and any larger spices like bay leaves, cardamom pods or cloves. Add the salt and bring to the boil.
Once boiled, put on a tight-fitting lid and turn the heat to very low. Cook for 25 minutes and do not remove the lid.
After 25 minutes, remove the lid, add the peas, cover with a clean teatowel (optional) and replace the lid. Turn off the heat and leave to rest for 5 minutes; the peas will cook in the residual heat and the teatowel will absorb excess moisture/condensation.
Turn out onto a serving platter (separate large lumps by pressing with the back of a spoon) or plate up. Add any garnishes, and serve with yoghurt.

More recipes with rice, onion, garlic, garam masala, cumin, coriander, lamb, chickpeas or tomatoes

Adapted from “Traditional Pilau Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

425 ml basmati rice

1 medium onion or ½ large onion, peeled and finely chopped

1–2 cloves of garlic

Garam masala spice mixture

1 tsp ground cumin

1½ tsp ground coriander

250 g minced meat (lamb or mutton are most common, but you could use beef or imitation meat).

400 g tinned chickpeas (240 g drained weight)

1 large tomato, diced, or 1 dozen cherry tomatoes, cut into eighths

Frozen petits pois (optional)

Salt

Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee

575 ml water

Steps

Wash the rice in several changes of water and leave it to soak while you prepare the other ingredients, changing the water whenever you have a spare moment.

Chop the onion, and heat the oil or ghee in the saucepan. Add the onion to the pan and fry over a very low heat until caramelized, stirring frequently to prevent them burning. The onions must be browned, not translucent, to get the authentic flavour. This will take at least 15 minutes. If you want to save time, you can do as many Pakistani cooks do and use the ready-fried onions that can be bought in large bags in Asian supermarkets (or in small, expensive pots sold as "crispy salad onions" in English supermarkets). If using ready-fried onions, skip this step and add them when you add the water.

While the onions are browning, prepare the other ingredients (not forgetting to stir the onions occasionally). Bash the garlic in a mortar and pestle with some salt, chop the tomatoes and drain the chickpeas.

When the onions look like they are beginning to brown, add the garlic and any powdered or seed spices. Do not add them earlier than this or they will burn in the long time the onions take to caramelize.

When the onions and garlic are both done, add the tomatoes and stir for a minute or so. This will help to deglaze the pan and seems to stop the onions cooking any more. Turn up the heat and add the mince. If using meat mince, cook until completely browned (5–10 minutes). If using quorn mince, you just need to cook for a couple of minutes until heated through.

While the mince is cooking, drain the washed rice in a sieve and put a kettle of water on to boil. When the mince is cooked, add the drained rice to the pan, along with a little extra oil or ghee if necessary. Stir the rice gently until it is coated in the oil, taking care not to break up the grains.

Add 575 ml hot water, along with the drained chickpeas and any larger spices like bay leaves, cardamom pods or cloves. Add the salt and bring to the boil.

Once boiled, put on a tight-fitting lid and turn the heat to very low. Cook for 25 minutes and do not remove the lid.

After 25 minutes, remove the lid, add the peas, cover with a clean teatowel (optional) and replace the lid. Turn off the heat and leave to rest for 5 minutes; the peas will cook in the residual heat and the teatowel will absorb excess moisture/condensation.

Turn out onto a serving platter (separate large lumps by pressing with the back of a spoon) or plate up. Add any garnishes, and serve with yoghurt.

Adapted from “Traditional Pilau Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.