Rice Cooker Pilau Rice
Fluffy basmati rice infused with onions, butter (or ghee), and aromatic spices including cardamom, cinnamon, turmeric, and garam masala. The rice cooker makes it effortless — just sauté the onions and spices, add the rice and water, and let the machine do the work. Perfect alongside curries, grilled meats, or vegetable dishes.
Servings: 4
Calories:
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.
