Tahiri: Spiced Rice and Lentil Pilaf
A fragrant Indian one-pot pilaf of basmati rice and red lentils, seasoned with warm spices and finished with fresh cilantro. Naturally vegetarian, satisfying, and ready in under 40 minutes.
- Total time
- 38 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 1.5 cups basmati rice
- ¾ cup red lentils
- 1 whole onion, medium
- 2 tablespoons ghee or vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 3.5 cups water
- ¼ cup cilantro fresh cilantro, salt, and pepper to taste
Instructions
- 1
Measure out the basmati rice and rinse it in a fine-mesh strainer under cold running water for 30 seconds, swirling gently with your fingers, until the water runs mostly clear.
- 2
Measure out the red lentils and rinse them the same way in the strainer for 15 seconds until the water is clear.
- 3
Cut the onion in half lengthwise from root to tip, then place each half flat-side down and slice lengthwise into half-moons about 1/4 inch thick.
- 4
Chop the cilantro roughly into 1/4-inch pieces; you should have about 1/4 cup.
- 5
Heat the ghee in a large pot over medium heat until it shimmers and coats the bottom, about 60 seconds.
- 6
Add the cumin seeds to the hot ghee and listen for them to pop and crackle, about 10–15 seconds, until fragrant.
- 7
Pour in the sliced onions and stir with a wooden spoon, cooking until they turn golden-brown (the color of caramel), stirring every 20 seconds, about 8–10 minutes.
- 8
Sprinkle the turmeric over the onions and stir for 15 seconds until the spice coats everything evenly and smells fragrant.
- 9
Add the rinsed rice and rinsed lentils to the pot and stir constantly for 2 minutes so they toast slightly and soak up the ghee.
- 10
Pour in 3.5 cups of water and bring to a boil over medium-high heat, stirring once halfway through, about 4–5 minutes.
- 11
Once the liquid is boiling (you'll see large bubbles breaking the surface), reduce the heat to low, cover the pot with a lid, and leave it undisturbed for 18 minutes.
- 12
After 18 minutes, remove the pot from heat and keep the lid on for 5 minutes to let steam finish cooking the rice.
- 13
Remove the lid and fluff the rice gently with a fork, lifting from the bottom and breaking up any clumps, for about 30 seconds.
- 14
Taste a spoonful and sprinkle salt and pepper to taste, stirring gently to distribute evenly.
- 15
Scatter the chopped cilantro over the top and stir once to combine, then serve hot in bowls.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- large pot with lid (5-quart minimum)
- wooden spoon
- fork
- measuring cups
- measuring spoons
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