The perfect accompaniment to any Indian recipe, cooking the ideal Pilau Rice will make the flavours and spices of any curry second to none. Have you always wanted to cook your very own pilau rice from scratch but have no idea where to begin? Pilau rice is a very popular side dish suited to most Indian curries. Today, we will be going through every last detail to assist you in making your homemade pilau rice.
- 100ml cooking oil
- 1-1.5 teaspoon salt (add more to taste as required)
- 2 teaspoon garam masala
- 2 cups white basmati rice
- 1 medium size onion
Aagrah Mango Chutney
We used Aagrah Karahi Tarka sauce as this flavour compliments the rice well, but you can also your favourite jar of Tarka Sauce instead.
Firstly, you will need to soak the rice for 30 minutes to an hour.
Next, heat the oil in a pan. Add onions and fry until golden brown. When the onions are golden brown, add 70ml water to release the colour and prevent the onions from burning.
Add the garam masala and salt.
Add 4 cups of water.
Turn the heat up and bring it back to the boil. Whilst this is boiling, drain the long grain rice, and add it into the pan. Add the lid, cook for 3-4minuets
Stir one more Time and check to see if there is any standing or bubbling water. When the standing water has gone, reduce the heat, add the lid on the pan and allow the cooked rice to steam cook for a final 5-10 minutes - just enough Time to whip together a curry using one of our Tarka bases!