Turmeric Pilau With Golden Onions
This aromatic and flavorful biryani rice recipe is a delicious combination of basmati rice cooked with cumin and mustard seeds, onions, turmeric, and chillies, creating a perfect balance of spiciness and warmth. The fragrant aroma and vibrant colors make this dish a standout addition to any meal. Enjoy the rich flavors as each bite offers a delightful blend of spices and textures.
— Constant Cookbook
Ingredients
- 400g basmati rice
- 4 tbsp olive oil
- 1½ tsp cumin seeds
- 1 tsp balck mustard seeds
- 2 large onions , halved and sliced
- just under 1 tsp turmeric
- 2 red or green chillies , deseeded and thinly sliced
Instructions
- Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.
- Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.
- TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 323 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.01 milligram of sodium
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