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.
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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. 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!
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) plus this delicious and refreshing kachumber (Indian Salad).
Enjoy x
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Easy Indian Rice (Indian Pilaf)
Ingredients
For the rice
- 2 cups basmati rice
- 8 cups boiling water
- 1 tbsp salt – see note 1
- 1 tsp 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 tbsp vegetable oil
- 1 tbsp butter
- 1/2 tsp 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 tbsp oil
1 tbsp 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 tsp 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 tbsp salt
1 tsp 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 soft. (there will be lots of water left in the pan)
- Drain the rice, remove the whole spices, and set it 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
- 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
Nutrition
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Lilian Taylor says
Omg this rice was delicious
Claire McEwen says
Oh I am so pleased you enjoyed it Lilian 🙂
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