Indian Restaurant Rice (Pilau Rice)
If you’re a fan of the rice they serve in Indian restaurants (tender and fluffy with warming spices), you’re gonna go wild for this incredible side dish! Plus, it’s easy and made with pantry staples!
I’m obsessed with this easy side dish! As you may know, I fell in love with Indian food while in India this past summer. Every dish was alive with flavor, including the rice. Rice like this (pilau rice) was served at every meal, alongside chicken, vegetables, and a variety of sauces. And while it was great to top the rice with those ingredients, I enjoyed eating it all by itself. I vowed to recreate those same flavors at home – and I succeeded with this recipe!
What gives the rice so much flavor? First, the rice is quickly pan-seared in bubbling butter. This ensures that the grains are golden and flavorful right from the start. Next, we add a variety of tasty spices, including cardamom, cumin, cinnamon, and turmeric. These spices are warming and earthy and add incredible depth of flavor.
What type of rice do you need for pilau rice? The classic rice of choice for pilau rice is basmati rice. Basmati is a variety of long-grain, slender white rice, and it’s grown mainly in India and Pakistan. Basmati is light and aromatic, and cooks up fluffy and tender every time.
This recipe is easy to double or triple for a crowd. I strongly suggest you make extra pilau rice! This rice makes an excellent side dish, as well as a base for chicken, turkey meatballs, seafood, vegetables, sauces, gravies, and chilled salads. You’ll love knowing you always have some on hand.
Indian Restaurant Rice (Pilau Rice)
Ingredients
- 1 tablespoon ghee or butter
- 1 teaspoon cardamom
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 cup basmati rice
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric
Instructions
- Melt the ghee (or butter) in a saucepan over medium heat.
- When the butter is melted, add the rice and cook for 30 seconds. Stir in the cardamom, cumin, and cinnamon and cook for 30 seconds, until aromatic.
- Add the water, salt, and turmeric and bring to a simmer.
- Reduce the heat to low, cover and cook for 20 minutes, until the liquid is absorbed and the rice is tender.
- Remove the pan from the heat and let sit, covered, for 5 minutes.
- Remove the lid and fluff the rice.