Basmati Rice Pilaf
Fluffy basmati rice cooked with whole spices and aromatics. A step up from plain rice that complements any dish.
Prep: 5 minutes (plus 20 min soaking). Cook: 20 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 2 cups basmati rice
- 3 cups water
- 2 tablespoons butter or ghee
- 1 onion, thinly sliced
- 2 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 3 cloves
- 1 teaspoon salt
Instructions
- Rinse rice in cold water until water runs clear. Soak for 20 minutes. Drain.
- Heat butter in a pot. Add cardamom, cinnamon, bay leaves, and cloves. Fry for 30 seconds until fragrant.
- Add sliced onion. Cook for 5 minutes until golden.
- Add drained rice. Stir gently for 1 minute to coat in the butter.
- Add water and salt. Bring to a boil.
- Reduce heat to lowest setting. Cover tightly and cook for 12 minutes.
- Turn off heat. Keep covered for 5 minutes. Fluff with a fork.
Tips for Helpers
- Soaking and rinsing rice gives fluffy, separate grains.
- Do not lift the lid during cooking — steam does the work.
- Remove whole spices before serving if preferred.
Ingredient Substitutions
- Use regular long-grain rice if basmati is unavailable.
- Oil instead of butter for a dairy-free version.