If you want to keep this dish for longer, you can freeze it for up to 4 months. Cool the rice by spreading it evenly on a baking tray lined with greaseproof paper. Then transfer the rice into a freezer-safe airtight container and place in the freezer. Tips for perfect pilau rice Leftover turkey curry – what better way to use up those festive leftovers than to whip up a curry in a hurry? Spicy, tasty and so very easy to make, pair it with a pilau and enjoy the best leftover meal ever After you’ve added all the ingredients, reached a simmering point and put the lid on, turn the hob down to a low setting Fish korma – the flavours in this curry are incredible! Coconut, almonds, cinnamon, cardamom pods, garam masala and succulent cod make for a mouthwatering recipe

Uncover the pilau, lifting the foil and then using a spoon gently lift the rice from 4 sides of the saucepan using a wooden spoon to fluff the rice and shake it so it opens up, each grain should be separate and the rice fluffy and delicious Aloo ki kachori – a subtly spiced, round potato flatbread, this Indian/Pakistani side is best served with a helping of raita or yoghurt. Its lightness makes for a great balance when served before or with a rich curry

Cook the rice on a medium heat (stirring gently occasionally so the rice grains do not break), this should take 5-7 minutes Well, when I was working on my Lamb Rogan Josh recipe, I decided I would have a bash at making my own pilau rice and do you know what I discovered? It’s really easy peasy to make at home,even more delicious than the shop bought stuff…and, even better, my kids love Mummy’s homemade pilau rice too (phew!).

Use a high quality sturdy saucepan to get a good distribution of heat and make sure the lid fits properly Cook the veg for 1 minute or so before adding water, salt and garam masala to the pan and bring to the boil (test the water for seasoning, it should be a little over seasoned as the rice will require this for flavouring)This easy peasy pilau makes the perfect pairing with a delicious curry. Need some inspiration? As always, the Greedy Gourmet has got you covered: