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    Home Β» Recipes Β» Pilau Rice Recipe

    Pilau Rice Recipe

    Jul 6, 2021 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 4 Comments

    283 shares
    Jump to Recipe >

    Ah, pilau rice. Doesn't that sound like a terrifying thing to try and cook yourself? Fear not, dear reader, because this fool-proof recipe really does work. By adding a layer of cooking foil between the pan and its lid, you'll create a tight seal that ensures your rice is cooked to perfection.

    Pilau Rice in Bowl with Spices

    A great alternative to regular boiled or steamed rice, this pilau rice uses whole spices and fried onions to create a flavourful side dish that's vegan, dairy-free, and gluten-free.

    With a striking yellow colour from the ground turmeric, you'll have light and fluffy grains that are just waiting to soak up whatever curry you want to serve it with (plenty of suggestions below).

    For similar one-pot recipe ideas, check out this vegan biryani with chickpeas, vegan mushroom biryani, and hearty vegan jambalaya.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    What is pilau?

    Pilau – also known as pilaf – is a rice or wheat dish that's popular around the globe. It's usually cooked in a flavourful broth with spices, as well as other ingredients ranging from vegetables to meat or fish.

    Pilau rice is a popular accompaniment to curry dishes, served as a side rather than being a rice-based main dish. Here in the UK, you're pretty much guaranteed to find it in any Indian or South Asian restaurant or takeaway.

    See also this recipe for Turkish-style bulgur pilav (made with bulgur wheat). πŸ‘‡

    Bulgur Pilav with Tomatoes and Chickpeas on Serving Plate

    Is pilau rice vegan?

    Although pilau rice is very easy to veganise, many recipes will often include butter or ghee (clarified butter). To make this rice dish vegan, simply omit the butter and stick to cooking oil instead.

    Pilau Rice with Vegan Jalfrezi Curry

    Which rice is best?

    The best rice to use for pilau is white basmati rice. You could also use long-grain white rice, but basmati is preferable with its fragrant, nutty flavour.

    Either way, be sure to use white rice and not brown. Brown rice takes longer to cook and you won't get the same vibrant yellow colour.

    Whatever you do, don't use an 'easy-cook' variety, short-grain variety, or risotto rice for this recipe.

    White Basmati in Bowl Close-Up

    Rice to water ratio

    When I boil rice, I usually do it in plenty of water until cooked then drain it and serve. It works every time, and I don't need to rely on some magical ratio for success.

    While that's fine for plain boiled rice, the water ratio is actually an important factor when it comes to pilau rice. This is because there are lots of flavours involved, and you don't just want to drain those away when you're finished cooking.

    After testing this recipe many times, I've decided that the ideal ratio is 1 part rice to slightly less than 2 parts boiled liquid. In this recipe, that means 2 cups of rice to 3Β½ cups boiling water or stock.

    What do you mean, 'cups'?

    If you're in the UK, you'll know that cups are not a measurement we're used to. But to get your ratios right here, the easiest thing is to literally use a drinking cup or mug out of the cupboard if you don't have standard US measuring cups (240 ml volume).

    These may work out slightly larger compared to the gram and ml amounts stated below, but you can always store extra rice in the fridge or freezer. As long as you use the same vessel, the golden ratio for this recipe is 2 level cups rice to 3Β½ level cups hot liquid.

    Whatever your vessel of choice, just make sure it's heat-proof as you'll be measuring water that has already been boiled.

    What you'll need

    Pilau rice recipes vary considerably in terms of spices and flavourings, but here's what I've gone for:

    • Basmati rice for its delicious, nutty flavour
    • Onion to provide an aromatic base
    • Whole spices in the form of cumin seeds, cinnamon, cloves, and cardamom
    • Ground turmeric for its earthy flavour and vibrant yellow colour
    List of Ingredients to Make Vegan Pilau Rice

    How to make pilau rice

    Using a large pan with a tight-fitting lid, heat the oil on a low-medium heat. Add the chopped onion and cook for 7-8 minutes or until starting to turn soft and translucent, but not brown.

    Once the onion is soft, add the cumin seeds, cloves, cinnamon stick, turmeric, bay leaves, and salt. Bash the cardamom pods gently with the side of a knife and add these to the pan. Mix everything well and cook for another 2 minutes.

    Onions and Spices Frying then Rice Added to Pan

    After 2 minutes, add the rice to the pan. Stir well for a minute or so to coat each grain in the mix of oil, onions, and spices.

    Next, add the boiling water or vegan stock. Stir everything once, bring back to the boil, then cover with a tight-fitting lid. Reduce the heat to very low and cook for 12 minutes.

    Top tip: Cut a piece of aluminium cooking foil to sit in between the pan and the lid. This creates an even tighter seal and helps to steam the rice more thoroughly.

    Once the lid is on, use a cloth or oven glove to fold the foil that's sticking out down onto the sides of the pan (see below).

    Pilau Rice Cooking with Lid and Foil Seal

    After 12 minutes, the water should all be absorbed. To make sure, you can carefully remove the lid and quickly check (watch out for hot steam escaping). With the water all absorbed, remove from the heat, place the lid back on the pan, and leave to stand for another 5 minutes.

    After 5 minutes, remove the lid and discard any whole spices (or just remind people not to eat these). Use a fork to gently fluff up the rice grains and serve.

    What to serve with pilau rice

    Pilau rice is the perfect accompaniment to your favourite curry dish. If you're looking for inspiration, here are a few of my vegan curry recipes:

    • Spicy Tofu Jalfrezi
    • Easy Chana Masala (Chickpea Curry)
    • Rajma Masala (Kidney Bean Curry)
    • Aloo Palak (Potato and Spinach Curry)
    • Brinjal Masala (Aubergine Curry)
    • Creamy Black Bean Curry
    • Vegan Lentil Dal
    • Sweet Potato and Lentil Curry
    • Creamy Jackfruit Curry
    • Chickpea and Cauliflower Coconut Curry
    • Chickpea and Green Lentil Curry
    Tofu Jalfrezi Curry with Pilau Rice

    Recipe FAQ

    Do I need to rinse the rice before cooking?

    Shop-bought rice has usually been rinsed or cleaned before packing, but there's no harm in rinsing it again to remove any excess starch.

    Is this recipe gluten-free?

    Rice is a naturally gluten-free ingredient. If using vegan stock, you may want to check that this is 100% gluten-free (or just use boiling water).

    How long will cooked rice keep in the fridge?

    Store this rice in the fridge in an airtight container for up to four days. Refrigerate as soon as it has cooled down, and don't leave it out at room temperature for too long. Don't reheat more than once.

    Can I freeze cooked rice?

    Yes, you can freeze cooked rice. I'd suggest trying to use it up within one month. Defrost and reheat thoroughly, and don't reheat more than once.

    Variations and tips

    Vegan Pilau Rice Close-Up in Pan
    • Rice variety: The best rice to use is dried white basmati rice (not brown rice or an 'easy-cook' variety).
    • Other ingredients: Try adding in other ingredients such as green peas, mushrooms, or raisins.
    • More aromatics: This recipe is fairly mild so as to not overpower the curry you serve it with, but feel free to add chopped garlic and ginger to the softened onions.
    • Whole spices: Biting into a whole clove or cardamom pod is not the most pleasant experience – you can either remove these after cooking or remind people not to eat them.
    • Larger batches: If you scale up the amounts, note that the cooking time may need to increase slightly.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Vegan Rice Noodle Salad
    • Crispy Roast Potatoes
    • Smoky Bulgur Pilav
    • Crispy Smoky Roasted Chickpeas
    • Cajun-Spiced Potato Wedges
    • Vegan Rice Paper Rolls
    • Crispy Baked Falafel

    You can also check out my full list of vegan side dishes.

    Full recipe

    Pilau Rice in Bowl Overhead

    Pilau Rice Recipe

    The Pesky Vegan
    A great alternative to regular boiled or steamed rice, this pilau rice uses whole spices and fried onions to create a flavourful side dish that's vegan, dairy-free, and gluten-free.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 6
    Calories 303 kcal

    Ingredients
     

    • 3 tablespoons vegetable oil (or other cooking oil)
    • 1 medium onion, finely chopped
    • 1 teaspoon cumin seeds
    • 4 whole cloves
    • Small cinnamon stick (approx. 2 inches, or Β½ teaspoon ground)
    • 1Β½ teaspoons turmeric
    • 3 bay leaves
    • Β½ teaspoon salt
    • 6 cardamom pods
    • 2 cups (360 g) dried basmati rice
    • 3Β½ cups (840 ml) boiled water or vegan stock (see recipe notes for getting the ratio just right)
    Prevent your screen from going dark

    Instructions
     

    • Using a large pan with a tight-fitting lid, heat the oil on a low-medium heat. Add the chopped onion and cook for 7-8 minutes or until starting to turn soft and translucent, but not brown.
    • Once the onion is soft, add the cumin seeds, cloves, cinnamon stick, turmeric, bay leaves, and salt. Bash the cardamom pods gently with the side of a knife and add these to the pan. Mix everything well and cook for another 2 minutes.
    • After 2 minutes, add the rice to the pan. Stir well for a minute or so to coat each grain in the mix of oil, onions, and spices.
    • Next, add the boiling water or vegan stock. Stir everything once, bring back to the boil, then cover with a tight-fitting lid. Reduce the heat to very low and cook for 12 minutes.
      Top tip: Cut a piece of aluminium cooking foil to sit in between the pan and the lid. This creates an even tighter seal and helps to steam the rice more thoroughly. Once the lid is on, use a cloth or oven glove to fold the foil that's sticking out down onto the sides of the pan (see photo in main post above).
    • After 12 minutes, the water should all be absorbed. To make sure, you can carefully remove the lid and quickly check (watch out for hot steam escaping). With the water all absorbed, remove from the heat, place the lid back on the pan, and leave to stand for another 5 minutes.
    • After 5 minutes, remove the lid and discard any whole spices (or just remind people not to eat these). Use a fork to gently fluff up the rice grains and serve with your favourite curry. If you're looking for inspiration, check out my recipes for spicy tofu jalfrezi, rajma masala, and chana masala.
    Rate this recipe πŸ‘‡

    Notes

    Rice/water ratio: If you don't have standard US measuring cups (240 ml volume), you can literally use a teacup or mug from your cupboard. These may work out slightly larger, but you can always store leftovers in the fridge or freezer. As long as you use the same vessel, the golden ratio for this recipe is 2 level cups rice to 3Β½ level cups boiled water or stock.
    Rice variety:Β The best rice to use is dried white basmati rice (not brown rice or an 'easy-cook' variety).
    Rinsing the rice: Shop-bought rice has usually been rinsed or cleaned before packing, but there's no harm in rinsing it again to remove any excess starch.
    Other ingredients: Try adding in other ingredients such as green peas, mushrooms, or raisins.
    More aromatics: This recipe is fairly mild so as to not overpower the curry you serve it with, but feel free to add chopped garlic and ginger to the softened onions.
    Larger batches: If you scale up the amounts, note that the cooking time may need to increase slightly.
    Gluten-free: To ensure that this is 100% gluten-free, use a vegan stock that is certified or labelled as such (or just use boiling water).
    Storage: Store this rice in the fridge in an airtight container for up to four days or freezer for up to one month. Store as soon as it has cooled down and don't leave it out at room temperature for too long. Don't reheat more than once.
    If you liked this recipe, you might also enjoy:
    • Vegan Chickpea Biryani
    • Moroccan Couscous with Chickpeas and Roasted Veg
    • Roasted Cauliflower with Cumin Seeds
    • Cajun-Spiced Potato Wedges
    • Crispy Smoky Roasted Chickpeas
    • Vegan Rice Paper Rolls
    • Mushroom Biryani with Lentils
    Β 
    * The nutrition info below is for one serving, based on a total of six servings.Β 

    Nutrition

    Calories: 303kcalCarbohydrates: 53gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 206mgPotassium: 140mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 39mgIron: 1mg
    Nutrition Facts
    Pilau Rice Recipe
    Amount Per Serving
    Calories 303 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 6g38%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 206mg9%
    Potassium 140mg4%
    Carbohydrates 53g18%
    Fiber 2g8%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 8IU0%
    Vitamin C 2mg2%
    Calcium 39mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword how to cook basmati rice, vegan curry recipe, vegan pilau rice
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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    Comments

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      Recipe Rating




    1. Vicky

      October 13, 2021 at 7:13 pm

      5 stars
      Tasty and simple! Thanks 😊

      Reply
      • The Pesky Vegan

        October 18, 2021 at 5:58 pm

        Cheers!

        Reply
    2. Alan

      August 11, 2021 at 6:35 pm

      5 stars
      Great recipe and easy to follow, will be making again with our next curry. Thanks.

      Reply
      • The Pesky Vegan

        August 11, 2021 at 9:42 pm

        Good stuff, cheers for the review!

        Reply

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