Pilau Rice

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is a real pilau, with the rice well sautéed in ghee with onion and garlic before boiling (not just boiled in stock instead of water). Perfect pilau should be dry, each grain separate.


  • 225 g (8 oz) ghee
  • 50 g (2


Melt the ghee in a heavy-based pan, add the almonds and sizzle until lightly coloured, stirring constantly. Using a slotted spoon, lift out the almonds and drain on kitchen paper. Put to one side. Add the onion and garlic to the pan and fry for about 5 minutes, until soft.

Add the rice to the pan with the spices and salt. Fry for 3 minutes, stirring constantly u