Nutty Basmati Pilaf

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




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

Questions & Replies

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  1. PalatablePastime
    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!
    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.
  3. Shelley P.S.
    I made it with Brown Basmati rice, so I actually doubled the seasoning due to the additional volume of rice and water. It was really nice and froze well in portions, too.
  4. amy.furay
    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.
  5. Stardustannie
    A lovely light tasting rice dish that would go well with most curries. I used 3 whole green caramons in place of the ground and garnished with chopped spring onions and toasted slivered almonds. Thanks for sharing.


  1. yamakarasu
    I couldn't stop eating this, and it was my first time having basmati! I thought the spices might be overpowering, but it was all perfect and light with just the slight warmth from all the flavours. I left out the nuts and bay leaf and used cinnamon and nutmeg instead of the cardamom. I can't wait to make it again!



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