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Pilaf for a Curry Banquet Recipe

Pilaf for a Curry Banquet

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Show: Nigella FeastsEpisode: Spiced Up

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on November 02, 2011

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    Delicious! Distinctly Indian but not overwhelming. I'm glad I made the whole recipe even just for two - leftovers will be wonderful! Another effortless recipe from Nigella.

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  • on October 26, 2011

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    This is sooooooooooooo good!!! I could eat this all by itself, although I made it with the Mughlai chicken. Very happy that there were leftovers to take to work for the next couple of days. Yummmmmm!!!!

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  • on September 08, 2011

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    Ohhh GOODNESS, this is so delicious! I'm from India, so impressing me with rice dishes is certainly a tall order. But this dish is so flavorful, beautiful, and is the perfect foil for absolutely ANY Indian entrée. A go-to Indian menu for me is this pilaf, shrimp curry, and saag paneer (spinach and homemade cheese. So good!

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  • on February 25, 2011

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    Aromatic, flavorful, simply delicious! and super simple to make. I lost count how many times I made it. I recently made it for my husband's birthday together with the Paneer and a baked salmon with cumin, coriander and orange peel. Thank you for the recipe!

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  • on February 08, 2009

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    This pilaf is such a perfect compliment to the Mughlai Chicken, I can't imagine making one without the other. So easy, too!

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  • on September 13, 2007

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    I made this with the Chicken recipe and it was a great compliment. My husband who doesn't normally eat rice, try it and loved it. The recipe makes a ton of rice so you may want to cut it in half if you are making it with the chicken because the serving sizes don't quite equal for both meals.

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  • on December 15, 2006

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    I like this recipe for rice pilaf a lot. I've made the other recipes from the show, the mughlai chicken and the muttar paneer and was happy with all of them. The only thing I would change would be to add salt and double up on all the spices if you want to eat it alone without the curries, but it is really good and simple to make.

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