Rice Pilaf

This rice pilaf is my dad’s recipe, and it’s one of those side dishes that quietly steals the show. We usually make it alongside Tandoori chicken or other Indian-inspired meals, but honestly, it could pair with just about anything. The flavors are warm and subtle, thanks to the cinnamon stick, clove, and bay leaf, and the crispy bottom is absolutely the goal here!

This is one of those recipes that feels fancy but is actually super simple. It bakes in the oven (hands-off!) and fills your kitchen with the coziest aroma. I love serving it straight from the pan with a big spoonful of yogurt on the side.

And if you’re vegan or dairy-free, Miyoko’s brand butter is my top recommendation. It works beautifully in this dish.

Ingredients (Serves 4):

• 4 oz unsalted butter (or vegan butter of choice)
• 1 yellow onion, diced
• 1 cinnamon stick
• 2 whole cloves
• 1 bay leaf
• 1 cup Basmati rice
• 2½ cups chicken or vegetable broth

Instructions:

1. Preheat oven to 375°F.
2. Sauté Aromatics
   In a large oven-safe pan, melt the butter over medium-high heat.
   Add the onion, cinnamon stick, cloves, and bay leaf, and sauté until the onions are soft and translucent.
3. Toast the Rice
   Add the Basmati rice to the pan and stir well to coat the grains with the butter and aromatics.
4. Add Broth & Bring to Boil
   Pour in the chicken or vegetable broth and bring the mixture to a gentle boil.
5. Cover & Bake
   Remove the pan from heat and cover the top with foil (not a tight-fitting lid—you want a little steam to escape).
   Bake in the oven for 1 hour, checking around 45 minutes to make sure the bottom isn’t burning. You’re looking for that perfect golden crust at the bottom.
6. Remove Whole Spices & Serve
   Before serving, fish out the cinnamon stick, cloves, and bay leaf.
   Fluff the rice gently and enjoy!

Why You’ll Love This Recipe:

• Deliciously aromatic with a hint of spice
• Crispy on the bottom (aka the best part!)
• Easy to make and oven-baked
• A perfect pairing with Indian-style dishes
• Easily made vegan with plant-based butter

We always look forward to this rice whenever my dad makes it, and I’m so happy to pass this one along. Whether you’re serving it with chicken, curries, or just want to elevate your weeknight dinner, this rice is a keeper.

If you make it, tag me on Instagram @RachelMasterKitchen and use #Rachel.Master.Kitchen so I can see your beautiful plates!

Happy cooking! 🍚✨

Rice Pilaf- – Fragrant, Crispy & So Comforting

Subtly Spiced, Crispy-Bottomed, and Perfect with Tandoori Chicken

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Side Dish

Servings 4 Servings

Ingredients

  

• 4 oz unsalted butter
• 1 yellow onion diced
• 1 cinnamon stick
• 2 whole cloves
• 1 bay leaf
• 1 cup Basmati rice
• 2 1/2 cups chicken or vegetable broth

Instructions

 

• Preheat oven to 375 degrees F.
• Melt butter in a large oven-safe pan.
• Add onions, cinnamon stick, cloves, and bay leaf to the pan.
• Sauté on med/high heat until onions are translucent.
• Add rice, mix to coat with butter.
• Add broth to the pan. Bring to a boil.
• Remove from heat. Cover top with foil. (Do not want to use a fitted lid for the pan or else the liquid will not be able to escape).
• Bake in the oven for 1 hour. Check at 45 mins to make sure the bottom is not burning.
• Remove cinnamon stick, cloves and bay leaf before eating. Enjoy!

Keyword Dairy-free, Easy, Side