Easy Indian Pilau Rice



  1. Sprinkle the cumin seeds over the base of a pot over medium heat and cook for 30 seconds to toast them. Make sure they do not burn. Tip over into a bowl.

  2. Heat the ghee or oil in the pan. Add the onion and cook for 5-7 minutes or until onions start to soften.

  3. Crush the cumin seeds lightly with the cardamom pods using a mortar and pestle.

  4. Add the cumin, cardamom, cloves and turmeric to the pan and cook for about 2-4 minutes.

  5. Add rice to the pan, along with 500ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix.

  6. Bring the mixture to a boil, cover the pan and cook over a low heat for about 15 minutes, until the water is absorbed. Leave the rice in the pan but turn off the heat for a few mins before serving.

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  • 250g basmati rice

  • 1tsp cumin seeds

  • 1tbsp ghee or oil

  • 1 onion, peeled and chopped

  • 4 cardamom pods

  • 4 cloves 

  • 1tbsp turmeric

  • 2 bay leaves

  • 1 cinnamon sticks, broken

  • Salt & black pepper

  • Chef Stone's Secret Spice™️