Total Time
Prep 30 mins
Cook 20 mins

Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from "Cocina Tradicional India" by Rafi Fernandez.

Ingredients Nutrition


  1. Wash rice in a sieve under cold running water until water runs mostly clear.
  2. Place rice in a bowl with fresh cold water, and let sit 30 minutes.
  3. Drain well.
  4. Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
  5. Add the rice, cumin seeds, coriander, cardamom and bay leaf.
  6. Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
  7. Add broth, and season with salt and pepper.
  8. Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
  9. (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
  10. Add nuts and toss to combine.
  11. Garnish with fresh chopped cilantro.
  12. For Vegetarians use the vegetable broth.
Most Helpful

Very nutty and exoticly spicy, this was a real treat! Easy to make and cooks perfectly, producing nice fluffy rice. Thanks for a great recipe!

Sue Lau April 07, 2003

A nice flavor packed change of pace from plain rice. I made the recipe exactly as printed and it came out perfectly. I added toasted hazelnuts at the end. We had this as a side dish with Canary Island Style Pollo en Adobo#44219. Although they are from separate continents, the pair went well together.

MEAN CHEF December 12, 2003

Although I did not use the spice blend recommended, I wanted to leave a review. I did not believe that you could cook this rice in ten minutes - but I did and the results were perfect. Tender, fluffy rice. The water to rice ratio was perfect. I used garlic and onion and they flavored it nicely. I was having a strongly seasoned meat so I wanted the fragrant rice, but no spice competition. Superb recipe. Next time, I'll add the spices.

amy.furay May 18, 2009