The BBC Good Food logo
Turmeric pilau with golden onions

Turmeric pilau with golden onions

A star rating of 4.2 out of 5.5 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This side dish can be part-cooked in the kitchen, then quickly tossed together in a wok over the coals on the barbie

  • Easily halved
Nutrition: per serving
low insalt0.01g


  • 400g basmati rice
  • 4 tbsp olive oil
  • 1 ½ tsp cumin seed
  • 1 tsp black mustard seeds
  • 2 large onions , halved and sliced
  • just under 1 tsp turmeric
  • 2 red or green chillies , deseeded and thinly sliced


  • STEP 1

    Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.

  • STEP 2

    Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.

  • STEP 3

    TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.

Recipe from Good Food magazine, July 2007

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings

Sponsored content