Help, my pilaf is bland!

[Flickoffboris]

I made a lamb pilaf today following a recipe that looked amazing, the only deviation was using lamb pieces off the bone, rather than the recommended on the bone.
It's bland, bland, bland! I've pre cooked it for tomorrows tea, what can I do to make it tastier, without just chucking in a load of spice and making it burny.
Im so disappointed, it looked and smelt lush during cooking.

Salt probably. And MSG if you have any.

@MrsRinky thanks, you're probably right. I put a load of salt in as per the recipe, but I may throw some msg in as well. Maybe some butter too? What doesn't benefit from butter and salt!?

You can still add spices without adding heat. Try adding more quantities of the basic spices listed.

What spices were included in the original recipe? Can you just add a few more? You might also find the flavour will develop a bit more overnight for eating today.

It will get better by tomorrow, the flavours will develop a bit more.

Also, serve it with raita type yoghurt, it will add another layer of flavour.

You could try a sprinkling of pomegranate seeds and lots of fresh herbs.

Thanks you lovely lot.

The recipe had a muslin bag of coriander seeds, peppercorns, bayleaf, cardamon, cloves and star anais. So surely it should have been delicious.

I'm going to serve with some raita and naan and maybe a dash of Chipotle if it's still bland, but maybe by this evening it will be more flavoursome having sat for a day.

Crumble in a stock cube.

@Flickoffboris

Thanks you lovely lot.

The recipe had a muslin bag of coriander seeds, peppercorns, bayleaf, cardamon, cloves and star anais. So surely it should have been delicious.

I'm going to serve with some raita and naan and maybe a dash of Chipotle if it's still bland, but maybe by this evening it will be more flavoursome having sat for a day.

How long was it cooked for because yes, I'd consider all of those to transfer a fairly good flavour - especially the star anise and the cloves and cardamon. I make a very basic pilaf with fennel seeds, turmeric, cloves and bay leaves cooked in stock and it usually comes out full of flavour.