Pilau rice is often made with turmeric, which gives it that yellow colour. Saffron produces a more subtle shade of yellow and a more delicate taste. This pilau balances earthy and perfumed flavours. Its very easy to make. I served it with this prawn curry.
Ingredients (serves 2)
1 tbsp oil
120g basmati rice
1 tsp cumin seeds
1 inch stick of cinnamon
A few sprigs of fresh curry leaves
6 cardamon pods, cracked open
1 dried Indian bay leaf
A large pinch of saffron
1 tsp salt
240ml water
Method
Ingredients (serves 2)
1 tbsp oil
120g basmati rice
1 tsp cumin seeds
1 inch stick of cinnamon
A few sprigs of fresh curry leaves
6 cardamon pods, cracked open
1 dried Indian bay leaf
A large pinch of saffron
1 tsp salt
240ml water
Method
- Heat the oil in a non stick pan (a wok works well for this).
- Add the rice and cook for a few minutes until translucent.
- Add the spices and herbs except for the saffron and gently fry for 30 seconds, being careful not to burn.
- Add the water, salt and saffron, stirring well. Simmer gently for approximately 20 minutes until all the water is absorbed into the rice.
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