Pilau Rice Recipe

Course Side Dish
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories per serving 259 kcal


  • 6,5 oz basmati rice (180 g)
  • 2 tbsp onion chopped
  • 1 large garlic clove chopped
  • 1- inch fresh ginger (2,5 cm), grated
  • 2 cardamom pods
  • 2 tbsp unsalted butter or ghee
  • 1 tsp ground turmeric
  • ½ tsp curcuma powder
  • ½ tsp ground cinnamon
  • 1 ¼ cup vegetable stock (300 ml)
  • 1 clove
  • 2 bay leaves
  • 1 star anise
  • pepper
  • salt


  1. Add half of the butter (or ghee) to a non-stick pan and place it over medium heat. Let the unsalted butter melt gently and then add the ground turmeric, the ground curcuma, the ground cinnamon, the clove and the bay leaves. Season with a little pinch of pepper and salt.
  2. Stir the spices well and gently fry them for about 2 minutes in the melted butter until fragrant. Add the chopped yellow onion, the garlic and the freshly grated ginger to the hot pan.
  3. Stir well again. Cook the onion and garlic for 2 more minutes. Then pour in the basmati rice and add the cardamom pods and star anise as well.
  4. Stir fry the rice and the spices for a good 3 minutes. Then pour in the vegetable stock.
  5. Stir the rice and spices well again. Turn the heat very high and bring the rice to a rolling boil. Then immediately turn the heat very low again and put a lid on the pan. Cook the rice for about 20 minutes or until tender. Stir regularly. Check the tenderness every now and then. Don’t overcook the rice. Once the rice is nearly cooked, stir in the rest of the unsalted butter or ghee.
  6. Check the seasoning or the pilau rice and add extra pepper or salt to taste if necessary. Remove the clove, the cardamom pods and the bay leaves. Scoop the flavorful rice into warm bowls and serve hot.