Basmati Pilaf Rice


Fragrant basmati pilaf!  There are many variations, here’s a simple and delicious recipe with the key ingredient cardamom.  Go mad and add some chicken pieces or any extra veggies to make  a whole meal in a pot.



  • 1,1/2 cups basmati rice
  • 1tb + 1/4ts fine sea salt
  • 1tb butter
  • 1/2 onion, halved and sliced
  • 1 cinnamon stock
  • 1ts cardamom pods, bruised (a gentle tap with a rolling pin just so the skin splits open a little)
  • Pinch of saffron thread soakedin 2tb warm water
  • 1 bay leaf
  • 2 cups chicken or vegetable broth




  1. In a bowl, cover rice in cold water and add 1 tb (15ml salt).  Mix well and set aside for 2 hours.  Using a fine-mesh sieve, drain rice and rinse under cold running water.
  2. In a heavy-bottomed saucepan with a tight-fitting lid, melt butter over medium heat.
  3. Add onion and saute for 3-4 minutes, just until golden.
  4. Ad prepared rice and stir to coat well, cook until translucent, approx 2 minutes
  5. Add cinnamon, cardamom, saffron with soaking liquid and bay leaf, stir for 1 minute.
  6. Stir in broth and 1/4 tsp salt and bring to a boil, then cover and reduce heat to lowest setting.
  7. Cook, without removing cover or stirring for approx 10 minute or until al dente.
  8. Remove from heat and set aside, covered, until ready to serve (for best fluffy result)