Pilau Rice Seasoning is a fantastically aromatic blend of spices that gives rice dishes a delicious flavour. It is a mix of Onion, Cumin, Cardamom, Paprika, Garlic, Fennel, Turmeric, Cassia, Black Pepper, Ground Bay Leaf, Cloves and Mace. Many people believe that pilau rice comes from India, but it actually originated in ancient Persia. From there, it spread via trade routes throughout the Middle East, Africa and large parts of Asia. Of course, with such a massive coverage, recipes for the dish vary, but the rice is pretty much always richly seasoned. The combination of spices adds a great deal of flavour to rice and the turmeric turns it that lovely yellow colour. PLEASE NOTE – This blend has no salt in it, so you can add as little or as much as you want. We recommend adding a little to really bring out and enhance the flavours of the spices.
Pilau Rice Seasoning is easy to use and as the spices are highly aromatic, a little goes a long way. As a general guide, use half a teaspoon of spice blend per person/ portion. From there you can adjust next time if you want stronger flavours etc. Heat half a tablespoon of butter/ ghee (or oil) per person in a pan. Gently bloom the spices, toasting until fragrant, being very careful not to burn them. Add enough rice for everyone eating and stir to coat the rice. Pour in 150ml of water per person (or as much as you normally would if you’re an experienced chef!) and simmer until the water is absorbed. We would suggest adding some salt when pouring in the water, but that’s your choice!
The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible.



ADDITIONAL INFORMATION
- Peanuts
- Soybeans
- Nuts
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.










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