Pilau
Dive into the world of rich, aromatic flavors with this authentic Pilau recipe, a beloved one-pot dish that masterfully blends tender basmati rice, either beef or chicken, and a medley of warm, fragrant spices. Featuring whole black pepper, cumin, cardamom, cinnamon, and bay leaves, this dish delivers a tantalizing depth of flavor, perfectly balanced with hints of ginger, garlic, and turmeric. The addition of soft, earthy potatoes and a savory stock ties together the vibrant, spiced flavors, while caramelized onions and fresh cilantro provide a stunning final touch. Ready in just an hour, this hearty and satisfying pilau is perfect for weeknight dinners or special gatherings. Try this classic recipe that’s brimming with nostalgia and fragrance—your kitchen will smell absolutely divine!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Beef or chicken (cubed)
- 2 large Onion
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 medium Tomatoes
- 2 medium Potatoes
- 3 tablespoons Cooking oil
- 1 teaspoon Whole black pepper
- 1 teaspoon Cumin seeds
- 4 pieces Cardamom pods
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1.5 teaspoons Salt
- 4 cups Water or chicken/beef stock
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Wash the basmati rice thoroughly under running water until the water runs clear, then soak the rice in cold water for 20-30 minutes. Drain and set aside.
Heat the cooking oil in a large, heavy-bottomed pot over medium heat.
Slice the onions thinly and fry them in the oil until they are golden brown and caramelized. Remove half the onions and set them aside for garnish.
Crush or finely mince the garlic and ginger. Add them to the pot and sauté for 1-2 minutes until fragrant, taking care not to let the garlic burn.
Add the whole spices (black pepper, cumin seeds, cardamom pods, cinnamon stick, and bay leaves) to the pot, stirring for 1 minute until aromatic.
Dice the tomatoes and add them to the pot. Cook until they soften and begin to break down, forming a thick sauce.
Add the cubed meat to the pot and stir well to coat it with the spices and sauce. Cook for 5-7 minutes until the meat begins to brown.
Peel and cube the potatoes, then add them to the pot along with ground coriander, ground turmeric, and salt. Stir to combine.
Pour in the water or stock, bring it to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the meat and potatoes are tender.
Add the drained basmati rice to the pot. Stir gently to ensure the rice is evenly distributed.
Adjust the heat to medium-high and bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and cook for 15-20 minutes. Avoid uncovering the pot during this time.
Turn off the heat and let the pilau sit for 5 minutes, covered, to allow the steam to finish cooking the rice.
Fluff the pilau with a fork and garnish with the reserved caramelized onions and fresh cilantro before serving.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.6 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5069 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
