Spiced Basmati Rice and Sweet Corn Pilaf Recipe

Name: Spiced Basmati Rice and Sweet Corn Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Basmati rice; 4 tablespoons unsalted butter or ghee; 2 teaspoons minced garlic; 1 tablespoon grated ginger; 1/2 teaspoon turmeric; Pinch saffron; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 8 whole cloves; 1/2 teaspoon black peppercorns; 2 cardamom pods; 1 large onion, diced (about 2 cups); 3 cups fresh corn kernels (about 6 ears corn); Salt; 1 cup golden raisins; 2 cups chicken broth or water; 2 tablespoons chopped cilantro; 2 tablespoons chopped scallions; 1/4 cup roasted cashews (optional); Yogurt raita (see recipe)

Servings: persons

2 cups Basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)
Yogurt raita (see recipe)

1
Put rice in a medium bowl and cover with cold water.
2
Swish with fingers, then pour off water.
3
Repeat 2 or 3 times, until water runs clear.
4
Cover again with cold water and soak 20 minutes, then drain.
5
Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat.
6
Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat.
7
Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes.
8
Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt.
9
Cook for 1 minute.
10
Add raisins and 2 cups broth or water and bring to brisk simmer.
11
Taste cooking liquid for salt and adjust if necessary.
12
Cover with tight-fitting lid, turn heat to low and let cook 15 minutes.
13
Let rest 10 to 15 minutes off heat.
14
Fluff rice and transfer to serving bowl.
15
Sprinkle with cilantro, scallions and cashews, if desired.
16
Serve with yogurt raita.

809

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups Basmati rice, 4 tablespoons unsalted butter or ghee, 2 teaspoons minced garlic, 1 tablespoon grated ginger, and more.

Yes, Spiced Basmati Rice and Sweet Corn Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Basmati Rice and Sweet Corn Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions