product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Basmati Pilaf with Peas and Almonds

Serves 5
Time 1 hr 55 min
The quintessential Indian side dish, pilaf, with its unique combination of golden raisins, exotic spices, green peas and crunchy almonds, offers a world of flavor and texture in each bite. Makes a perfect complement to roasted meats or poultry or works well as a stuffing for winter squash, chicken or turkey.
Ingredients
  • 1 1/2 cup brown basmati rice
  • 1 1/2 tablespoon ghee (clarified butter)
  • 4 whole cloves
  • 2 green cardamom pods
  • 1 tablespoon whole cumin seeds
  • 2- to 3-inch cinnamon stick
  • 2 medium yellow onions, halved and thinly sliced
  • 2/3 cup sliced or slivered almonds
  • 2 tablespoons golden raisins or dark raisins
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup frozen peas, thawed
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Cover rice completely with cold water and soak 30 minutes, then rinse in a sieve until water runs clear. Set aside to drain thoroughly.

In a saucepan, bring 3 cups water to a boil.

Heat ghee in a seperate large, heavy-bottomed pot over medium heat until hot, but not smoking.

Add cloves, cardamom pods, cumin seeds and cinnamon stick.

Stir frequently until seeds darken, about 1 minute, taking care not to burn.

Add onion to the pot and increase heat to medium high and cook, stirring occasionally, until softened, about 5 minutes.

Add almonds and continue cooking until onions are golden, about 5 more minutes.

Add drained rice.

Cook and stir about 3 minutes, then add boiling water, raisins, salt and pepper.

Bring to a boil.

Cover and reduce heat to low. Simmer for 40 minutes.

Uncover and add peas without stirring.

Cover again and continue cooking until rice is tender and the liquid is fully absorbed, an additional 5 minutes.

Remove from heat and leave covered to stand 10 minutes. Fluff rice and remove cardamom pods, cloves and cinnamon stick before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 1/2 cup brown basmati rice
  • 1 1/2 tablespoon ghee (clarified butter)
  • 4 whole cloves
  • 2 green cardamom pods
  • 1 tablespoon whole cumin seeds
  • 2- to 3-inch cinnamon stick
  • 2 medium yellow onions, halved and thinly sliced
  • 2/3 cup sliced or slivered almonds
  • 2 tablespoons golden raisins or dark raisins
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cup frozen peas, thawed
Shop with Prime

Exclusively for Prime members in select ZIP codes.