Vegetable Rice Pilau

A pilau (or pulao) is more than just a rice dish; it can be served as a side or even as a complete meal on its own. To prepare it, the rice is first toasted, usually with oil and aromatics, which enhances the flavor and results in a fluffier texture. Next, the rice is simmered in a flavorful liquid that typically contains whole spices, allowing their essence to infuse the rice. The spices will rise to the surface, making it easy to remove them or set them aside for garnish.

For the cooking liquid, you can use vegetable broth instead of water, or combine coconut milk with water. I suggest using one entire can of coconut milk (no waste!), which usually yields about 1 3/4 cups. I then add water until I reach the total liquid amount needed, which is 2 3/4 cups.

This recipe uses 1/4 teaspoon of saffron threads for color and flavor, but honestly, it is delicious with just the other spices alone.

fluffy rice every time

Anyone who has learned to make fluffy rice in my classes, whether for a side dish, fried rice, or pilau, has heard me emphasize these four steps for achieving fluffy rice:

  1. Use long-grain rice, such as jasmine or basmati.

  2. Rinse the rice thoroughly until the water runs clear, then drain it using a mesh strainer.

  3. Toast the rice in a pot over medium heat until the water evaporates and the rice develops a golden color. (Optional: You can add fat like oil or ghee and toast for an additional minute.)

  4. Add already boiling liquid to the toasted rice. Then, add your salt, stir once, cover the pot, lower the heat, and set the timer.


vegetable rice pilau

Yield: serves 4

What You Need:

1 ½ cups basmati rice

1-2 tablespoons ghee or coconut oil

1 small onion, sliced

2 ¾ cups boiling water or vegetable broth

2 cinnamon sticks

4 whole cloves

4-5 whole cardamom pods

½ teaspoon salt

¼ teaspoon saffron threads, crushed in a mortar and pestle, optional

¾ cup fresh or frozen peas

2 medium carrots, shredded, optional

¼ cup cashews, toasted

2 tablespoons golden raisins

What You Do:

  1. Wash the rice in cool water until the water runs clear. Drain.

  2. In a medium saucepan over medium-high heat, heat the ghee or coconut oil. Add the onion and sauté until lightly golden brown. Add the rinsed rice and toast until dry and fragrant. 

  3. Add boiling water, whole spices, salt, and saffron. Stir once, and cover with a tightly fitting lid. Reduce heat to lowest setting and simmer. 

  4. Cook covered, 19 minutes, or until all water is absorbed. Do not open the lid during the cooking time. Meanwhile, thaw frozen peas by running them under warm water until they thaw.

  5. Remove from heat. Quickly lift the lid and top the rice with peas, carrot, cashews and raisins. Replace the lid quickly. Keep covered for 5 minutes.

  6. Fluff gently with a fork. Serve.