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Basmati Rice Pilaf

Basmati Rice Pilaf

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings


  • 3 tablespoons ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 1 cinnamon stick
  • 6 green cardamom pods, crushed
  • 4 whole cloves
  • 1 1/2 cups basmati rice
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1/3 cup toasted sliced almonds
  • 1/3 cup sliced green onions
  • 2 tablespoons chopped cilantro and 1/2 cup cilantro sprigs, for garnish


  • Heat a medium saucepan over high heat and add the ghee. When melted, add the onion, cinnamon, cardamom and cloves and cook, stirring frequently, until the onion is soft and translucent, about 4 minutes. Stir in the rice and cook, stirring frequently, until toasty and opague, about 2 minutes. Add the water and salt, stir, and bring to a boil. Reduce the heat to low, cover the pot, and cook, undisturbed, for 15 minutes.

    Remove the pot from the heat and set aside for 10 minutes. Fluff the rice with a fork, toss in the almonds, green onions, and chopped cilantro. Garnish with the cilantro sprigs and serve hot.