Cardamom rice pilaf

Preparation info
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By Christine Manfield

Published 1999

  • About

This pilaf is my staple, the one I turn to when I want to serve a spicy rice.


  • 1 cup basmati rice
  • ghee
  • 1 brown onion, minced
  • 3


  1. Preheat oven to 180°C.
  2. Wash rice a few times, then soak it in cold water for 15 minutes and strain.
  3. Melt 1 tablespoon ghee in a wide, heavy-based pan, then fry onion and garlic until they start to colour. Stir in spices, then add drained rice