Kashmiri Basmati Pilaf

Created by Chef Floyd Cardoz

Serves 6

Wine Paring: Rioja Tempranillo



  • 3 cups white basmati rice
  • 5 cups water
  • 3 tablespoons canola oil
  • 3 green cardamom
  • 3 cloves
  • A generous pinch salt
  • 1 teaspoon turmeric
  • 8-10 strands saffron


  • 4 tablespoons barberries sautéed in butter
  • 4 tablespoons toasted cashews
  • 2 tablespoons toasted almond flakes
  • 4 tablespoons fried shallots
  • 3 tablespoons fmall mint leaves
  • 2 teaspoons small cilantro leaves


  1. Put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand, then pour off the water. Wash the rice about 7 more times in this way, until the washing water loses it's murkiness and remains clear.
  2. Cover the rice in the bowl with lukewarm water from the tap and let soak 20 minutes.
  3. Drain the rice in a sieve.
  4. Heat the water in a small pot over moderately high heat until hot.
  5. Heat the oil in a 4-quart pot over moderate heat and add the cardamom and cloves. Cook about 1 minute, or until the spices are fragrant.
  6. Add the drained rice, stirring to coat the rice with the oil.
  7. When the rice starts sticking to the bottom of the pot, which will take about 1-2 minutes, add the hot water, saffron, turmeric and salt.
  8. Bring the mixture to a boil. Fold the rice over with a rubber spatula and cover the pot.
  9. Reduce the heat to low so that the mixture is very gently simmering. Cover with a lid and let it simmer for about 5-7 minutes.
  10. Turn off the heat and let the pilaf sit, covered for 15 minutes.
  11. Fluff the pilaf with a fork serve on a platter and sprinkle garnish.
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