Indian Rice Pilaf

Indian Rice Pilaf


  • Indian Rice Pilaf
  • Serves 4-5
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 ¼ cups basmati rice or long grained rice
  • 3 cardamom pods, lightly crushed
  • 3 black peppercorns
  • 3 whole cloves
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 teaspoon turmeric
  • 2 ½ cups chicken stock or water
  • salt to taste
  • ¼ cup raisins or chopped dried apricots
  • ½ cup peas (can be frozen and added directly)
  • ¼ cup toasted slivered almonds


In a saucepan over medium high heat, add olive oil. Add onion and sauté until translucent, about 3-4 minutes. Add rice, cardamom, peppercorns, cloves, cumin, cinnamon and turmeric and stir until the rice is coated with the oil and you can smell the spices, about 2-3 minutes. Add stock and raisins and turn stove to high and add some salt and bring to a boil stirring occasionally. Reduce heat to low and place a lid and cook for 15 minutes.

After 15 minutes, remove from heat and lightly fluff rice with a fork. Add peas and almonds and lightly stir. Place lid back on for another 5 minutes or until the peas are warmed through. Taste for seasoning.

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