Pilau rice is one of the many variations of the more commonly accepted savory rice dish name pilaf. This version comes from North Indian origins.
Basmati rice is sauteed in seasoned ghee before peas are added. It gets its yellow color from turmeric, although saffron can also be used if available.
This rice works well over a gas camp stove in a saucepan, or in a Dutch oven over the fire. It can be served with a wide range of curries.
Pilau Rice Recipe
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 onion sliced
- 1 inch ginger sliced
- 2 cups basmati rice
- 1/2 teaspoon turmeric
- 3 cups warm water
- 1/2 cup peas
- 1 moderate sized pot
- In a pot or Dutch oven over moderate temperature add the ghee, when melted add the cumin, onion, and ginger. Stir until the cumin starts to become fragrant.
- Wash the rice then add to the ghee and stir while gently frying. When it starts to stick add the warm water.
- Sprinkle the turmeric and peas over the top and then place the lid on and slowly bring to a boil. When it starts to boil turn off the heat, or take off the heat and move to the side to cook the pilau rice.
- When the rice has been sitting for about 10 minutes remove the lid and check the rice is cooked. When cooked fluff the pilau rice with a fork and serve.