PILAU RICE

In restaurants, pilau rice is usually coloured with yellow food colouring but we have used turmeric and safflower instead.

TAKEAWAY STYLE PILAU RICE

What is Pilau Rice

Ingredients for Pilau Rice

What is Safflower?

Can I use any other variety of rice?

Can I add onion in Yellow rice recipe?

Yes, you can. Add finely chopped onion with whole spices and saute until very light pink.

What is the ratio of Basmati rice to water ratio?

What type of water do I need to cook rice?

Storage

This Pilau rice stays fresh in the refrigerator for a couple of days if stored in an airtight container. To freeze the pilau rice, let the rice totally cool then store in a freezer-proof container and freeze it for 4-6 weeks.

Defrost and heat thoroughly before consuming.

Best Tips to cook the fluffiest rice

How to make Restaurant Style Pilau Rice

Heat ghee (pic 1)

Other Rice Recipes

TAKEAWAY STYLE PILAU RICE - 1

PILAU RICE TAKEAWAY STYLE

Equipment

  • Pan with lid
  • Spatula
  • Bowl
  • Colander

Ingredients

  • 1 cup basmati rice
  • 2 tbsp. ghee
  • 2 small cinnamon bark
  • 2-3 cloves
  • 3-4 cardamom pods
  • 1 tsp. cumin seeds
  • ½ tsp. fennel seeds
  • ½ tsp. turmeric powder
  • ½ tsp. safflower soaked in warm water
  • salt

Instructions

  • Wash the rice in running cold water until water runs clear to remove as much as starch as possible.
  • Let the rice soak in cold water for 20-30 minutes if possible.
  • Heat ghee in a pan.
  • Add all the whole spices, once splutter add soaked rice (discard the water)
  • Fry the rice for a minute or so.
  • Then add warm water.
  • Add turmeric and salt, mix well.
  • Let the first boil come on medium heat.
  • Now cover the pan with the lid, lower the heat and let the rice cook.
  • Keep an eye for water level.
  • Once the rice is cooked, let it sit for another five minutes.
  • Now add safflower with water, gently mix the rice.
  • Serve HOT with your choice of curry or daal.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

TAKEAWAY STYLE PILAU RICE - 2

PILAU RICE TAKEAWAY STYLE

Equipment

  • Pan with lid
  • Spatula
  • Bowl
  • Colander

Ingredients

  • 1 cup basmati rice
  • 2 tbsp. ghee
  • 2 small cinnamon bark
  • 2-3 cloves
  • 3-4 cardamom pods
  • 1 tsp. cumin seeds
  • ½ tsp. fennel seeds
  • ½ tsp. turmeric powder
  • ½ tsp. safflower soaked in warm water
  • salt

Instructions

  • Wash the rice in running cold water until water runs clear to remove as much as starch as possible.
  • Let the rice soak in cold water for 20-30 minutes if possible.
  • Heat ghee in a pan.
  • Add all the whole spices, once splutter add soaked rice (discard the water)
  • Fry the rice for a minute or so.
  • Then add warm water.
  • Add turmeric and salt, mix well.
  • Let the first boil come on medium heat.
  • Now cover the pan with the lid, lower the heat and let the rice cook.
  • Keep an eye for water level.
  • Once the rice is cooked, let it sit for another five minutes.
  • Now add safflower with water, gently mix the rice.
  • Serve HOT with your choice of curry or daal.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT REVANI/BASBOUSA

Instant Pot Semolina Cake

Eggless Semolina Cake

Tips for the best cake

Ingredients for eggless Revani

exact measurements and method can be found in the recipe card below

Dry ingredients:

Fine semolina – you can find semolina in different forms but we want fine semolina here, so if you have coarse semolina either grind further in a hand blender or mix with some all-purpose flour. You can also use white semolina.

Corn flour/starch – our egg substitute

Desiccated coconut

Sugar – you need white granulated sugar. Some for the cake and some for the sugar syrup

Baking powder Baking Soda Wet ingredients:

Oil or melted butter – use either olive oil or sunflower oil

Yogurt – mild greek yogurt works best

Milk – we have used skimmed milk but you can use higher fat percentage milk too

Vanilla extract Rosewater – for the sugar syrup and for the cake Top: Ground Pistachio Dry rose petals You can also top with whipped cream or ice cream

How to make Revani/Namoura in Instant Pot

Sugar syrup in Instant Pot

In IP inner pot mix half of the sugar and water.

Saute for 5 minutes, remove the syrup. Don’t need any threads, just needs to be little sticky.

Dry ingredients

In a big bowl combine dry ingredients, semolina, sugar, coconut, starch and baking soda and baking powder.

Wet ingredients

In another bowl mix using balloon whisk oil, yogurt, milk, vanilla and rosewater.

Now add dry ingredients into the wet mixture and mix. Do not over mix.

Take 7″ cake tin or any other tray which can go in the IP. Grease generously using butter, and sift the flour to make it settle evenly on the cake tin. Remove excess flour.

Pour the batter into the greased cake tin and cover tightly with the aluminium foil.

Arrange the stainless steel inner pot in the IP.

Pour 1 cup of water.

Put a trivet and lower the cake tin in the pot.

Close the lid.

Select HIGH PRESSURE for 40 minutes.

Once the time is up, release the pressure manually straightaway .

Remove the foil and let the cake cool for some time.

Gently remove it from the cake tin and place on the serving plate.

Using skewer or fork, make tiny holes in the cake

Generously pour the sugar syrup on the cake and let the syrup

Sprinkle pistachio and rose petals

Cut and serve with coffee.

Other Eggless cake recipes

  1. Chocolate Passionfruit Semolina Cake

  2. Rose and Chocolate Semolina Cake

  3. Ras Malai Cake

  4. Chocolate Orange Cake

  5. Honey Cake (Indian Bakery Style)

  6. Chocolate Mousse without Eggs (Instant pot)

D id you like this recipe?

TAKEAWAY STYLE PILAU RICE - 3

EGGLESS REVANI | INSTANT POT COCONUT and ROSE SEMOLINA CAKE

Ingredients

  • 2 cup fine semolina
  • 2 cup sugar
  • 1 cup desiccated coconut
  • 2 tsp. cornflour
  • 1 cup oil
  • 1 cup mild greek yogurt
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 2 tsp. rosewater
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • Pinch salt
  • 1 cup water
  • 3 tbsp. ground pistachio
  • 1 tbsp. edible dried rose petals
  • Bowls
  • Spatula
  • Balloon whisk
  • 7 " Cake tin
  • Instant Pot
  • Aluminium foil

Instructions

  • First, grease the cake tin with butter and dust it with plain flour, remove excess flour and leave it aside.
  • Make sugar syrup by heating 1 cup sugar and 1 cup water in the Instant pot on saute mode for 5 minutes.
  • Add half rosewater.
  • Remove the syrup and leave it aside.
  • Wash the inner pot with clean water.
  • In a large bowl combine semolina, cornflour, sugar, coconut, salt, baking powder and baking soda.
  • In another bowl whisk oil, yogurt, milk, vanilla and remaining rose water.
  • Now mix wet and dry ingredients, do not over mix.
  • Pour the batter in a prepared cake tin.
  • Cover tightly with the foil, so moisture doesn’t enter in the cake tin.
  • Pour one cup of water in the Instant pot inner pot.
  • Put the trivet and lower the cake tin.
  • Cover the Ip with the lid, turn the valve on sealing position.
  • Pressure cook on HIGH for 40 minutes.
  • Once done, release the pressure manually.
  • Remove the cake tin and let the cake cool.
  • Remove the cake on a serving plate.
  • Prick the cake using skewer or fork.
  • Pour the sugar syrup.
  • Sprinkle ground pistachios and rose petals.
  • Cut and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.