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Isifol-line Basmati rice pilaf Isifol-line

Perfect rice to dress a dinner table jewelled with almond, cashews, raisins, apricots and lightly flavored with spices of cinnamon and cardamom.


  • 2 cups Basmati rice.
  • 2 tablespoon butter.
  • 2 tablespoon Oil.
  • 1/2 cup Almonds.
  • 1/2 cup Cashew nuts.
  • 1/2 cup Raisins.
  • 1/2 cup Dried Apricot.
  • 1 teaspoon minced Garlic.
  • 1/2 teaspoon grated Ginger.
  • 1 cup finely chopped Onion.
  • 3 1/2 cups vegetable stock of your choice.
  • 1/4 cup chopped Cilantro.
  • 2 sprigs Mint chopped.
  • 2-inch Cinnamon.
  • 3 pods Cardamoms.
  • 2 Bay leaves.
  • 1 Star anise.


  • Clean, rinse and soak Basmati rice in water for 30 mins. Drain and set aside.
  • In a skillet, heat oil and butter. Saute the whole spices for a minute.
  • Add the nuts and fruits – saute for two minutes on low until lightly toasted.
  • Add in the onions and saute until the onions are translucent. Followed by garlic and ginger.
  • Add the rice and saute for about 2 to 3 minutes until the rice is lightly toasted.
  • Add the stock and bring it to a boil.
  • Cover the pan and reduce the heat to a low simmer. Cook on low for 20 minutes. After 20 mins, turn the heat off and keep covered for 10 minutes more.
  • Add the chopped cilantro and mint. Fluff the rice with a fork.
  • Serve hot.

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