How to Make Festive Pilau/Turmeric Rice
- 2 cups of basmati rice
- 3 cups of water or chicken broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- Salt to taste
- 1/4 cup peas (optional)
- 1/4 cup finely chopped carrots (optional)
- Fresh coriander for garnish
Step-by-Step Instructions
Rinse the basmati rice under cold water until the water runs clear. Finely chop the onion, mince the garlic, and grate the ginger.
- Rinsing removes excess starch, preventing sticky rice.
- Prep all ingredients before starting to keep the process smooth.
In a large pan, heat the vegetable oil over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Stir until fragrant, about 1 minute. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for another minute.
- Be careful not to burn the spices, as this can make them bitter.
Add the rice to the pan, stirring to coat it with the spices and oil. Add turmeric powder and mix well. Pour in the water or chicken broth and add salt to taste. Bring to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
- Avoid lifting the lid during cooking to keep the steam in.
If using, add the peas and carrots to the rice. Gently stir them into the rice, being careful not to break the grains. Cover and cook for an additional 5 minutes.
- Frozen peas work well and do not need to be thawed before use.
Remove the pan from heat and let it sit for 5 minutes undisturbed. Remove the cinnamon stick, cardamom pods, and cloves. Gently fluff the rice with a fork. Transfer to a serving dish and garnish with fresh coriander. Serve hot.
- For a special touch, you can sprinkle fried onions on top.
- Use fresh spices for a more aromatic dish.
- Pair with curry or grilled meats for a complete meal.
- Handle hot pans with care to avoid burns.