Wash the basmati rice to remove excess starch and drain.
In a saucepan of boiling water, add cassia bark, cumin seeds, clove, cardamom pods, bay leaf, and salt. Boil the rice for a minute or two less than the cooking instructions suggest.
Once the rice is cooked, drain it thoroughly and let it sit for about 20 minutes to fluff up.
In a pan, heat a combination of butter, ghee, and coconut oil. Fry the onion until translucent.
Add dried kasoori methi leaves and mixed powder or curry powder, being careful not to burn the spices. Cook for about 20 seconds.
Add the cooked rice to the pan and mix well to absorb the flavors.
Serve the fragrant pilau rice piping hot, garnished with coriander and mild red chili. Enjoy with your favorite curry dish.
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