Love Indian Pilau rice - but do you find it too difficult to make? This easy yellow turmeric pilau rice is made with simple ingredients like rice, turmeric, whole spices, and onion. Plus, it tastes so much better than Indian takeaway, and it’s a delicious side dish too!
This Indian restaurant-style pilau rice has a mild, aromatic flavor and takes only 5 minutes longer to make than regular stovetop white basmati rice.
It’s perfect for curry nights and pairs beautifully with speedy chana masala, paneer curry, and vegan naan bread. Add onion bhaji and a refreshing vegan mango lassi for a complete meal!
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Sandhya's Pro Tips to make Perfectly Fluffy, Never Sticky Pilau Rice
Here's my secret for making fluffy, non-sticky Indian pilau rice. I've made it hundreds of times—so this really works. Now you can make it too!
- Rinse the Rice: Give your white rice a good rinse under cold water for about 4-5 times until it runs clear. This step washes away the excess starch and prevents clumpy rice.
- Soak the Rice: Soaking rice is a game-changer. I soak mine for at least 30 minutes, but even 15 minutes helps. Drain the water—don't toss it; I usually use it for watering plants!
- Use Ghee, Butter, or Oil: Don't skimp on the fat! I recommend ghee for that rich flavor, but butter or oil works great too. For extra indulgence, add about 2 tablespoons of ghee—it makes the rice taste heavenly. Perfect on special occasions.
- Use Long Grain Basmati Rice: This is the most important part! Always always use long-grain basmati rice for pilau rice. I always use them to make pilau rice and any type of seasoned rice like vegetable friend rice, cilantro rice or biryani too. Avoid white rice or quick-cook rice, as they don’t give the same fluffy texture and distinct flavor.
I can vouch - by following these simple steps, you'll have the perfect pilau rice just like mine be it vegetable pilau rice or mushroom pilau rice—fluffy, aromatic, and never sticky rice grains.
Ingredients
Detailed ingredients and measurements in mentioned in the recipe card below.
- Long grain white basmati rice (I prefer Tilda Grand Extra Long Basmati or Bison Basmati rice). Don't use easy cook rice or jasmine rice. It will turn out mushy. You can use brown basmati too, cooking time will be longer.
- Turmeric for that signature golden hue.
- Vegetable stock or water. If you prefer you can use chicken stock too.
- Butter or Ghee for richness (swap for vegan butter to make vegan pilau rice)
- Whole spices - I use bay leaf, cinnamon stick, cardamom, cumin seeds, and cloves
- Onions - I use white onion or shallots. Don't use red onion - they tend to stain the pilau.
Soak the Rice for Making Fluffy, Non-Sticky Pilau Rice
Wash the basmati rice under cold water for about 4-5 times until it runs clear. This step will wash away the excess starch and prevents clumpy rice. I have detailed all about it in my white basmati rice recipe guide.
Then I soak mine for at least 30 minutes in fresh water. If you are short on time, 15 minutes will work too. Drain the water—don't toss it; I usually use it for watering plants!
How to Make Indian Pilau Rice (Step-by-Step)
Step 1-2: I start by heating butter or ghee in a pan. Then I add the whole spices and toast it for a couple of minutes until they’re nice and fragrant.
Step 3: Next, I toss in diced onions and sauté them until they’re soft but not brown—about 2-3 minutes.
Step 4: I stir in rinsed rice, frying it for a few minutes. About 3-4 minutes until a bit toasty.
Step 5: Next, I add turmeric, salt and boiling water.
Step 6: Cook until the water evaporates to the level of the rice. About 5-6 minutes.
Step 7: Then cover and simmer on low heat until the rice is tender. This is usually 6-7 minutes.
Step 8: Once done, I like to rest the rice for 5 minutes, then fluff it with a fork. Sometimes, I throw in a handful of chopped coriander to give it that Indian restaurant-style pilau rice feel at home.
I serve this homemade turmeric rice with Rogan Josh, fuss-free Flatbread. and Pickled Onions!
If you like add lots of baby spinach or frozen spinach cubes just before simmering the rice. Fantastic way to include greens in the pilau.
Storing Leftovers
In the fridge: Store the rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to freshen it up.
In the freezer: You can also freeze it for up to 3 month – just make sure it's cooled completely before freezing.
Serving Suggestions
This delicate and aromatic pilau rice pairs perfectly with all kinds of delicious curries. My favorites include Chana masala, Creamy Aubergine Curry, Vegan Tikka masala, Veg Rogan Josh, Palak Paneer, or even Saag Aloo.
It is also a fabulous accompaniment with my Vegetable Korma, Tofu Korma, or even my Paneer Butter Masala.
Whether you make it on the stovetop, in an Instant Pot, or in a rice cooker, it turns out great every time.
Recipe FAQ's
The vibrant colors in Indian pilau rice, often seen in restaurants, come from edible food color powders. To achieve this, a small portion of the cooked rice is mixed with the powder to create those colorful bits, adding a beautiful visual appeal to the dish.
The vibrant yellow color of Indian pilau rice comes from turmeric, a fragrant, earthy spice that naturally stains the rice. Not only does it give the dish its distinctive color, but it also adds a warm, rich flavor that enhances the overall taste of the rice.
If you follow the recipe exactly, the rice shouldn’t be hard. However, if it still turns out that way, try adding 2 tablespoons of water per cup of uncooked rice, cover tightly, and cook on very low heat for 5 to 10 more minutes. Let it rest before serving for perfect results.
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Ingredients
- 1 cup Basmati Rice
- 1¼-1 ½ cup Water
- 1 Medium White onion diced
- 2 Bay Leaf
- 4 Cardamom
- 1 inch Cinnamon stick
- 2 Cloves
- 1 teaspoon Turmeric Powder
- ¾ teaspoon salt
- 1 tablespoon butter or ghee or Oil
Instructions
- Wash the rice until clear and soak for 30 minutes in cold water. Drain and set aside. If you are running short of time, soak for at least 15 minutes.1 cup Basmati Rice
- Heat butter in the Pan and add the whole spices. Saute for a minute or two until fragrant.2 Bay Leaf, 4 Cardamom, 1 inch Cinnamon stick, 1 tablespoon butter or ghee, 2 Cloves
- Now add diced onions and saute for 2 minutes until it softens.1 Medium White onion
- Add rinsed rice and fry for 3-4 minutes until toasty.1 cup Basmati Rice
- Add turmeric, salt and 1 ½ Cup Boiling Water, Stir and allow the rice to boil in medium heat. When the water has evaporated to the level of rice, place a lid on the pan and reduce the heat to low.1¼-1 ½ cup Water, 1 teaspoon Turmeric Powder, ¾ teaspoon salt
- Cook for 6-7 minutes. Once the rice has cooked, turn the heat off. Leave the lid on for a few more minutes and then fluff the rice with a fork. Serve.
Instant Pot Instructions
- Wash the rice until clear and soak for 15 minutes in cold water. Drain and set aside.
- Press Saute on Instant Pot. Once it displays HOT, add oil and swirl it around the pot.
- Add whole spices, onion and saute briefly for 1 minute.
- Add rice, 1 ¼ cup water, salt and turmeric to the pot and mix well. Cancel Saute.
- Secure the lid, turn the vent to sealing and Pressure Cook HIGH FOR 5 minutes.
- Natural pressure release for 5 min and Quick pressure release any remaining pressure.
- Fluffy the rice with a fork. Garnish Plain Pilau rice with Coriander leaves if you fancy.
Video
Notes
-
- Rinse the Rice: Give your white rice a good rinse under cold water for about 4-5 times until it runs clear. This step washes away the excess starch and prevents clumpy rice.
-
- Soak the Rice: Soaking rice is a game-changer. I soak mine for at least 30 minutes, but even 15 minutes helps. Drain the water—don't toss it; I usually use it for watering plants!
-
- Use Ghee, Butter, or Oil: Don't skimp on the fat! I recommend ghee for that rich flavor, but butter or oil works great too. For extra indulgence, add about 2 tablespoons of ghee—it makes the rice taste heavenly. Perfect on special occasions.
-
- Use Long Grain Basmati Rice: This is the most important part! Always always use long-grain basmati rice for pilau rice. Avoid white rice or quick-cook rice, as they don’t give the same fluffy texture and distinct flavor.
Joanna says
Delicious! Thanks for your rice wisdom!
Sandhya Hariharan says
Most welcome! Hope you enjoyed the pilau rice.
Rika says
I love yellow rice. I usually buy them from the restaurant. This rice looks delicious and looks easy to make.
Sandhya's Kitchen says
Now you know the recipe to make it - this yellow rice pilau is easy peasy fur sure.
Dannii says
You can't beat homemade pilau rice. Perfect with a homemade curry.
Sandhya's Kitchen says
Absolutely the best! And so quick and easy too.
Michelle says
Such an easy recipe to follow! It was delicious, and yielded perfectly separated grains of rice!
Sandhya's Kitchen says
How wonderful.. Thank you for trying our recipe. Using the tricks mentioned in the post, you will have fluffy separated rice every single time.
Tara says
Such a beautiful color on this pilau rice! It sounds amazing with all those spices and I love how easily the rice comes together. Yum!
Sandhya's Kitchen says
The whole spices lend a wonderful aroma to the rice. It's delicious side along with any curry.
Lori4squaremom says
Thank you so much for sharing this recipe! I made it last night to go with Greek grilled chicken, and grilled veggies. Absolutely delicious!!!! I will definitely be making this amazing aromatic rice again!!!!
Also, I will be perusing your blog and checking out other recipes :).
Sandhya's Kitchen says
Thank you Lori for your wonderful feedback. Your Instant Pot Yellow rice looked stunning...
Shadi Hasanzadenemati says
Just tried this easy yellow rice recipe and my family loved it. Thank you so much!