Perfect Pilau (Pillau/Pullao) Rice Every time!

Over the years I have had more questions about rice than any particular Curry as so any struggle to get restaurant quality results, in this video I am going to share my absolute favourite way to cooke perfect pilau rice overtime (guaranteed) in a pressure cooker and if you try it you'll love it!
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[@underbaked8689]

Nothing but a miracle!! I have been cooking BIR curries for many decades and the rice has been more of a bit of miss affair. And more miss than hit! With the spices giving little to the aroma or taste. And yes I did use a pressure cooker of late an instant pot. So..... I got your books, watched youtube, dug out my old prestige pressure cooker, altered to a 10lb pressure cap and followed along with you. The result was amazing..... What pilau rice, the aroma and taste was just unbelievable! I think I will just add a teaspoon of two of KEWRA WATER to the finished dish and perhaps a little colour and then I have got it! Very many thanks mate!

[@robhales3694]

best rice i have EVER had you are biggest cooking hero love your video keep it up mate

[@FH-ug2dg]

Great stuff once again. I've used this type of method for years now. I also like to throw in a veggie stock cube now and again, and it introduces even more flavours. I just remove added salt (from the recipe) because the cubes are high enough anyway. Looking forward to the next one :)

[@Misssha123]

I bought the two books Can’t wait to do the base sauce and start cooking

[@ZeldaFan-vr9jy]

I have being using his books for many years great results every time

[@neilcooper9508]

This man learnt me everything about Asian cuisine took me 4 years to master it

[@AT-bq1kg]

Making it now, kitchen smells banging!

[@TurtlesTastyTreats]

Wow!!! This is amazing!!! Thank you so very much for sharing. I cannot wait for your next one.

[@MrFrobbo]

Just about to make this, looks amazing! Great educational content Julian as always, thank you

[@gerrybbadd]

Thanks mate, this video has me convinced to buy a pressure cooker! Thanks for all you do Julian

[@gutworm686]

Looks good. I must give it a go.

[@MrFrobbo]

This is the third time I've cooked this amazing rice and yet again I'm blown away with the beautiful aroma and flavor, even after cooking BIR for over 20 years! My method avoids the pressure cooker and is rather more traditional but still results in fabulous fluffy rice. 1. Wash 3 to 5 times 2. Soak for 1 hour or so 3. Simmer one tea cup of rice in 3/4 kettle of water, no need for measuring. 4. Sieve just after rice has visibly expanded and is a couple of mins away from being fully cooked. 5. Strain and place rice in strainer above pan, add a little water to pan, place lid over and steam for 5 to 10 mins with an occasional careful fluff with a fork. This combined with Julian's recipe is superb, absolutely lush!

[@43enfield]

Great video. I’m always worried about my rice and have always struggled to get that restaurant flavour. Can’t wait to try this.

[@davis1000000]

This is a great recipe 🎉

[@tommyplunkett3643]

Good man Julian another belter. Keep the pressure cooker recipes coming, Brilliant Thanks Tommy

[@nhikoid]

Perfect..just like you said!

[@bfpskater]

Best coffee/chai mug I've seen yet!

[@punjabigora5762]

Looks great

[@SandraWambold]

Yes, the recipe worked a treat.

[@DrBrunoRecipes]

That looks lovely 👌🏻 Have a lovely day 🌻

[@easyexcel7010]

I made this rice this evening and it was excellent, just like takeaway pilau. Thanks very much for the recipe 😊😊

[@alexshipley8975]

GOSH!!!! Great video and amazing mug.

[@leviteish]

haha thanks!

[@chiimachar]

Funnily enough I made your original ebook pilau rice recipe earlier and was hoping with this reboot you would do an updated version. Safe to say I think I need to turn notifications on!

[@stevecrawford4817]

I always add about a tsp of Turmeric to give the rice that yellow look.

[@rhw2005]

Saffron better!

[@duncanmit5307]

💜💜💜👍👍👍👍👍,,,,,,,thanks for the tip looking forward too trying soon💜💜👍👍👍

[@shumesranna2787]

Very nice well done...thank you for sharing..Asha kore pashe thakben ❤️

[@stevebehan]

This looks great but no need to use freezer blocks to cool it down like in original video that also makes amazing rice

[@andyquelch662]

Excellent video and tips as always 👍 I'm not a big fan of ghee could I sub butter for it or just add a bit more oil? Mmmmm Pakistani onion rice ... you forgot to pist a link though ...

[@boltageist]

Hi, if i wanted to cook a large batch of 30 plus portions would this still work?

[@78389]

Hi Julian, what pressure do you take it up to? Mine has weights for 5, 10 and 15 PSI

[@markkendrick6386]

Julian, have you now changed your opinion on pre-washing rice? I remember in your E-book i purchased some years ago you were not an advocate of pre-washing the rice!

[@pullman5250]

Thought he would have stuck to his well and proven method of cooking rice in his ebook.

[@mrbungle83]

he's hardly going to say don't wash the rice after reiterating washing the rice, this is a different method anyway.

[@Proco007]

Would brown rice be the same process or would you change anything to complement the flavours? Love these videos, very detailed and shows everything.

[@Proco007]

@@tagada7 ah, thanks for that. :) tried so many times to my own frustration.

[@MYERZ08]

@@tagada7 1 cup brown rice, 2 cups BOILING water. STEAM if possible in a bowl in the steamer for 40 mins. Fluff up and allow to sit in the steamer for a further 15 minute turned off. Season rice when you fluff and not before.

[@DrBrunoRecipes]

@@tagada7 try adding some ghee in it while cooking and cook it up to 95%. The rest 5% cooks by itself after you spread it on plates. That is something which I do. I'm not sure but I think I have a video on it. 😊

[@DrBrunoRecipes]

@@Proco007 please see the reply below if it helps. Cheers

[@chriscollins1704]

How are they doing it in the resteraunt and takeaway? Are they just doing it from scratch every portion or getting it ready somehow? I realise that the fried rice use cold, cooked rice. What's the procedure and storage?

[@dazlee2639]

who is Pedro ?

[@robhales3694]

😁😁😁😁

[@richardmorris3093]

Brilliant demo but my Asian mate puts rose water in his rice

[@chippy3350]

Where did you purchase the frozen garlic and ginger, thanks

[@MYERZ08]

Sainsbury's

[@grahamcharlton861]

Can get it at most supermarkets,Iceland, now but quite expensive compared to Asian shops

[@gtaclips5573]

Any supermarket. Most asian shops too

[@mattmugridge8839]

In your first ebook you say NOT to wash the rice but you are washing the rice in this video(?).

[@Chef2866]

Of course you wash it, only a noooob or newbie cook would attempt to cook rice without washing and soaking

[@RevJamesCostello]

Are you telling me I should get a good pressure cooker instead of the fancy Japanese rice cooker I had in mind? :-)

[@SandraWambold]

Start with a stovetop pressure cooker, then get the fancy Japanese rice cooker later. I love my PC for making stock.

[@RevJamesCostello]

@@SandraWambold I already went and bought the rice cooker. :-/ :-)

[@SandraWambold]

@@RevJamesCostello Save your pennies and buy the PC next. You won't need to save long for a stovetop PC, they're not expensive and they reach 15 PSI, unlike most of the electric ones. I use my fancy Japanese rice cooker for all manner of rice dishes, oatmeal and for simmering beans and soups when I don't want to watch the stove. Having both is handy.

[@RevJamesCostello]

@@SandraWambold I want the very best pressure cooker, whether it be electric or stove top. What are the best?

[@SandraWambold]

@@RevJamesCostello The one that does the job :-) They aren't that complicated, look for one that has a decent bottom and is big enough. I have a 6 (might be 5) qt, which is fine unless you want to can veggies or make huge quantities. I live in the States, so I tend to look at Cook Illustrated's recommendations. You've already got the fancy rice cooker so I suggest a stove top pressure cooker instead of an electric one. For any PC, if you do a quick release on the steam, wear an oven glove. If you miscalculate where the steam goes, you'll be unhappy if you haven't got that glove.

[@pullman5250]

In your e book I thought you found the best way of cooking rice to perfection by cooking the grains in oil first then adding the right amount of water. So why change a well proven method in your ebook.

[@leviteish]

As I mention in the video (watch again 😉) there are LOTS of ways to get perfect results, between my two books there are at least 3 methods. If you like the one you are using, great stick with it. Don’t look for things to complain about haha.

[@staygulf83]

“Every time” is 2 words not 1

[@bockerwright4132]

Every time _are_ two words.