Mughlai (Delhi & Lahore)
Pilau Rice
Basmati rice and bay leaves come together in this South Asian pilaf, fragrant with turmeric and cardamom and simmered on the stove.
17 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 2 min · Cook 15 min · 17 min total
- easy
- 1
Melt the butter in a saucepan. Stir in the rice until it is coated in the butter. Add the spices and salt.
- 2
Add the boiling water. Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
