This recipe has been adapted from my Mother-in-Law's homemade Indian Pilaf that she has been making for years! 
I am excited to share this with you because you can serve so many different dishes over this delicious pilaf.


***UPDATE: My original recipe used brown rice. I no longer recommend using brown rice due to arsenic being found concentrated in brown rice. Nor do I recommend using white rice because it is basically the same as white flour; stripped of all beneficial nutrition.
The solution? Cauliflower Rice to the rescue!

Makes 6 servings

4 cups Riced Cauliflower
1 medium Onion, finely chopped
2 tbsp Cumin Seeds
1 tsp Ceylon Cinnamon
3 tbsp Onion Powder
1/2 cup Pistachios
1/4 cup Almonds
1/2 cup Cilantro
1/2 tsp Salt (or 1 1/2 tbsp Braggs Liquid Aminos)
Black Pepper to taste


  1. Toast cumin seeds for 8 minutes at 200°F.

  2. Heat pan for 2 minutes over medium heat.

  3. Add onion dry and sautee for 4 minutes until translucent. Add cauliflower and mix well.

  4. Stir in cumin seeds, ceylon cinnamon, onion powder, and Bragg's Liquid Aminos. Turn heat to medium low.

  5. While the cauliflower is cooking, toast pistachios and almonds at 250°F for 6 minutes. Allow them to cool and roughly chop them.

  6. Stir pistachios and almonds into the cauliflower and continue cooking an additional 15 minutes, stirring occasionally.

  7. Turn off heat, stir in cilantro and black pepper, and serve with your favorite curry or dish!