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Indian Red Rice Pilaf Recipe

Indian · Main course · 50 min total

A fragrant and colorful one-pot pilaf made with nutty red rice, aromatic spices, and vegetables, perfect as a main or side dish.

Ingredients

• 1 cup Indian red rice (or Bhutanese red rice)
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 small onion, thinly sliced
• 1 cinnamon stick
• 2 green cardamom pods, lightly crushed
• 1 bay leaf
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1 cup mixed vegetables (carrots, peas, green beans), diced
• 2 cups water
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Rinse the red rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
3. Add sliced onion and sauté until golden brown, about 5 minutes.
4. Add cinnamon stick, cardamom pods, and bay leaf. Stir for 30 seconds until fragrant.
5. Add turmeric and red chili powder (if using), stir quickly, then add mixed vegetables. Cook for 2 minutes.
6. Add drained rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid absorbed.
7. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork, discard whole spices, and garnish with cilantro.

Tips

• Red rice takes longer to cook than white rice; adjust cooking time if using a different variety.
• For a vegan version, use vegetable oil instead of ghee.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water.

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