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Pilau Rice

Pilau Rice is a traditional British Indian Restaurant (BIR) recipe the classic pilau rice as made in the restaurant that contains a blend of white and coloured rice. The full recipe is presented here and I hope you enjoy this classic British version of: Pilau Rice.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesVegetarian RecipesBritish Recipes

I finally have a good recipe for this classic British Indian Restaurant (and takeaway) rice dish. This one looks, and tastes, exactly like it’s restaurant equivalent, which is why I’m happy with it. One of the features of BIR pilau rice is the use of green and red/orange coloured rice in the recipe. I will also take you through how to make those coloured rices

Ingredients:

For the Coloured Rice:
8 tbsp cooked rice
Red food colouring powder
Green food colouring powder
12 tbsp warm water

For the Pilau Rice:
4 tbsp vegetable oil
3 green cardamom pods
3 Indian bay leaves
1 small piece of cassia bark
3 cloves
1 star anise
¼ tsp mixed powder
1 tbsp ginger-garlic paste
300g pilau or other aromatic rice

Method:

Begin by making the coloured rice. Take two bowls add the tip of a tsp only of green food colouring powder in one and red/orange in the other. Divide the hot water between the bowls and stir to dissolve the colour. Now divide the rice between the bowls and stir to coat the grains in the colour. Set aside to absorb the colour for 2 minutes then pour off any excess water. Use kitchen towels to mop up any excess liquid then spread the rice grains over the surface of the bowl; you want as close to a single layer as possible. Set aside to dry for 30 minutes so the colour does not run when you mix the grains with the white rice.

Now prepare your flavoured pilau rice. Place a large pan over medium heat. Add the spices, in the order they are given then add the oil and the ginger-garlic paste. Fry everything for about 2 minutes then stir in the rice, ensuring the grains are coated in the oil.

Pour in boiling water until the liquid level is about 1.5cm (1/2 in) above the level of the rice. Bring everything to a boil, and stir to ensure nothing is sticking to the bottom of the pan. Secure a tight-fitting lid and boil for 2 minutes. Decrease the heat to its lowest setting and cook for another 2 minutes.

Turn off the heat and leave the pan on the stove (with the lid still on) for 30 minutes. After this time, fork the rice onto a large baking tray and stir in the coloured rices. Remove any large pieces of spice at this point.

Transfer to an oven pre-heated to medium heat and bake for 30 minutes more.
Serve hot.