Rice Pilaf with Dried Fruit and Nuts

Perfect Rice Pilaf with Nuts and Dried Fruit

This fragrant rice pilaf with fruit and nuts is the perfect dish to dress a dinner table. Jeweled with almond, cashews, raisins, apricots and lightly flavored with aromatic spices of cinnamon and cardamom. Serve it on its own or alongside other meat dishes for a festive flare. This simple and easy rice takes only 20 minutes to cook.

If you have ever eaten at an Indian or Middle Eastern restaurant you may have seen savory rice dish with fruits and nuts. It is very common and also very festive. Often served alongside other meat dishes.

About this easy rice pilaf

A very simple and easy dish to make in less than 30 minutes. The rice takes just 20 minutes to cook. There is not much to prepare because the fruits and nuts are store-bought.

This rice pilaf is often served alongside other meat dishes so I keep it lightly flavored, unlike a biryani. But you can add more spices just as well.

The best thing about this rice pilaf is that kids love it. Growing up this was a favorite so mom made it often and now it’s my kids favorite too. The sweetness of the raisins, apricots and smooth soft nuts just melt in your mouth with all those aromatic flavors of cinnamon, cardamom, cloves. For my kids, this is a meal on its own.

 Let’s talk ingredients and substitutes (Save/Pin)

• Rice – Basmati rice is a variety of long and slender grains, very aromatic. It is traditionally from India. The best feature of this rice is that it is soft and fluffy with each grain perfectly separate from each other. That is why it makes a perfect choice for these types of dishes such as this Rice Pilaf with fruit and nuts, Indian Zafrani Pulao, Chicken Biryani.  You will see that I have used this rice in almost all my rice recipes – Quickest Prawn Pulao, Chinese fried rice, chicken pilaf.
• Whole spices – This rice is often served alongside other meat dishes which is why I do not over powder it with spices. Just flavored with cardamom, cinnamon, star anise, and cloves. If you want you can add a 1/4 tsp of turmeric, cumin, cilantro, and cardamom too.
• Dried fruits – I love using apricots, raisins, and cranberries because these look very colorful like little jewels in the rice.
• Nuts – I grew up with mom using only cashew nuts but these days I add almonds as well. Honestly, use any of your favorite nuts. Pistachios are a great addition too.
• Garlic and ginger – Great flavors that can really add so much to a dish, and yet these can be strong in flavor if added too much. So, add only as much as you can handle.
• Stock – I have used chicken stock for this rice but if you want you can add vegetable or beef stock too. You can even use the same amount of water if you prefer to keep it more neutral. If a liquid stock is not on hand you can also hydrate stock cubes.
• Fresh herbs – I am a cilantro person, so I always use cilantro. And yet, parsley and a sprinkle of mint is also a great flavor to try.

Useful Tips and Tools

• I like using a non-stick skillet for my rice dishes so the rice does not stick to the pan.
• I also prefer to use a softer silicon spatula when flipping rice, so I can avoid breaking the rice grains.
• And it’s always a good idea to use a clean separate cutting board for vegetables and meats.
• I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.

How to make Rice Pilaf (Save/Pin)

Method:

• Clean, rinse and soak rice in water for 30 mins
• In a saute pan heat oil and butter.
• Saute the whole spices for a minute.
• Add the nuts and fruits – saute for two minutes until lightly toasted
• Then add in the onions – saute a minute or two until onions are translucent
• Next, add the garlic and ginger.
• Drain the rice and add to the pan.
• Saute for about 2 to 3 minutes until the rice is lightly toasted
• Add 3 /12 cups stock (or water) and let come to a boil.
• Cover the pan and lower the heat to low.
• Cook on a low simmer for 20 minutes – set the timer for 20 minutes
• When the timer sets off – switch the flame off. But do not open the pan.
• Let the rice continue to cook in the residue heat for 10 more minutes.
• After 10 minutes add the chopped cilantro and mint.
• Fluffy the rice with a fork
• Serve hot

Ten tips to make the perfect rice pilaf?

My mom would say making the perfect rice is a skill and one that you should never take for granted.
During my university days, I learned how true that was because not everyone can make a perfect bowl of rice. I can honestly say I have eaten one too many bowls of sticky or raw rice.
So here’s how you can make a perfect bowl of rice every single time, no matter what the ingredients.

1. Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
2. Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
3. If you make a pilaf lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
4. Use the right ratio of rice to water.
   In the case of soaked long grain rice such as this basmati 1 cup rice works best with 1 1/2 cup water. When not soaked use 2 cups water for every 1 cup long grain rice (see FAQ below)
   If you don’t know how much water read the package instruction as most rice manufacturers will give you a guide for their product.
5. And if you use vegetable in the rice add 1/4 cup more water for every 1 cup veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
6. Once the rice is lightly toasted – add the water and bring to a boil.
7. Then cover the pot and reduce the heat to an absolute simmer (low).
8. Cook the rice covered for 20 minutes –
9. After 20 minutes turn the heat off but do not open the pot – leave it for another 15 minutes
10. After 15 minutes – open the pot and fluff the rice with a fork.

Frequently asked questions

What do you serve a rice pilaf with fruit and nuts with?

In our home, this rice is made with both vegetarian or non-vegetarian options. This rice is usually always made in our home when I make these meat dishes.
Lamb Rogan Josh
Instant Pot Chicken Curry
Slow Cooker Indian Chicken Curry
Chicken Malai Kebabs
Indian Lamb Biryani
Slow Cooked Lamb Masala
Slow Cooker Indian Beef Curry
Quick Indian Chicken Curry 15 mins
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Rice Pilaf with Fruit and Nuts

Author: Veena Azmanov

5 from 10 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time: 15 mins

Total Time: 30 mins

Calories: 328kcal

$10

Adjust Servings Here: 8 servings

Description

This Rice Pilaf is the perfect dish to dress a dinner table. It’s a kids favorite dish where the sweetness of the raisins and the soft smooth cashews almost melt in the mouth.

Equipment /Tools

• Saute pan 5 quarts (Calphalon)
• Cutting boards
• Kitchen Knife
• Measuring Cups
• Spatula

Ingredients

• 2 cups Rice Basmati or long grain rice
• 50 grams Butter
• 2 tbsp Oil
• 1/2 cup Almonds
• 1/2 cup Cashew nuts
• 1/2 cup Raisins
• 1/2 cup Dried Apricot or Cranberries
• 1 tsp Garlic minced
• 1/2 tsp Ginger grated
• 1 cup Onion chopped fine
• 3 1/2  cups Stock chicken or vegetable
• 1/4 cup Cilantro chopped
• 2 sprigs Mint chopped

Spices

• 2 inch Cinnamon stick
• 3 pods Cardamoms or 1/4 tsp cardamon powder
• 2 Bay leaves
• 1 Star anise optional

Metric – US customary

ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

• Clean, rinse and soak rice in water for 30 mins
• In a saute pan heat oil and butter.
• Saute the whole spices for a minute.
• Add the nuts and fruits – saute for two minutes until lightly toasted
• Then add in the onions – saute a minute or two until onions are translucent
• Next, add the garlic and ginger.
• Drain the rice and add to the pan.
• Saute for about 2 to 3 minutes until the rice is lightly toasted
• Add 3 /12 cups stock (or wateand let come to a boil.
• Cover the pan and lower the heat to low.
• Cook on a low simmer for 20 minutes – set the timer for 20 minutes
• When the timer sets off – switch the flame off. But do not open the pan.
• Let the rice continue to cook in the residue heat for 10 more minutes.
• After 10 minutes add the chopped cilantro and mint.
• Fluffy the rice with a fork
• Serve hot

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Nutrition Information

Calories: 328kcal | Carbohydrates: 24.9g | Protein: 9.3g | Fat: 26.7g | Saturated Fat: 7.1g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 49mg | Potassium: 0mg | Fiber: 7.5g | Sugar: 2.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Indian rice pilaf, Rice pilaf, rice with fruit and nuts

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