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    Home > Meal Type > Sides

    Easy Indian Rice (Indian Pilau Rice)

    Updated: Jul 18th 2022 • Published: Jun 1st 2020 • 13 Comments

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    PIN IMAGE - Yellow Indian rice with text overlay at top
    pin image - 2 pictures of Indian Pilau with text overlay in the middle
    PIN IMAGE - Y2 pictures of Indian rice with text overlay in the middle and top
    PIN IMAGE - Yellow Indian rice with text overlay in the top right

    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.

    a black bowl of rice on a dark table with naan bread behind

    Jump Menu

    • About Pilau
    • Making an Easy Pilaf
    • Getting the color of Indian rice
    • Rinsing and soaking rice
    • What to serve with Indian Rice
    • Easy Indian Rice (Indian Pilaf)

    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.

    close up on a pile of yellow rice on a blue plate with curry

    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!

    showing the fluffy individual grains of rice in the Indian rice

    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. 

    a blue plate of curry with yellow rice, tomato salad and naan bread

    What to serve with Indian Rice

    This yellow pilaf is perfect for serving with a curry, why not try my:

    • Chicken Rogan Josh
    • Lamb Dopiaza
    • Chicken Jalfrezi

    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



    a square photo with a close up on the onions and rice grains in a black bowl
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    4.09 from 12 votes

    Easy Indian Rice (Indian Pilaf)

    With this easy Indian rice you will never need to order yellow rice from the takeout again. Serve this with your favorite curry for a delicious side dish that takes minimal effort. Fragrant fluffy basmati rice, packed with flavor and all cooked on the stovetop, this Indian pilaf (or Indian pilau) is so much better than takeout and so easy to make at home.
    Prep Time10 mins
    Cook Time20 mins
    Optional Soaking Time30 mins
    Total Time30 mins
    Course: Side
    Cuisine: Indian
    Servings: 4
    Calories: 486kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    For the rice

    • 2 cups basmati rice
    • 8 cups boiling water
    • 1 tablespoon salt - see note 1
    • 1 teaspoon turmeric
    • 2 cloves
    • 3 cardamom pods, lightly crushed - see note 2
    • 2 inch cinnamon stick (5 cm)

    For the onions

    • 2 onions - see 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. (see 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 oil
      1 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 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 water
      1 tablespoon salt
      1 teaspoon turmeric
      2 cloves
      3 cardamon pods
      2” cinnamon stick

    • Add the rice to the water and stir gently. Bring to a simmer and cook for 8-12 minutes until the rice is just cooked. (there will be lots of water left in the pan)
    • 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.
    • Add the drained rice into the onions mixture and gently stir to combine.
    • Check the seasoning and add more salt as required.

    Notes

    1. If you are not soaking the rice then add only 2 teaspoons of salt to the water.
    2. If you can't find cardamon pods, just leave them out.
    3. Any onions will work here, I usually use brown onions, but red or white onions will work too.
    4. 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. 

    Nutrition

    Calories: 486kcal | Carbohydrates: 81g | Protein: 8g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 477mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Sides

    • Easy French Ratatouille
    • Indian Basmati Rice
    • Buttered Carrots and Corn
    • Cantonese Fried Rice

    Reader Interactions

    Comments

    1. B88 says

      June 19, 2022 at 9:55 am

      4 stars
      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.

      Reply
    2. Clay says

      January 16, 2022 at 3:17 am

      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.

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:57 am

        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

        Reply
    3. Diana says

      August 20, 2021 at 10:59 am

      5 stars
      Absolutely delicious!

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:56 am

        I agree LOL 😉

        So happy you enjoyed it 🙂

        Reply
    4. Diana says

      August 04, 2021 at 9:29 am

      5 stars
      This was addictive-thank you !

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:55 am

        Oh I am glad you loved it 🙂 🙂

        Reply
    5. chris says

      June 29, 2021 at 4:31 am

      5 stars
      Delicious, a little labor intensive but very good final product. Yum!

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:55 am

        So pleased you enjoyed it Chris 🙂

        Reply
    6. Antonia says

      April 02, 2021 at 6:57 am

      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.

      Reply
      • Claire McEwen says

        April 10, 2021 at 7:17 pm

        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

        Reply
    7. Lilian Taylor says

      January 31, 2021 at 7:38 pm

      5 stars
      Omg this rice was delicious

      Reply
      • Claire McEwen says

        February 04, 2021 at 10:10 am

        Oh I am so pleased you enjoyed it Lilian 🙂
        Cx

        Reply

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