Cardamom and Clove Spiced Zanzibar Pilau Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Fragrant pilau rice infused with warm cardamom, cloves, and cinnamon, inspired by the famous spiced rice from the Zanzibar Archipelago in Tanzania. This african-inspired rice & grains ready in about 55 minutes pairs basmati rice, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups basmati rice
• 3.5 cups water
• 3 tbsp vegetable oil
• 1 medium (150g) onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cardamom
• 6 cloves whole cloves
• 1 (2-inch) cinnamon stick
• 1 tsp ground cumin
• 2 leaves bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup raisins
• 1/4 cup toasted slivered almonds
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak in water for 20 minutes and drain.
2. Step 2: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium thinly sliced onion and sauté for 6-7 minutes until golden and caramelized.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 tsp ground cardamom, 6 whole cloves, 1 (2-inch) cinnamon stick, 1 tsp ground cumin, and 2 bay leaves. Toast the spices with the onion mixture for 2 minutes to release their aromas.
5. Step 5: Add the drained rice to the pot and stir gently to coat the grains with the spice mixture, cooking for 2 minutes.
6. Step 6: Pour in 3.5 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water is absorbed.
7. Step 7: Remove from heat and let the rice rest covered for 5 minutes. Gently fluff with a fork, then stir in 1/4 cup raisins, 1/4 cup toasted slivered almonds, and 2 tbsp chopped fresh cilantro before serving.