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Slow Cooker Indian Rice Pilau Recipe


Pilau ( pee–lou or pee-law) is just another name for pilaf, but when making an Indian version, it’s generally referred to as a Pilau. The following Slow Cooker Spiced Indian Pilau is flavored with spices and saffron, and is a perfect accompaniment to Indian dishes such as Chicken Tikka Masala, Indian Butter Chicken, or Chicken Korma. It’s also good on its own. Whole spices are added, rather than ground; it makes a difference in the taste, and the dish is very attractive. You can remove the cinnamon stick and bay leaves before serving, if you like. Or, if you’d rather not have any whole spices in the rice (the peppercorns become soft, but are still spicy), simply tie them up in cheesecloth and add them; the cheesecloth packet can be removed easily after cooking.
””
Basmati rice is the traditional rice used with Indian dishes; it has a fine texture and a good flavor. As far as slow cooking goes, this is a fast dish, taking only about 1 1/2 hours to cook; the end result is light, fluffy, and perfectly spiced. If you plan to be gone longer than it takes this dish to cook, plug the slow cooker into a timer and set it to finish when you arrive at home.

6 Servings

1 cup basmati rice
6 green cardamom pods
1 teaspoon whole black peppercorns
1/2 teaspoon whole cloves,
1 cinnamon stick, 2" long
2 bay leaves
1 teaspoon salt
1 tablespoon ghee, or butter

1 pinch saffron
2 cups hottest tap water

Crisp Onions:
1 tablespoon ghee, or butter
1/2 onion, chopped
  1. Measure the rice into a fine strainer; rinse with cold water for 2 or 3 minutes or until the water runs clear.
  2. Place it in a 3-4 quart slow cooker.
  3. Add the green cardamom pods, whole black peppercorns, cloves, cinnamon stick, bay leaves, salt, and ghee or butter.
  4. Dissolve the saffron in the hot water and stir into the rice mixture.
  5. Cover, set the slow cooker to high, and let cook 2-3 hours or until the rice is tender.
  6. Meanwhile, make the crisp onions: melt the ghee or butter in a skillet; add the onions and sauté over medium heat until the onions are browned.
  7. Set aside until the rice is done.
  8. When the rice is tender, turn the slow cooker off, remove the lid, stir in the crisp onions, and fluff with a fork.

Amount Per Serving
Calories 177 Calories from Fat 47
Percent Total Calories From: Fat 26% Protein 6% Carb. 67%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 12 mg
Sodium 390 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 4% Vitamin C 3% Calcium 0% Iron 14%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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