Prep 2 mins
Cook 15 mins
Mmm delicious yellow rice. Don't forget to pick out the cloves and cardamom pods as you eat! Serve with Low-Fat Chicken Curry (it won't be low fat any more if you serve it with this lovely buttery rice!)
- 28.34 g butter
- 236.59 ml basmati rice
- 4.92 ml turmeric
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 2.46 ml fennel seed
- 4.92 ml salt
- 354.88 ml boiling water
- Melt the butter in a saucepan.
- Stir in the rice until it is coated in the butter.
- Add the spices and salt.
- Add the boiling water.
- Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.
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.
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!!!
It's an excellent recipe, though I would have thought mentioning to rinse the rice first was imperative otherwise you're going to taste that awful rice starch.