Indian Rice Pilaf Recipe -
Indian Rice Pilaf Recipe
  • READY IN 30 mins

Indian Rice Pilaf

Recipe by  

"A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring water and chicken broth to a boil.
  2. Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2012

I used brown rice instead of white to add more nutrition and it turned out tasty still. It's a nice change from ordinary pilaf or boiled rice- smells delicious when cooking and it's the perfecy comfort food on chilly evening.

Most Helpful Critical Review
Dec 16, 2012

we made it exactly as listed in instruction and is was very bland. It needed some kick so we added cayenne pepper to it while we were eating at the table.


16 Ratings

Aug 20, 2012

Really easy and very delicious rice! I served it with Bobotie

Dec 23, 2014

I made this rice as written and yes it is very good but felt the flavours needed a little waking up. So next time will do one of the following tweaks 1. add the onion and spices to the broth so this way they will blend better with the liquid or 2. as the broth is coming to a boil in a small fry pan sauté the onion and spices in a little oil and butter. Once the broth is at the boil add along with the rice. Will be making again.

Jun 18, 2014

Excellent. I did not change a thing and my whole family loved it.

Oct 20, 2013

This was very good and I will make it again. I substituted scallions for the onion, cayenne for paprika to add some heat which it needed in my opinion, and added golden raisins the last five minutes of cooking for a little tartness.

Oct 15, 2013

Flavor is delicious, but I did substitute bouillion/water and added salt to the water to be boiled. I paired with Easy Indian Butter Chicken here and rated that recipe too. This recipe made sticky rice, not finely separated Indian rice we're used to in restaurants. Next time I will toast rice in some butter or oil and boil bouillion salt water separately to add to it and see if that solves the sticky rice outcome. Serving size was right on. My four kids under 10 asked for leftovers in their lunches so I had to forgo my own leftover hopes. Next time I will double the rice.

Jan 13, 2015

My first time ever trying to make an Indian rice and it was so delicious! It was so fragrant and it made the house smell lovely. I found the flavor to be excellent and I will definitely make this a regular recipe. The only thing that I did differently was to saute the onions before adding them to the boiling water.


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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