Spiced Rice Pilaf
Elevate your mealtime with this fragrant and flavorful Spiced Rice Pilaf, a vibrant dish that perfectly balances aromatic spices and textural contrasts. Made with fluffy basmati rice, sautéed onions, and a medley of whole spices like cinnamon, cardamom, and cloves, this pilaf is infused with warmth and rich depth of flavor. A hint of turmeric adds a golden hue, while sweet raisins and toasted nuts provide delightful bursts of sweetness and crunch. Finished with fresh cilantro and optional mint, this one-pot recipe is as versatile as it is satisfying—ideal as a hearty side dish or a standalone vegetarian delight. With a simple cooking process and an irresistible aroma, this spiced rice pilaf will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 2.5 cups water
- 2 tablespoons ghee or unsalted butter
- 1 medium yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 piece cinnamon stick
- 4 pieces whole cloves
- 3 pieces green cardamom pods
- 1 teaspoon cumin seeds
- 0.5 teaspoons turmeric powder
- 1 piece bay leaf
- 0.25 cup raisins
- 0.25 cup slivered almonds or cashews
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped (optional)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Drain well and set aside.
Heat the ghee or unsalted butter in a medium saucepan over medium heat.
Add the chopped onion and sauté until softened and golden, about 5–7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the cinnamon stick, cloves, cardamom pods, cumin seeds, and bay leaf to the pan. Stir for about 30 seconds to release the spices' aroma.
Mix in the turmeric powder and salt, followed by the rinsed rice. Stir gently to coat the rice with the spices and butter, cooking for 1–2 minutes.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18–20 minutes.
While the rice cooks, toast the almonds or cashews in a dry pan over medium heat until golden and set aside. If using raisins, optionally warm them in the same pan for 1–2 minutes until plump.
Once the rice is cooked, turn off the heat and let it rest, covered, for 5 minutes before fluffing it gently with a fork.
Transfer the rice to a serving dish and garnish with toasted nuts, raisins, chopped cilantro, and optional mint.
Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 32.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 899 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.
