Nut-Free Spiced Pilau Rice
Transform your mealtime with this aromatic Nut-Free Spiced Pilau Rice, a vibrant and flavor-packed dish that's both allergy-friendly and irresistibly comforting. Perfectly seasoned with a medley of warm spices like cinnamon, cardamom, turmeric, and cloves, this recipe elevates fluffy basmati rice into a fragrant delight with a hint of sweetness from sautéed onions and optional peas for a pop of color. Best of all, it’s nut-free, making it a safe and inclusive choice for any table. Quick and easy to prepare in under 35 minutes, this versatile rice dish pairs beautifully with curries, grilled proteins, or can be enjoyed on its own. Ideal for weekday meals or festive gatherings, its delicate spice profile and optional fresh cilantro garnish make it as appealing to the eyes as it is to the taste buds.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 piece Cinnamon stick
- 4 pods Cardamom pods, lightly crushed
- 4 pieces Cloves
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 teaspoon Salt
- 1 cup Frozen peas (optional)
- 2 tablespoons Fresh cilantro, finely chopped (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a wide, heavy-bottomed pan or a deep skillet, heat the vegetable oil over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant, being careful not to burn them.
Add the chopped onion, and sauté for 5-7 minutes until it becomes golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the cinnamon stick, cardamom pods, cloves, ground turmeric, and bay leaf. Stir to coat the spices in the oil and release their aroma, about 1 minute.
Add the rinsed rice to the pan, gently stirring to coat the grains with the spiced mixture, and toast for 2-3 minutes.
Pour in the water and add salt. Stir briefly, then bring the mixture to a simmer.
Cover the pan with a tight-fitting lid, reduce the heat to low, and let the rice cook undisturbed for 15 minutes.
If using frozen peas, add them on top of the rice after 10 minutes of cooking (do not stir). They will cook with the steam during the last 5 minutes.
After 15 minutes, turn off the heat and let the rice rest, covered, for another 5 minutes to finish steaming.
Remove the lid and gently fluff the rice with a fork, avoiding breaking the grains.
Discard the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) before serving.
Garnish with chopped fresh cilantro if desired, and serve hot as a side dish or a light main.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 13.8 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
