With regard to Pilau rice I was taught this method.
Use basmati rice and cook as normal boiled rice. Drain and put in an oven proof dish with a lid (or use tinfoil). Add a few cardoman pods and bay leaves and level the top. Mix a small amount of turmeric with a tablespoon of water and dribble a cross pattern over the rice. Put in a warm oven for around 15 minutes whilst you finish preparing the curry. Fluff rice and serve.
I've been trying the pilau rice for a while and the best I can come up with is. Its a blend of recipes I've seen elsewhere with the quantities modified to my taste / cooker its very close to my local takeaway, especially if its reheated next day in the microwave.
WASH THE BASMARTI RICE !! do this several times until the water is clear otherwise you'll end up with a stodgy mess. Leave it to drain.
1 portion - multiple up for as many as you like.1 desert spoon of veg oil - no you can't use less or anything else, it wont taste right.
2 Whole cloves
2 Green Cardemom pods
1 piece of Cassia bark (or a cinnamon stick)
1 Star Anise
1/2 teaspoon turmeric (for a yellow colour)
75g of Washed Rice
142ml of Water
Put the spices and oil in a saucepan and heat on a medium until the spices crackle and you start to smell them. DON'T BURN THEM.
Add the rice and stir to coat the grains.
Add water and turn the heat up until the water boils.
Put the lid on the pan and turn the heat right down to the minimum setting.
Don't remove the lid now until its time to fluff up the rice.Leave to simmer for 6minutes. (This will need to be adjusted for you cooker.)
Turn the heat out and leave for a further 6minutes.
Remove cassia bark / star anise and fluff.
Serve.
Water / Rice measurements need to be exact but even I can reproduce good results every time
I did a lovely chicken Korma last night that would have been perfect if I could have ground up the dessicated coconut into a finer powder.