Easy Indian Rice (Indian Pilaf)
User Reviews
4
Easy Indian Rice (Indian Pilaf)
Description
Easy Indian Rice (Indian Pilaf) combines basmati rice with aromatic whole spices, including cloves, cardamom pods, and a cinnamon stick, seasoned with turmeric and salt. The rice is rinsed multiple times and soaked, which helps remove excess starch and promotes fluffy, evenly cooked grains. Meanwhile, thinly sliced onions are gently caramelized with butter, oil, and mustard seeds until soft and fragrant to enhance the rice's flavor.
The cooking method involves simmering the soaked rice in the spiced boiling salted water for about 8-12 minutes until just tender, leaving some water remaining to maintain moisture. After draining, the caramelized onions can be mixed in for texture and savory depth. This pilaf’s aroma and subtle spice notes complement a variety of Indian dishes, balancing well with richer curries and lentil preparations.
Rinsing and soaking the rice significantly improves the grains' texture and cooking quality by reducing surface starch and encouraging separation. Using whole spices directly in the cooking water infuses the rice gently with fragrance without overpowering. The caramelized onions add a slight sweetness and crunch, reinforcing the pilaf’s layered texture and flavor.
Ingredients
For the rice
- 2 cups basmati rice
- 8 cups water boiling
- 1 tablespoon salt - see note 1
- 1 teaspoon Turmeric
- 2 cloves
- 3 cardamom pods see note 2, lightly crushed
- 2 inch cinnamon stick (5 cm)
For the onions
- 2 onion see note 3
- 3 tablespoon vegetable oil
- 1 tablespoon butter
- ½ teaspoon black mustard seeds
Instructions
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)2 cups basmati rice
- Place the rice in a bowl and cover with cold water, let it soak for 30 minutes to an hour.
Start on the onions
- Peel and slice the onions into thin half-moons.2 onions
- Heat the vegetable oil and butter in a large skillet or frying pan.3 tablespoon oil1 tablespoon butter
- Cook the onions over low heat until they have softened and are starting to caramelize. Add in the mustard seeds and stir gently.½ teaspoon mustard seeds
- While the onions are cooking, pour the water into a large pan and bring back to the boil. Add the salt, turmeric, cloves, cinnamon, and cardamom (if using). Stir to dissolve the salt.8 cups boiling water1 tablespoon salt1 teaspoon turmeric2 cloves3 cardamon pods2” cinnamon stick
- Add the rice to the water and stir gently. Bring to a simmer and cook for 8-12 minutes until the rice is just cooked. (there will be lots of water left in the pan)
- Drain the rice using a sieve, or fine holed colander, remove the whole spices, and set the drained rice to one side until the onions are cooked.
- Add the drained rice into the onions mixture and gently stir to combine.
- Check the seasoning and add more salt as required.
Notes
- Soaking the basmati rice for 30 minutes to an hour before cooking makes the grains fluffier and promotes even cooking.
- Rinsing the rice at least three times under cold water reduces excess starch and prevents clumping.
- If not soaking the rice, reduce salt to 2 teaspoons for balanced seasoning.
- If cardamom pods are unavailable, the recipe can omit them without significant loss of flavor.
- Brown, red, or white onions all work for the caramelized topping; brown onions are commonly used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 8mg | 3% |
| Sodium | 477mg | 20% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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