Perfect BIR style Pilau Rice | 60 Second Series | Episode #8

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The perfect accompaniment for an Indian main. It’s quick, easy to make and great for soaking up curry sauces. This dish is perfectly flavoured and produces lovely individual grains every time.
Serves 4
Ingredients
2 cups (that's 500ml or 400g) of basmati rice (I use the Laila brand green packet)
1/8 cup (30ml) of vegetable oil / Ghee
1/2 tsp of salt
1/2 tsp of cumin seeds
5 cracked cardamom pods
2 bay leaves
2" cassia bark or cinnamon stick
1 star anise
2 cloves
2 cups (500ml) of boiling water
optional food colouring powders (amzn.to/3khEfuz)
Method
1. Rinse the rice with cold water until the water runs clear
2. Keep the rice soaking in the clean water for 15 minutes, rinse once more and drain
3. Add the oil or ghee, cumin seeds, cardamom, cassia bark, cloves, star anise, salt and bay leaves to the pan and fry over medium heat for about 1-2 minutes until aromatic
4. Add the strained rice to the pot, then the water and stir gently
5. Bring to a boil, stir and cover the pot. Reduce the heat to its lowest setting and cook for 15 minutes (I use Laila green bag basmati)
6. Remove the bay leaf, cardamom pods, cloves, cinnamon stick and cassia bark
7. If you want to colour the rice sprinkle a little bit of food colouring powder in patches over the top of the rice, about 1/8th of a teaspoon of each colour. Place the lid back on and wait about 5 mins for the steam to moisten the dies and seep through the rice
8. Uncover and stir through gently with a fork
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Опубликовано:

12 сен 2024

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Комментарии : 17

@TheCurryKid 2 месяца назад

👉 If you like the video please help by clicking the LIKE button

@neila5326 2 месяца назад

Fantastic. I have been making Pilau rice from the amazing video you made years ago. This rice actually freezes very well. For a quick meal, I freeze a single portion pressed flat in a ziploc bag in the freezer. Thaws out really quickly and tastes as good as the day it was made. Keep up the good work Josh.

@TheCurryKid 2 месяца назад

Thanks for being on the journey. I do exactly the same but cheat and chuck it in leftover plastic Chinese tubs :)

@philipatkinson7039 2 месяца назад

Proper pilau rice that kid, like it should be. 😊😊

@TheCurryKid 2 месяца назад

Thanks so much, always appreciated :)

@foods_and_delights 2 месяца назад

Good job ❤

@TheCurryKid 2 месяца назад

Thank you so much 😀

@suricato7600 21 день назад

Amazing recipe, i love it and it's so easy, thanks!! ❤❤ Can you could do a recipe of mint sauce, please? Like restaurant recipe hahahah

@TheCurryKid 21 день назад

Fantastic to hear, this may be what your after thecurrykid.co.uk/recipe/mint-coriander-and-mango-raita-chutney/ hope it helps

@dukesublime4178 2 месяца назад

I have an absolute mental block with rice kid. I try really hard but genuinely get mixed results. Sometimes too stodgy / soggy. I will follow this to the absolute letter. Many thanks

@TheCurryKid 2 месяца назад

hope this helps. I always use Laila rice if it helps (dark green bag). Enjoy :)

@philipatkinson7039 2 месяца назад

@dukesublime. I was the same until i started buying a better quality rice. I use the layla brand, i think it's called in a green packet and always use plenty of water for cooking it. I then drain the water and put the rice into a microwave bowl until needed.

@Dippa666 2 месяца назад

Rice cooker is the way forward

@philipatkinson7039 2 месяца назад

@Dippa666 yeah and I've got one aswell, that i purchased from the aldi doo a while back.

@KathleenMc73 2 месяца назад

Looks good. I'll try it next time I make a curry. Can this be done in a rice cooker or only a pan?

@TheCurryKid 2 месяца назад

Hi, I cannot see any issue in the rice cooker but I've never tried unfortunately. I would assume timings and liquid would be the same as I normally use a well sealing pan lid so very little steam escapes

@simonjohnwright5129 2 месяца назад

Should be fine. Add the food colouring and leave for 5 mins on keep warm. The only issue might be with some rice at the the bottom in the oil if there are any scratches it can stick and burn a bit. A bit less water for less mushy sticky rice. If I am cooking rice that I'm going to chill overnight to make fried rice the next day, I use less water, it's a bit firmer but after frying is better all round.