Basmati rice is flavoured with spices to make pilau rice. Serve as a side dish with a main meal.
Ingredients
25g unsaturated fat spread OR 1 x 15ml spoon sunflower oil
1 cup basmati rice
1 x 5ml spoon ground turmeric
1 dried bay leaf
4 green cardamom pods
4 cloves
½ x 5ml spoon fennel seeds
1½ cups boiling water
Equipment
Weighing scales
Cup
Large saucepan with a lid
Wooden spoon
Measuring spoons
Kettle
Fork
Instructions
- Melt the spread or heat the sunflower oil in the saucepan over a low heat.
- Stir in the rice until it is coated in spread or sunflower oil. Add the spices and stir.
- Add the boiling water and stir.
- Cover the saucepan with the lid and simmer on the lowest heat for 15 minutes. Do not stir.
- Fluff up with a fork before serving (the rice will have absorbed all the liquid).
Top Tips
- It doesn’t matter what size cup you use as long as you use the same one for the rice and water.
Something to try next time
- Serve with a curry recipe such as Chicken Rogan Josh (available on our website), or with grilled fish and a squeeze of lemon juice.
Prepare now, eat later
- Follow these steps to re-use rice safely. Cool leftover Pilau rice quickly (within 1 hour), refrigerate and use within 24 hours. Cook until piping hot or serve cold. Do not reheat rice more than once.
