Learn how to make this easy Indian Rice. A delicious side dish that is perfect for serving with a curry. With only a handful of ingredients, you can make this restaurant-style Indian Pilau at home!
Fragrant fluffy, aromatic basmati rice, packed with flavor and all cooked on the stovetop, this yellow rice is so much better than takeout and so easy to make at home.
So easy to make this rice can be frozen in batches for days when time is tight, but you don't want a takeaway.
About Pilau
A pilau, which is also known as a pilaf, is rice that has been cooked in broth or stock with other delicious herbs and spices added. It is usually fluffy and packed with flavor.
Rice Pilaf has been around for a long time, and many countries and regions have their own version of pilaf or pilau.
I have at least 4 different pilaf recipes on my site! (Turkish, Greek, Persian and Garlic)
You are probably familiar with the Indian yellow rice that comes with most takeouts. It is fluffy and fragrant and compliments a wide range of curries. In Indian, the yellow rice is called Pulao, but most restaurants and takeouts just call it Indian rice or pilaf.
Making an Easy Pilaf
Usually, pilaf is cooked until all the broth has been absorbed and the rice is fluffy, but this easy version takes out the stress of getting the rice to liquid ratio correct and the fear that the heat is too high or too low under the pan.
Here the rice is cooked in plenty of liquid and then drained. This rice is added to an aromatic oil that coats the rice, adds flavor, and helps to keep it oh so fluffy, so you get an easy and delicious side.
Getting the color of Indian rice
The bright yellow rice that we all love gets its color from turmeric. This earthy ground spice stains the rice that vibrant color. It also adds depth to the flavor.
You are going to add a stick of cinnamon stick along with the turmeric along with a couple of cloves and, if you have them, a cardamon pod or two.
The crowning glory in this dish is the mass of sweet sauteed onions that get stirred through the rice. So good!
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Rinsing and soaking rice
I know it is an extra step, but I really do recommend rinsing the rice and then letting it soak for 30 minutes to an hour.
It makes the rice so fluffy and keeps every grain separate. It also means the rice cooks more quickly and evenly.
How to rinse rice
Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain dry.
What to serve with Indian Rice
This yellow pilaf is perfect for serving with a curry, why not try my:
And don't forget a side or two: I have a couple of naan bread recipes (Garlic Naan or Peshwari Naan or Bullet Naan) plus this delicious and refreshing kachumber (Indian Salad).
Enjoy x
If you try this Indian Pilaf, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Easy Indian Rice (Indian Pilaf)
Ingredients
For the rice
- 2 cups basmati rice
- 8 cups boiling water
- 1 tablespoon salt (Note 1)
- 1 teaspoon turmeric
- 2 cloves
- 3 cardamom pods lightly crushed (Note 2)
- 2 inch cinnamon stick
For the onions
- 2 onions (Note 3)
- 3 tablespoon vegetable oil
- 1 tablespoon butter
- ½ teaspoon black mustard seeds
Instructions
- Rinse the rice in cold water at least three times to remove any excess starch. (Note 4)2 cups basmati rice
- Place the rice in a bowl and cover with cold water, let it soak for 30 minutes to an hour.
Start on the onions
- Peel and slice the onions into thin half-moons.2 onions
- Heat the vegetable oil and butter in a large skillet or frying pan.3 tablespoon vegetable oil1 tablespoon butter
- Cook the onions over low heat until they have softened and are starting to caramelize. Add in the mustard seeds and stir gently.½ teaspoon black mustard seeds
- While the onions are cooking, pour the water into a large pan and bring back to the boil. Add the salt, turmeric, cloves, cinnamon, and cardamom (if using). Stir to dissolve the salt.8 cups boiling water1 tablespoon salt1 teaspoon turmeric2 cloves2 inch cinnamon stick3 cardamom pods
- Add the rice to the boiling water and stir gently. Bring to a low simmer and cook for 6-12 minutes until the rice is just cooked. (Note 5) There will be lots of water left in the pan at this point. Drain the rice using a sieve, or fine holed colander, remove the whole spices, and set the drained rice to one side until the onions are cooked. (Note 6)
- Add the drained rice into the onions mixture and gently stir to combine.
- Check the seasoning and add more salt as required.
Notes
- If you are not soaking the rice then add only 2 teaspoons of salt to the water.
- If you can't find cardamon pods, just leave them out.
- Any onions will work here, I usually use brown onions, but red or white onions will work too.
- I know it is an extra step, but I really do recommend rinsing the rice and then letting it soak for 30 minutes to an hour. It makes the rice so fluffy and keeps every grain separate. It also means the rice cooks more quickly and evenly.
- How to rinse rice:
Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain dry.
- How to rinse rice:
- The cook time on the rice depends very much on the brand you have bought. Check your rice periodically through the cook time to see when it is just tender.
- It is important to drain the rice immediately to remove the excess boiling water. This stops the final dish being water logged and leaves you with fluffy rice. You want to use a sieve or fine mesh colander to drain the rice so that all the water is removed.
Nutrition
Nutrition is per serving
Drew says
I found this recipe on a whim when I was trying to find something easy to make that went well with tandoori chicken. This recipe was phenomenal and has officially been added to my cooking repertoire
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed it 🙂
Thanks for taking the time to come back and comment.
Cx
Marcia says
This recipe was so easy, and delicious! Thank you! It tasted even better than in the restaurants - so flavorful and tender!
Roman says
This was excellent!! Thank you 🙂
Elizabeth Hamilton says
I absolutely love this recipe I do mine in the rice cooker, do the onions and seeds in the cast pan and add nigella seeds. Mix together when rice is done and let it sit on warm. I also add peas to rice cooker. It’s my favourite ❤️
Laralee says
Oh. My. Gosh. First time ever leaving a review on a recipe I’ve tried, but had to let you know this is the BEST rice I’ve ever made to go with my curry. Saving and will be repeating. Thank you!!
Maxine Davidson says
If you cook ahead Joe do you warm it up again?
Tanya says
Made exactly as recipe said and mine turned to mush also. I simmered the rice 8 mins and immediately drained.
Claire | Sprinkles and Sprouts says
I am so sorry to hear this Tanya.
I think the type of rice used must have been incorrect as normal dried basmati rice would not turn to mush in that amount of time.
Was it perhaps a pre-cooked rice or a quick cook variety?
Graeme Maxwell says
The recipe requires a little more work and time however the rice turns out beautifully every time and is a sure winner with a curry.
There is a metric conversion mentioned which is much more accurate however there is no toggle butyon to change to that, would be nice if that was there.
B88 says
I used jazmin rice😅 but came out pretty good. I threw the rice into the hot boiling water and Cook it for 9min. Then drained it really fast. I just started on the rice too fast and my onions weren't caramelized yet. Anyways... I liked the flavors a lot.
Clay says
Pictures would be great help here.. I don't know if I used the wrong basmati rice or what but this turned out to be a lot more than 4 servings. I followed all the instructions but the rice turned out rather bland. Also, I took the rice off at 8 minutes and set to drain, but it didn't drain at all, just turned into a ball of mush. Adding it to the pan of onions would have just cooked it even further.
Claire McEwen says
Hi Clay,
Sounds like maybe you used a quick cook rice, as standard basmati rice shouldn't be mush after 8 minutes cooking.
When draining make sure you use a large fine-mesh sieve or small-holed colander as this will remove the cooking liquid quickly and allow the rice to fluff up.
Hope that helps
Cx
Diana says
Absolutely delicious!
Claire McEwen says
I agree LOL 😉
So happy you enjoyed it 🙂
Diana says
This was addictive-thank you !
Claire McEwen says
Oh I am glad you loved it 🙂 🙂
chris says
Delicious, a little labor intensive but very good final product. Yum!
Claire McEwen says
So pleased you enjoyed it Chris 🙂
Antonia says
Followed all the steps.. the rice turned out mushy. How do you 'drain rice?' The rice just kept soaking up the water... i pulled it and tried to drain it but it was mush.
Claire McEwen says
Hi Antonia,
So this recipe uses more water than is needed to cook the rice, this helps to keep it fluffy.
But you have to drain it when it is cooked otherwise the rice continues to cook and will go mushy.
To drain rice use a sieve or fine holed colander, and just empty the contents of the pan into it. The excess water will drain away and the rice will be dry and perfectly cooked.
I hope that helps
Cx
Lilian Taylor says
Omg this rice was delicious
Claire McEwen says
Oh I am so pleased you enjoyed it Lilian 🙂
Cx