Seven Spice Rice Pilaf
Elevate your side dish game with this aromatic Seven Spice Rice Pilaf, a fragrant and flavorful medley of long-grain basmati rice, caramelized onions, and a harmonious blend of warm spices like cumin, coriander, cinnamon, and cardamom. Perfectly balanced with the natural sweetness of raisins and the crunch of toasted slivered almonds, this pilaf is an irresistible combination of texture and taste. Infused with golden turmeric and a hint of butter for richness, this one-pot dish is an ideal accompaniment to grilled meats, curries, or roasted vegetables. Ready in just 45 minutes, it's an effortless way to bring bold, globally inspired flavors to your dinner table.
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 3 cups water
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground paprika
- 0.25 teaspoon ground black pepper
- 2 teaspoons salt
- 0.5 cup slivered almonds, toasted
- 0.5 cup raisins
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Drain well and set aside.
In a large saucepan or skillet, heat the olive oil and butter over medium heat.
Add the sliced onion and sauté for 8-10 minutes, stirring often, until caramelized and golden brown.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the spices: cumin, coriander, cinnamon, cardamom, turmeric, paprika, black pepper, and salt. Cook for 30 seconds to bloom the spices.
Add the rinsed and drained basmati rice to the pan. Stir gently to coat the rice with the spice mixture.
Pour in the water and raise the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 20 minutes. Avoid lifting the lid during this time.
After 20 minutes, remove the pan from the heat and let it sit, covered, for an additional 5 minutes to steam.
Fluff the rice with a fork and gently stir in the toasted almonds and raisins.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 61.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1869 mg | 40% | |
*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.
