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This is an easy, aromatic, fluffy rice pilaf served with caramelized onion. The rice pilaf can be prepared with a pressure cooker, rice cooker, or stovetop.
Why you’ll love this recipe
1. Easy yet aromatic
Despite using just a few spices, this rice pilaf is very aromatic and is a crowd-pleaser
2. Flexible
The rice can be made with or without protein added. You can also add other spices you want into the rice
3. It can be done stovetop, with a rice cooker, or with Instant Pot pressure cooker
4. They are perfect for meal prep too
Rice Pilaf with Caramelized Onion
Ingredients
- 2 ½ cups basmati rice
- 2 ½ cups chicken stock 3 cups if cooking on stove top
- 1 chicken bouillon cubes mashed and dissolves this in the chicken stock above
- 3 large onions peeled and thinly sliced
- 3 Tbsp cooking oil divided
- 3 piece cloves
- 3 pieces cardamom pods crack them opened
- 1 pieces cinnamon stick
- ½ tsp cumin seeds or use 1 tsp ground cumin
- 1 tsp salt
- Small bunch of fresh cilantro leaves
Protein: (optional- you can use what you like)
- 1 lb boneless skinless chicken thighs cut into bite-size pieces. see notes
Instructions
- I use the cup that comes with the rice cooker. The cup is usually slightly smaller than the standard U.S. measurement cup. Whatever cup you use, use the same one to measure the rice and the liquid
- Rinse the rice in several changes of cold water to remove excess starch, which helps to keep the grains separate and the rice pilaf won't be sticky. Drain in a mesh strainer to make sure the water is drained off completely
Prepare caramelized onion:
- Preheat a large heavy-bottom pot and add 2 Tbsp of cooking oil and cook the onion over low to medium heat and let it slowly caramelize into beautiful dark brown color.
- This may take about 30 minutes or longer. Take care not to burn them. Remove it from the pan and set aside.
Prepare the rice:
- If you are using Instant Pot pressure cooker, you can do the steps below in the inner pot of Instant Pot. So all will be in one pot. You can even caramelize the onion in the Instant pot too.
- In the same pan add 1 Tbsp of cooking oil, add cloves, cardamom pods, cinnamon stick, cumin seeds and cook over medium heat until fragrant.
- Add the chicken pieces and cook until they turn opaque. Add the basmati rice and stir to mix everything and cook for another minute.
If cooking with Instant Pot pressure cooker:
- Add the chicken stock and salt. Give it a good sitr. Close the lid. Turn the steam release valve to "sealing". You can use the "rice" setting, which takes about 12 minutes of cooking on low pressure. Just push the rice button and it will do its own thing
- You can also use a "pressure cook" function. Just press "pressure cooker" and set on "high pressure" and set the timer to 1 minute. Then natural release. Let the pressure valve collapses on its own. Then unlock the lid
- Whichever method you are using, when it's done cooking, unlock the lid.
- If you are using leftover cooked chicken, add them here and use a rice paddle to fluff the rice and chicken. The residual heat will warm up the chicken
If cooking with rice cooker:
- Transfer to the rice cooker. Add the chicken stock and salt. Give it a good stir. Close the lid and use the regular rice setting to cook the rice
- When it's done, wait 10 minutes and then open the lid to fluff the rice using a rice paddle (so it won't scratch the inner pot of your rice cooker). If you used leftover cooked chicken, you can add them in and fluff it with the rice
If cooking on the stove:
- If not using the rice cooker, cover the pot with a tight-fitting lid and let it cook on low heat for about 20 minutes. Turn off the heat and let it rest for 15 minutes or longer. Uncover and fluff the rice with fork. If you used leftover cooked chicken, you can add them in and fluff it with the rice
Just before serving:
- Top with the caramelized onion and garnish with some cilantro leaves. Serve with other dishes as part of multi-course meal
RECOMMEDED TOOLS
Marv’s Recipe Notes
- You can also use leftover cooked chicken. Just shred the meat and add them after the rice is cooked through and you are ready to fluff them. The residual heat will warm them up without overcooking them
*Nutrition facts are just estimates and calculated using online tools*
What kind of rice to use
It is recommended to use long-grain rice because it has a firm texture, tends to stay separate when cooked, and less sticky, which is ideal for pilaf. Here are a few types of rice that work well for rice pilaf:
1. Basmati Rice: Known for its fragrant aroma and long, slender grains and firmer texture, basmati rice is a popular choice for pilaf due to its light, fluffy texture.
2. Jasmine Rice: Another fragrant rice with long grains, jasmine rice has a slightly sticky texture compared to basmati but still works well for pilaf. Just make sure you rinse the excess starch well
3. American Long-Grain White Rice: This common variety of long-grain rice is widely available and works well in pilaf, providing a neutral flavor that pairs well with various seasonings and ingredients.
4. Brown Rice: Long-grain brown rice can be used for a healthier version of pilaf. It has a nuttier flavor and chewier texture but requires a longer cooking time
What’s the best onion to use for caramelized onion
Each type of onion will give a slightly different flavor profile, so you might want to experiment to see which you prefer. My personal favorites are caramelized onion using yellow onions and vidalia onions.
1. Yellow Onions: These are the most commonly used onions for caramelizing due to their balanced flavor.
2. Sweet Onions: Varieties like Vidalia, Walla Walla, or Maui are sweeter and will caramelize nicely, though they may cook a bit faster due to their higher sugar content.
3. Red Onions: These can also be caramelized, offering a slightly different flavor and color. They tend to be a bit milder and sweeter when cooked.
4. White Onions: These have a sharper flavor when raw, but they mellow out and become sweet when caramelized
4 comments
So the recipe instructs to add to the oil cloves cardamom cinnamon and cumin. What cloves? Garlic cloves or the spice clove????
Nowhere is a clove mentioned in your text or the ingredient list.
Help. Am I the only person who has read the recipe?
It’s the spice clove. I somehow left that out. I have amended the recipe accordingly!
Thank you. I figured garlic was too strong for the caramelized onions. I added two whole cloves and felt it needed a touch more clove. I see you suggested 3 cloves. Probably just perfect.
The dish was a crowd pleaser. Nice subtle flavors.
Will make again. Was perfect for an easy dinner with a steamed veggie (asparagus) and a green salad with a fennel vinegrette.
Thank you for the feedback! I’m so glad the dish turned out great for you!