Pilau (pulao, pilaf) — basmati rice cooked by absorption with whole warming spices and either fried onion or cooked meat — is distinct from both biryani (more complex, larger assembly) and plain boiled rice. The defining technique: the rice is first sautéed in ghee with whole spices before the stock is added, coating each grain with fat before the absorption begins. This fat coating is what produces the characteristic separate-grain texture — each grain slides independently rather than sticking.
- **The ghee sauté:** The rice (washed and soaked) is drained completely before being added to hot ghee with whole spices. Stir for 2–3 minutes until the grains turn slightly opaque — they are frying in the fat, developing a brief resistance to moisture absorption. - **The stock:** Hot stock (not cold) added to the fried rice — the temperature difference must be minimal to prevent uneven cooking. Hot stock added to hot rice begins cooking immediately. - **The ratio:** 1:1.5 (rice to stock by volume). Less than 1:1.4 risks undercooking; more than 1:1.6 risks mushy result. - **The sealed steam:** After the stock is absorbed (approximately 15 minutes at lowest heat), the lid is sealed and the pot is rested for 10 minutes — the rice finishes on residual steam.
Indian Cookery Course