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Perfect rice pilaf, Indian style


  • Wash the rice well under cold running water in a sieve until the water runs clear. Then place the rice in a bowl, cover with fresh water and set aside for 30 mins, before draining and leaving it for another 20 mins. 
  • When ready, heat the oil in a heavy-bottomed pot and gently sauté the garlic, onion and chilli until tender, but not coloured, regularly stirring. 
  • Add the rice and toss for 30 secs. 
  • Then add the salt with the garam masala and stir until the rice is slightly opaque. 
  • Add the stock with a little ground pepper and stir well, pushing down any rice from the sides. Tightly cover with kitchen foil and a lid. Turn the heat right down and very gently simmer for about 15 mins. Then remove from the heat and rest for 5 mins, covered. DON’T PEEK!


  • 450 gm basmati (or any long grain) rice
  • 3 tbsp vegetable oil
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • ½ small red chilli, seeded & finely sliced (optional)
  • 1 tspn salt
  • ½ tspn garam masala
  • 600 ml chicken or vegetable stock
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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