Spiced Rice Pilaf (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Melt butter in a large heavy-bottomed saucepan over medium heat until foaming, about 1 minute. Add diced yellow onion and sauté until softened and translucent, about 5-6 minutes, stirring occasionally.
2. 2Stir in minced garlic and cook until fragrant, about 45 seconds. Add crushed cardamom pods and bay leaves, stirring constantly to bloom the whole spices in the butter, about 30 seconds.
3. 3Add basmati rice to the pan and stir to coat each grain with butter, toasting lightly for 2-3 minutes until rice becomes slightly translucent around the edges and smells nutty.
4. 4Sprinkle in cumin, cinnamon, turmeric, salt, and black pepper, stirring to distribute spices evenly throughout the rice, about 30 seconds.
5. 5Pour in chicken broth and bring mixture to a rolling boil over high heat, about 3-4 minutes. Once boiling, reduce heat to low and cover tightly with a lid.
6. 6Simmer without lifting the lid or stirring for 15 minutes until liquid is absorbed and rice is tender. Remove pan from heat and let stand covered for 5 minutes to allow steam to finish cooking the grains.
7. 7Meanwhile, toast slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes, shaking pan frequently to prevent burning.
8. 8Remove bay leaves and cardamom pods from rice. Fluff rice gently with a fork to separate grains and create light, fluffy texture. Fold in golden raisins and toasted almonds carefully to avoid crushing the rice.
9. 9Transfer pilaf to a serving platter and garnish with chopped fresh parsley. Serve immediately while steaming hot.