Equipment
Ingredients
Main
- 30 g unsalted butter
- 60 g onion, finely chopped
- 185 g rice, parboiled
- 360 ml chicken stock
- 30 g golden raisins
- 3 g lemon zest, grated
- 1 bay leaf
- 1 g saffron, stems
- 1 ml tabasco sauce
- 2 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 285 kcal
- Protein
- 6 g
- Carbohydrates
- 48 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 7 g
- Sodium
- 330 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 19 mg
- Potassium
- 237 mg
- Calcium
- 28 mg
- Iron
- 0.7 mg
- Magnesium
- 21 mg
- Phosphorus
- 92 mg
- Zinc
- 0.7 mg
- Vitamin A
- 53 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.13 mg
- Niacin
- 2.3 mg
- Folate
- 12 mcg
- Water
- 105 g
Sources: USDA FoodData Central
Method
Melt 15g of butter in a heavy saucepan over medium heat (approx 160°C/320°F).
Add the 60g of finely chopped onions to the pan and cook, stirring frequently, until they become soft and translucent.
Incorporate the 185g of parboiled rice into the pan and stir for 30 seconds to lightly toast the grains.
Pour in 360ml chicken stock. Add 30g raisins, 3g lemon zest, 1 bay leaf, 1g saffron, 1ml Tabasco, salt, and pepper. Stir and bring the liquid to a boil (100°C/212°F).
Cover the saucepan with a tight lid, reduce the heat to low (approx 85°C/185°F), and simmer for 17 minutes.
Remove the lid and discard the bay leaf. Add the remaining 15g of butter and stir gently to fluff the rice before serving.
Chef's Notes
- For optimal flavor, bloom the saffron threads in a tablespoon of warm chicken stock for 5-10 minutes before adding them to the pan. This ensures the color and aroma are evenly distributed.
- Using parboiled rice is key here, as it's less likely to become mushy, providing a pleasant texture. If using regular long-grain rice, you might need to adjust the liquid ratio and cooking time.
- Don't overcrowd the saucepan. A slightly wider pan allows for even cooking and prevents the rice from steaming excessively, leading to a fluffier result.
- Taste and adjust seasoning (salt, pepper, and even a tiny pinch of sugar if the raisins are not sweet enough) just before serving. The residual heat will help meld the flavors.
- For an extra layer of flavor and aroma, consider adding a pinch of ground cardamom or a few cloves along with the bay leaf during the simmering stage.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Thaw overnight in the refrigerator before reheating.
Reheating: Microwave with a splash of water or reheat on the stovetop over low heat.
Troubleshooting
Rice is crunchy or undercooked
Cause: The lid was not tight enough, allowing steam to escape, or the heat was too low.
Fix: Add 30ml of hot stock or water and simmer, covered, for an additional 5 minutes.
Prevention: Ensure the lid fits securely; if not, place a layer of foil under the lid.
Rice is scorched on the bottom
Cause: The heat was too high during the simmering phase.
Fix: Do not scrape the bottom; transfer the un-scorched rice to a new bowl.
Prevention: Use a heavy-bottomed saucepan to distribute heat evenly and use the lowest possible burner setting.
Cultural Context
This fragrant rice dish, often referred to as 'Pulao' or 'Pilaf' in various Indian cuisines, is a staple that beautifully complements rich curries and grilled meats. Its origins are deeply rooted in the Mughal era, where aromatic spices and ingredients like saffron and dried fruits were used to create elaborate rice dishes for royal feasts. Variations exist across India, from the creamy, nut-studded Kashmiri Pulao to the simpler, everyday versions found in many households.
