Fragrant basmati rice infused with cumin seeds, cinnamon, bay leaves, and garlic.
300g
1piece
2tbsp
2clove
1tsp
4piece
4piece
1piece
2piece
1tsp
0.5tsp
1tsp
540ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 4piece | — | — | |
| 7 | | 4piece | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 540ml | — | — | |
| 14 | | 15g | — | — |
Tip the basmati rice into a colander and rinse thoroughly under cold running water, turning it with your hand, until the water runs clear.
Basmati rice · 300 g
Transfer the rinsed rice to a mixing bowl, cover completely with cold water, and leave to soak for 15 minutes.
Pour the soaked rice into a colander and drain away all the soaking water, shaking the colander gently to remove excess.
Peel the onion and discard the papery skin.
Red onion · 1 piece
Slice the peeled onion as finely and evenly as you can into thin half-moon strips.
Lay each garlic clove on the board, press the flat of the knife down firmly to loosen the skin, then peel it away and discard.
Garlic clove · 2 cloveMince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste-like mince.
Spoon the ghee into a large heavy-based saucepan.
Ghee · 2 tbsp
Set the pan over a medium heat until the ghee has melted and is shimmering hot.
Add the finely sliced onion to the hot ghee in the pan.
Stir the onion frequently over a medium heat for about 9 minutes, scraping the bottom of the pan, until it is deep golden brown and caramelised.
Add the finely minced garlic cloves to the deep golden fried onion in the pan.
Scrape the skin from the piece of fresh ginger using the edge of the knife, working around the knobbled surface until the flesh is fully exposed.
Fresh ginger · 1 tspGrate the peeled ginger on the fine side of a grater directly onto the board until you have a teaspoon of pulp.
Add the finely grated fresh ginger to the garlic clove and onion mixture in the pan.
Stir the ginger, garlic and onion together over a medium heat for about 1 minute until the raw ginger aroma has softened and the mixture is fragrant.
Place the cardamom pods on the board and press the flat of the knife down firmly on each one to split the husk and lightly crush the pod open.
Green cardamom pods · 4 pieceAdd the lightly crushed green cardamom pods to the fragrant onion, garlic and ginger base.
Add the whole cloves to the fragrant base with cardamom.
Whole cloves · 4 pieceAdd the cinnamon stick to the fragrant base with cardamom and cloves.
Cinnamon stick · 1 pieceAdd the bay leaves to the fragrant base with the warm spices.
Bay leaves · 2 pieceAdd the cumin seeds to the onion and whole spices mixture in the pan.
Cumin seeds · 1 tspStir everything together over a medium heat for about 1 minute until the cumin seeds are toasted and the whole spices are fragrant.
Add the drained basmati rice to the toasted spice and onion base and stir gently to coat every grain.
Stir the rice gently over a medium heat for 2 minutes until each grain is coated in the spiced ghee and has turned slightly translucent at the edges.
Sprinkle the turmeric evenly over the lightly toasted rice mixture and stir to distribute the colour.
Turmeric · 0.5 tspAdd the salt to the sautéed basmati rice and turmeric and stir through evenly.
Salt · 1 tspPour the measured water into the pan over the seasoned toasted rice, stirring briefly to settle the grains.
Water · 540 mlRaise the heat to high and bring the contents of the pan to a vigorous rolling boil, watching closely so it does not boil over.
Reduce the heat to the lowest setting, place the lid firmly on the pan, and leave to simmer undisturbed for 12 minutes until all the water has been absorbed and the rice is tender.
Remove the pan from the heat, keeping the lid on, and leave the rice to rest undisturbed for 5 minutes so the grains firm up and finish steaming in the residual heat.
Lift off the lid and fluff the rice gently with a fork, lifting and separating the grains from the bottom and sides of the pan without mashing them.
Spoon the fluffed pilau rice into a serving bowl, mounding it gently and picking out the cinnamon stick, cloves and cardamom pods as you go.
Gather the coriander leaves into a loose pile and chop them roughly, running the knife through the pile a few times until they are coarsely cut.
Coriander leaves · 15 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the basmati rice into a colander and rinse thoroughly under cold running water, turning it with your hand, until the water runs clear.⏱ 2 minResultRinsed basmati rice |
| 2 | Rinsed basmati ricestep 1 | | Transfer the rinsed rice to a mixing bowl, cover completely with cold water, and leave to soak for 15 minutes.⏱ 15 minResultSoaked basmati rice |
| 3 | Soaked basmati ricestep 2 | | Pour the soaked rice into a colander and drain away all the soaking water, shaking the colander gently to remove excess.⏱ 1 minResultDrained basmati riceused in step 24 |
| 4 | 1 piece | | Peel the onion and discard the papery skin.⏱ 30sResultPeeled red onion |
| 5 | Peeled red onionstep 4 | | Slice the peeled onion as finely and evenly as you can into thin half-moon strips.⏱ 2 minResultFinely sliced onionused in step 10 |
| 6 | 2 clove | | Lay each garlic clove on the board, press the flat of the knife down firmly to loosen the skin, then peel it away and discard.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until you have a fine paste-like mince.⏱ 1 minResultMinced peeled garlicused in step 12 |
| 8 | 2 tbsp | | Spoon the ghee into a large heavy-based saucepan.⏱ 10sResultGhee |
| 9 | — | | Set the pan over a medium heat until the ghee has melted and is shimmering hot.⏱ 1 minResultHot ghee |
| 10 | Finely sliced onionstep 5 | | Add the finely sliced onion to the hot ghee in the pan.⏱ 15sResultHot ghee and finely sliced onion |
| 11 | — | | Stir the onion frequently over a medium heat for about 9 minutes, scraping the bottom of the pan, until it is deep golden brown and caramelised.⏱ 9 minResultDeep golden fried onion |
| 12 | Minced peeled garlicstep 7 | | Add the finely minced garlic cloves to the deep golden fried onion in the pan.⏱ 15sResultDeep golden fried onion and minced peeled garlic |
| 13 | 1 tsp | | Scrape the skin from the piece of fresh ginger using the edge of the knife, working around the knobbled surface until the flesh is fully exposed.⏱ 30sResultPeeled fresh ginger |
| 14 | Peeled fresh gingerstep 13 | | Grate the peeled ginger on the fine side of a grater directly onto the board until you have a teaspoon of pulp.⏱ 1 minResultFinely grated fresh ginger |
| 15 | Finely grated fresh gingerstep 14 | | Add the finely grated fresh ginger to the garlic clove and onion mixture in the pan.⏱ 15sResultDeep golden fried onion and minced peeled garlic and finely grated fresh ginger |
| 16 | — | | Stir the ginger, garlic and onion together over a medium heat for about 1 minute until the raw ginger aroma has softened and the mixture is fragrant.⏱ 1 minResultFragrant onion, garlic and ginger base |
| 17 | 4 piece | | Place the cardamom pods on the board and press the flat of the knife down firmly on each one to split the husk and lightly crush the pod open.⏱ 1 minResultCrushed cardamom seeds |
| 18 | Crushed cardamom seedsstep 17 | | Add the lightly crushed green cardamom pods to the fragrant onion, garlic and ginger base.⏱ 15sResultCrushed cardamom seed and fragrant onion mixture |
| 19 | 4 piece | | Add the whole cloves to the fragrant base with cardamom.⏱ 15sResultCrushed cardamom seed and fragrant onion mixture |
| 20 | 1 piece | | Add the cinnamon stick to the fragrant base with cardamom and cloves.⏱ 15sResultCrushed cardamom seed and fragrant onion mixture |
| 21 | 2 piece | | Add the bay leaves to the fragrant base with the warm spices.⏱ 15sResultCrushed cardamom seed and fragrant onion mixture |
| 22 | 1 tsp | | Add the cumin seeds to the onion and whole spices mixture in the pan.⏱ 15sResultCrushed cardamom seed and fragrant onion mixture |
| 23 | — | | Stir everything together over a medium heat for about 1 minute until the cumin seeds are toasted and the whole spices are fragrant.⏱ 1 minResultToasted spice and onion base |
| 24 | Drained basmati ricestep 3 | | Add the drained basmati rice to the toasted spice and onion base and stir gently to coat every grain.⏱ 15sResultToasted spice and onion base and drained basmati rice |
| 25 | — | | Stir the rice gently over a medium heat for 2 minutes until each grain is coated in the spiced ghee and has turned slightly translucent at the edges.⏱ 2 minResultLightly toasted rice mixture |
| 26 | 0.5 tsp | | Sprinkle the turmeric evenly over the lightly toasted rice mixture and stir to distribute the colour.⏱ 15sResultLightly toasted rice mixture and turmeric |
| 27 | 1 tsp | | Add the salt to the sautéed basmati rice and turmeric and stir through evenly.⏱ 15sResultLightly toasted rice mixture and turmeric and salt |
| 28 | 540 ml | | Pour the measured water into the pan over the seasoned toasted rice, stirring briefly to settle the grains.⏱ 30sResultLightly toasted rice mixture |
| 29 | — | | Raise the heat to high and bring the contents of the pan to a vigorous rolling boil, watching closely so it does not boil over.⏱ 3 minResultRice cooking liquid at a boil |
| 30 | — | | Reduce the heat to the lowest setting, place the lid firmly on the pan, and leave to simmer undisturbed for 12 minutes until all the water has been absorbed and the rice is tender.⏱ 12 minResultCooked pilau rice |
| 31 | — | | Remove the pan from the heat, keeping the lid on, and leave the rice to rest undisturbed for 5 minutes so the grains firm up and finish steaming in the residual heat.⏱ 5 minResultRested pilau rice |
| 32 | — | | Lift off the lid and fluff the rice gently with a fork, lifting and separating the grains from the bottom and sides of the pan without mashing them.⏱ 1 minResultFluffed pilau rice |
| 33 | Fluffed pilau ricestep 32 | | Spoon the fluffed pilau rice into a serving bowl, mounding it gently and picking out the cinnamon stick, cloves and cardamom pods as you go.⏱ 30sResultFluffed pilau rice |
| 34 | 15 g | | Gather the coriander leaves into a loose pile and chop them roughly, running the knife through the pile a few times until they are coarsely cut.⏱ 1 minResultRoughly chopped coriander |
| Total Time | 48 min | ||
| Nutrient | per serving |
|---|---|
| 181kcal | |
| 3g | |
| 7g | |
| 4g | |
| 26g | |
| 2g | |
| 1g | |
| 593mg |
Fragrant basmati rice infused with cumin seeds, cinnamon, bay leaves, and garlic.
What you’ll doYou will begin by rinsing and soaking the rice, then build a caramelised onion base with whole and ground spices before adding the rice to toast it briefly in the ghee. The water goes in, the pan is brought to a rolling boil, then sealed at the lowest heat for 12 minutes of undisturbed absorption. A final 5-minute rest off the heat finishes the cooking before you fluff, dish up, and scatter with fresh coriander.
