Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side. 

makes ~3 cups


1 cup of basmati rice

2 Tbsp coconut oil

¼ tsp of fenugreek seeds

1 tsp of crushed cloves

1 cup fresh coconut

1 cup diced red onion

1 tsp salt

1 ½ cup of water

½ cup coconut milk *Use ½ cup of water if you don’t have coconut milk

¼ cup cilantro, finely chopped



  1. Rinse the rice in cold water 3-4 times. Soak in water for 30 minutes up to 2 hrs. 
  2. Heat up the coconut oil and fry the fenugreek seeds & crushed cloves for a few seconds. Add the coconut, onion, and salt. Cook for 4-5 minutes.
  3. Add rice, water, and coconut milk. Cook on high until it comes to a boil. 
  4. When it does, lower heat to medium, cover, and cook for 8-10 minutes without stirring. Nearly all of the liquid should be fully absorbed. 
  5. Remove from heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork and garnish with cilantro and serve.

ideas / variations

      • Garnish with finely chopped basil or add peanuts or crushed almonds
      • Add ½ cup of chana dal to soak with the rice and ½ cup additional liquid to step 4 to add some legumes to your dish.