Pilau rice is a fragrant, lightly spiced rice dish that pairs perfectly with curries, grilled meats, or vegetable dishes. I cooked it in a rice cooker but the same method can be followed for cooking it on a hob. This recipe uses basmati rice, gently sautéed onions, and warming spices.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Basmati rice – The ideal choice for pilau — its long grains cook up fluffy and separate, and it absorbs the flavours of the spices beautifully. Make sure to rinse it several times until the water runs clear to remove excess starch.
Onion – A finely sliced onion adds sweetness and depth. Cook it slowly in butter or ghee until soft and golden to build the flavour base.
Butter or ghee – Both work well, but ghee gives a richer, slightly nutty taste that’s traditional in many pilau rice recipes.
Bay leaves – These add a subtle aromatic note that complements the other spices.
Spices – This recipe uses green cardamom pods (lightly bashed for extra flavour), a small cinnamon stick for gentle warmth, turmeric for golden colour, garam masala to bring everything together, ground cumin (or cumin seeds) for depth, ground coriander for a citrus lift, plus a little salt and black pepper to season.
Water – Use fresh cold water — the rice cooker will handle the absorption perfectly.
Making Rice Cooker Pilau Rice
Start by rinsing the basmati rice in cold water several times until the water runs clear. This step is important for achieving fluffy rice that doesn’t stick together. Drain well and set aside.
In a frying pan, melt the butter or ghee over medium heat. Add the finely sliced onion and cook gently for about 5 minutes until soft and golden.
Next, add the bay leaves and all the spices. Stir and cook for 30–60 seconds until the spices release their aroma.
Add the rinsed rice to the pan and stir well to coat each grain in the buttery spice mixture.
Transfer the rice mixture to your rice cooker, then pour in 700ml of water. The level of the water should be roughly 2cm above the rice (at least for the Russell Hobbs rice cooker). Stir gently to combine.
Put the lid on and turn the rice cooker on and let it cook — it will usually take around 20–25 minutes.
Once cooked, fluff the rice with a fork and remove the bay leaves, cardamom pods, and cinnamon stick before serving.
If You Don’t Have a Rice Cooker
You can also make pilau rice on the hob. Follow the same steps to rinse the rice and sauté the onion with the spices. Add the rice and water to a saucepan, bring to the boil, then reduce the heat to low. Cover with a lid and cook for 12–15 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes before fluffing with a fork and removing the bay leaves, cardamon pods and cinnamon stick.
Serving Suggestions
Pilau rice is the perfect side dish for curries such as chicken tikka masala, lamb madras, or vegetable curry. It’s also great with grilled meats, fish, or as part of a mezze spread.
You can also stir through cooked peas, fried cashews, or raisins for extra texture and flavour.
Storage
Leftover pilau rice should be cooled quickly and stored in the fridge in an airtight container. Eat within 3 to 4 days, and reheat thoroughly before serving.
More Rice Cooker Recipes
Are you looking for more recipes for your rice cooker? Check out some of these for inspiration:
I hope you enjoy this pilau rice in a rice cooker recipe, let me know in the comments if you end up making it or have any questions.
Rice Cooker Pilau Rice
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Equipment
Ingredients
- 1½ tbsp butter or ghee approx. 22g
- 1 medium onion finely sliced (about 120g)
- 6 green cardamom pods bashed
- 2 tsp turmeric
- ½ tsp garam masala
- 1 tsp ground cumin or cumin seeds
- ½ tsp ground coriander
- 1 small cinnamon stick
- 2 bay leaves
- ¼ tsp salt or to taste
- ¼ tsp ground black pepper
- 300 g basmati rice rinsed until water runs clear
- 700 ml water
Instructions
- Rinse the basmati rice in cold water several times until the water runs clear. Drain and set aside.
- In a frying pan, melt the butter or ghee over medium heat. Add the sliced onion and cook gently for 5 minutes until soft and golden.
- Add the bay leaves and all the spices. Cook for 30–60 seconds until fragrant.
- Stir the rinsed rice into the pan and mix well to coat in the butter and spices.
- Transfer the spiced rice mixture to your rice cooker. Add the water and stir gently to combine.
- Switch the rice cooker on and leave it to cook (typically 20–25 minutes).
- Fluff with a fork before serving. Remove bay leaves, cardamom pods, and cinnamon stick before serving.
Video
Notes
- No rice cooker? Follow steps 1–4, then add the rice and water to a saucepan. Bring to the boil, reduce to a low simmer, cover with a lid, and cook for 12–15 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes before fluffing.
- For added flavour and texture, stir in peas, fried cashews, or raisins.
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days and reheat thoroughly before eating.
Nutrition information is automatically calculated, so should only be used as an estimate.