Typically cooked in a seasoned broth, pilau rice is aromatic and pairs perfectly with curry or a meat dish.
Heat the oil in a medium saucepan until hot then add the mustard, cardamon and cumin seeds, cinnamon, garlic cloves and bay leaves. Heat for 20 seconds until the seeds start popping, then carefully stir through the rice and turmeric.
Pour over boiling water until just covered, then bring to the boil. Reduce to a very low heat, cover with a lid and simmer for 10-12 minutes, without stirring, until the rice is light and fluffy.
Remove the bay leaves and discard. Stir through the coriander and spoon the rice into a small bowl pressing down with the back of a spoon. Serve immediately on individual plates with a warming curry or hearty meat dish.
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