Total Time
Prep 5 mins
Cook 22 mins

A delicately-spiced pilaf that is so good with Indian dishes.

Ingredients Nutrition


  1. Heat olive oil in a medium saucepan.
  2. Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
  3. Add rice and vegetable stock, cover and bring to a boil.
  4. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
  5. Add corn, cover and heat through, about 2 minutes more.
  6. Season with salt and fluff.


Most Helpful

very fragrant rice, this looks lovely and made a nice side dish to chicken.

chia March 21, 2004

This was good but definately needs some spice and also garlic (just personal preference) I omitted the pods and used dry spice for the cardamom, thanks Ev!...Kitten:)

Kittencal@recipezazz October 14, 2006

I don't recall ever adding corn to an Indian rice dish before, so this was an interesting experiment for us. I Loved the contrast of the sweet flavours of cinnamon and corn with the sharpness of cumin and cardomom. Very good.

Mrs B June 26, 2006

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