Dinner

Easy pilau rice Recipe

ByEthan Lark January 29, 2026January 29, 2026

Introduction

Easy pilau rice is a fragrant and flavorful side dish that pairs beautifully with a variety of meals. This recipe uses aromatic spices and basmati rice to create a comforting and vibrant dish that’s simple to prepare at home.

A round white plate filled with a single layer of bright yellow rice grains scattered evenly across it, with visible green curry leaves, a cinnamon stick, and some small whole spices mixed within the rice. The plate rests on a white marbled surface contrasted by a small wooden bowl of orange powder on the top left and a small black bowl with brown powder on the lower right corner, both slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g basmati rice
30g butter or 2 tbsp sunflower oil
1 large onion, chopped
1 cinnamon stick
1 tsp cumin seeds
6 cardamom pods, bashed
4 cloves
2 bay leaves
½ tsp ground coriander
½ tsp ground turmeric
500ml vegetable stock or water

Instructions

Step 1: If time allows, place the rice in a large bowl and soak it in cold water for 30 minutes. Rinse under cold running water and drain well. Repeat rinsing and draining until the water is only slightly cloudy. Leave the rice in a sieve set over the sink to drain completely.
Step 2: Heat the butter or oil in a lidded pan over medium heat. Add the chopped onion with a large pinch of salt and gently fry, stirring occasionally, for about 10 minutes until soft and golden.
Step 3: Stir in the cinnamon stick, cumin seeds, cardamom pods, cloves, and bay leaves. Cook for 2 minutes to release their aroma.
Step 4: Add the ground coriander and turmeric, cooking for another minute while stirring.
Step 5: Gently fold in the drained rice, coating it evenly with the onion and spice mixture.
Step 6: Pour in the vegetable stock or water and stir well. Cover the pan with the lid and increase the heat until the liquid is hot.
Step 7: Remove the lid, stir the rice once, then cover again and reduce the heat to low. Cook for 2 minutes, then turn off the heat completely and leave to stand for 10 minutes without removing the lid.
Step 8: Uncover, fluff the rice gently with a fork, cover again, and let stand for a final 5 minutes before serving.

Tips & Variations

For extra flavor, toast the whole spices in the dry pan for a minute before frying the onions.
Try using chicken stock instead of vegetable stock for a richer taste.
Mix in chopped fresh coriander or toasted nuts for added texture and a fresh finish.

Storage

Store leftover pilau rice in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to prevent drying out. Avoid storing rice at room temperature to reduce the risk of bacterial growth.

How to Serve

A large pile of yellow rice mixed with spices sits on a round white plate, showing a fluffy texture with long grains. On top of the rice, a dark brown cinnamon stick and a green curry leaf are clearly visible, adding contrast. The plate rests on a white marbled surface with small bowls of orange and brown spices placed nearby. The overall image focuses on the bright yellow rice with a few scattered whole spices on and around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long grain rice instead of basmati?

While basmati rice is preferred for its fragrance and fluffiness, you can use regular long grain rice. Just adjust the soaking and cooking time slightly as long grain rice absorbs water differently.

What if I don’t have all the whole spices?

You can still make pilau rice with fewer spices—cumin and cinnamon are most essential. The dish will be less aromatic but still tasty. Ground spices can be used if whole ones aren’t available, though they are best added carefully to avoid overpowering the dish.