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This rice is wonderfully aromatic, rightly spiced and simply delicious! I loved the taste of fennel seeds in particular in this. I used Maggi vegetable broth with onions as a substitute for water to cook the rice. Also, since I used broth, I omitted the salt. I stirred in 2 tbsps. of chopped fresh mint leaves while the rice was cooking. Once the rice was ready, I garnished it with 2 tbsps. of chopped fresh corriander leaves and 1 tbsp. of chopped fresh mint leaves. I served this rice with a green spinach curry and some yoghurt on the side. Went very well. The colour of this rice was a beautiful yellow. I will be making this rice often because it is so easy, tasty and goes well even on its own. Even my picky eater bro. loved it! Thanks for the recipe!!!
easiest and tastiest pilau rice ever!
the best rice i have tried super:)
I make this recipe all the time, it is foolproof and everyone loves it. Leftovers are also delicious cold mixed with Tuna and/or salad.
Yummy and easy. Found that I had to add a bit more water than what it stated on recipe.
Made this for the first time tonight. Both I and the lovely wife thoroughly enjoyed it. Will def make again the next time we have curry
Great recipe! The first time I have made pilau rice, and it was very quick and easy. I was cooking for 4 people, so doubled up the quantities, apart from the salt, and added some frozen peas with the spices. I cooked it in advance for just over 10 minutes, then finished off for a few minutes in the microwave when I was ready to serve. It was a great success and delicious, served with piri piri chicken, skinny fries and coleslaw salad. To fine tune our personal preferences, the next time I make it for 4 people I would use 1.5 oz of butter (unsalted) and just a little more salt.
Absolutely superb and a great addition to any curry based meal! A big favourite in my house and very authentic. I would say that you don't need as much rice as you think you do, I always make far too much but aside from that a highly recommended recipe...
Lovely intense colour and flavour. I tripled the recipe but doubled the salt and found it just a little salty. So if anyone else makes a larger batch, don't double the salt. Wait until it's cooked and add more if it's needed. When I warm it up tomorrow I'll add frozen peas and I think that will lessen the saltiness enough. Thanks so much.
Awesome, simple recipe. Easy to prepare and it is lots of fun to vary the spices for different effects. Its low on time and effort so it makes it very handy when you are preparing more involved indian dishes. You can cheat a bit if you do not have whole cloves/cardamoms - ground/powdered will do, but they will colour and flavour it a bit differently. Also I put in about a tablespoon of frozen peas (per cup of rice) at the same time as the spices.