Turn up the heat and bring the rice to the boil, fully. Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low. Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed. Pour over boiling water until just covered, then bring to the boil. Reduce to a very low heat, cover with a lid and simmer for 10-12 minutes, without stirring, until the rice is light and fluffy. Remove the bay leaves and discard. Stir through the coriander and spoon the rice into a small bowl pressing down with the back of a spoon. Clean out the pressure cooker, then place over medium heat and add oil. Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Drape a kitchen towel over pot. Place lid on top and Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Peel and finely grate the ginger. Heat the oil in a heavy-based pan (with a tight-fitting lid) set over Add the onion and cook on a medium heat for 5 minutes until softened. 1 small onion. Add in the cumin seeds, cardamom pods, cloves, turmeric, and bay leaves. Heat through, whilst stirring for a further minute. ½ tsp cumin seeds, 6 cardamom pods, 6 cloves, 2 tsp turmeric, 2 bay leaves. Add the rice and stir to coat in the spices. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes. With this skilfully prepared blend of cardamom, turmeric, and cinnamon, you can bring a little touch of Indian Schwartz Pilau rice seasoning flavor to the satisfaction of your own home. Ideal for preparing a typical Indian rice complimentary dish to go with pilau kedgeree or curries. It’s also delicious on mixed-fried chicken or King prawns. Here’s the short answer. The best dishes to serve with tikka masala are pilau rice, garlic naan, jajik, and mint chutney. Try baingan bharta, cabbage stir fry, and kachumber for healthier options. For vegan tikka masala, serve saag aloo and tarka dal. You can also try halloumi fries, onion pakora, and poori for fun choices. 3. Use a different type of spice: Try using a different type of spice, such as cumin or coriander, to give the pilau a different flavor. 4. Use a different cooking method: Try cooking the pilau in a different way, such as using a pressure cooker or slow cooker, to change the flavor. 5. V1QR.