Cooking Instructions

Start by toasting the pilau masala in a dry pan over low heat for a few minutes until fragrant. Set aside.

In a medium saucepan, heat the butter ghee over medium heat. Add the sliced onions and caramelize them, stirring occasionally, for about 10-15 minutes until they're golden brown.

Stir in the minced garlic, ginger, and serrano pepper (if using), and cook for another minute. Then add the toasted pilau masala, bay leaves, cassia bark, cloves, and salt to taste. Mix well.

In a stockpot, heat oil over medium-high heat, then add the roughly chopped onion and fry until golden brown. Add the grated or diced tomatoes and cook until softened.

Add the rice to the pot and stir to combine with the onion and tomato mixture. Pour in enough water to cover the rice by about an inch, and bring to a boil.

Once boiling, reduce the heat to low, cover the pot with aluminum foil, and then place the lid on top to retain steam. Cook for about 20 minutes, or until the rice is tender and has absorbed all the liquid.

Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork to allow steam to escape and distribute the flavors evenly.

Serve the pilau hot, garnished with chopped cilantro and scallions.

For best results when cooking pilau rice, verify that you use the right rice and wash it thoroughly to remove excess starch, which can cause the rice to become sticky. No-meat pilau is also a delicious alternative for those who prefer a vegan option.

Toasting the spices enhances their flavors, so don't skip that step. Additionally, adjusting the spices to your taste and keeping the cooking pot covered will help maintain a fluffy texture.

Enjoy your pilau rice with your favorite dishes or on its own!