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Spiced Basmati Pilaf with Carrots and Parsnip


Spiced Basmati Pilaf with Carrots and Parsnip
Jody Hoy
This recipe for spiced basmati pilaf with carrot and parsnip(or pilau, pulao, pilav) is fragrant with caraway, cinnamon, cardamom pods, and garam masala. Unlike many Eastern pilafs, this one is made with brown basmati rice, and has the sweet addition of parsnips.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 1 ½ cups brown basmati rice, washed and soaked in water for 1 hour
  • 2 ¾ cups water
  • Sea salt
  • Olive oil
  • 1 sweet onion, chopped
  • 2 parsnips, peeled and grated
  • 1 teaspoon caraway seeds
  • 2 cinnamon sticks, broken in pieces lengthwise
  • 5 green cardamom pods, crushed
  • 1 teaspoon garam masala
  • 2 medium carrots, grated


Drain rice thoroughly. Add 2 ¾ cups of water, a pinch of sea salt and 2 teaspoons olive oil. Bring to a boil, reduce heat, cover and cook 35 minutes. Remove from heat and let stand 10 minutes.

While rice is resting, heat 1 tablespoon of olive oil. Add onion, parsnips, caraway seeds, cinnamon and cardamom and cook 5-7 minutes, stirring often, until onions are translucent. Add garam masala and carrots, and cook two minutes.

Gently toss rice and vegetables together (this is most easily done in a bowl unless one of the pans is large). Adjust seasoning and serve.

Serves 4-6

Copyright 2009 by Jen Hoy

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