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Pilau Rice

A perfect accompaniment to a curry. Tasty rice side dish.

Time 30 minutes
Skill Level Easy

Ingredients List

Serves 4
  • 1.25 cup basmati rice
  • 570 ml boiling water
  • 25 g cashew nuts (unsalted)
  • 25 g pistachios (shelled)
  • 25 g pine nuts (or almonds)
  • 0.75 teaspoon cardamom pods (remove the seeds)
  • 0.5 teaspoon coriander seeds
  • 1.5 tablespoon extra virgin olive oil
  • 1 small onion (diced)
  • 2.5 .5cm piece cinnamon (or cassia bark stick)
  • 1 medium bay leaf
  • 1 teaspoon salt (use sea salt such as Himalayan salt)


  1. Using a mortar and pestle, crush cardamom, coriander and cumin seeds together.
  2. Warm frying pan over medium heat; add crushed spices and dry roast them for a minute or so until fragrant.
  3. Add the onion and nuts and dry fry until they are lightly tinged brown and the onion is softened.
  4. Stir in the rice (no need to wash) and move the grains around to blend, pour in 570ml boiling water.
  5. Add the cinnamon stick, salt and bay leaf. Stir once, put the lid on and turn the heat down to its lowest setting.
  6. Cook the rice for 15 minutes.
  7. Take the pan off the heat, leave lid on for another five minutes.
  8. Use a fork to fluff up the rice before serving.

Absorption method is the healthiest way to cook rice. It ensures all the goodies aren’t boiled away.

You can add a dash of extra-virgin olive oil later before serving.