Stovetop or Baked?

If cooking on a stovetop, you’ll need a large heavy-based saucepan or a deep frying pan with a lid. Heavy-based pans allow even heat distribution, and prevent the rice catching and burning on the bottom of the pan. Ideally, the pan should be made from copper, stainless steel or cast iron.

Oven-baked pilaffs should be cooked in a sturdy ceramic or cast-iron casserole dish with a lid — some can be started off on the stove and then transferred to the oven.

Every pilaff aficionado has their own secret technique for the best results. Some cooks soak the rice first to wash out as much starch as possible. Some start by pouring boiling water over the top to soften the grains. Some pilaffs are stirred for a little while and then left; most are covered but a few are not; and some are cooked on the stovetop and some are baked (for example, the traditional Indian biryani).