Fragrant Brown Basmati Pilaf with Indian Spices

Inspired by Dainty Chefs

Balanced warm flavours and great fragrance fills your kitchen.

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  • 1 ½ cups/ 375mL Dainty Brown Basmati rice
  • 1 pinch of Saffron
  • 3 cups/ 750mL Chicken Broth
  • 1 Tbsp/ 15mL Olive Oil
  • 1 Tbsp/ 15mL Butter
  • 6 Cardamom Pods
  • Pinch Ground Cloves
  • ½ Cinnamon Stick
  • 1 cup/ 250mL Onion, chopped
  • 1 Tbsp/ 15mL Fresh Ginger, grated
  • Salt & freshly Ground Pepper, to taste
  • Garnish: parsley or cilantro, minced



Place the saffron into a medium sized pot with the chicken stock. Bring to a boil over high heat. Turn the heat off and allow the saffron to steep.


Pre-heat a large sauté pan over medium-high heat and add the olive oil and butter. Add the onion and ginger and cook until onion is transparent, about 4-5 minutes. Add the cardamom, cloves, cinnamon (& turmeric if not using saffron) Cook stirring until spices are fragrant, 30 seconds.


Add the rice and stir until coated, 3 minutes, season with salt & pepper.


Add the broth, Cover and reduce heat to low for 25 minutes.


Check rice, if tender and liquid absorbed – it’s done!

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