Basmati Rice Pea Pilaf

Basmati Rice Pea Pilaf

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PREPARATION Time: 1 hour 15 minutes – makes 6 servings.

EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot


  • 1 cup basmati rice
  • 2 cups (480 ml) water
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 small onion, sliced.
  • 2 teaspoons garam masala (see recipe at Soups & Stocks)
  • 2 cups (480 ml) water
  • ½ cup golden raisins
  • ½ cup frozen peas
  • ¼ cup blanched almond


Rinse basmati rice then soak for 1 hour in 2 cups of water with salt added. Drain rice (which is now very brittle) be careful not to break it.

While rice is soaking, heat oil and butter in 6-quart (6L) Stockpot over medium heat. Add onions and light golden brown. Add raisins and sauté for 5 minutes. Remove raisins and a few onions for garnish.

In a 1-quart Saucepan, bring 2 cups of water to a boil and stir in garam masala (blend of spices). After removing raisins from onion, butter mixture, add boiling spice mixture to 6-quart Stockpot, add rice, but do not stir. Bring to a boil for 7-10 minutes, reduce to low, sprinkle in peas, cover (close vent) and cook an additional 5 minutes.

To Serve: Lift rice mixture out of pan with a large serving spoon to platter, garnish with reserved onions and raisins, top with blanched almonds.