This fragrant basmati rice pilaf with fruit and nuts is the perfect rice to dress a dinner table. Jeweled with almond, cashews, raisins, apricots and lightly flavored with spices of cinnamon and cardamom. Serve it on its own or alongside other main courses for a festive flare. This simple and easy rice takes only 20 minutes to cook.
Table of Content
If you have ever eaten at an Indian or Middle Eastern restaurant you may have seen a savory rice dish with fruits and nuts. It is very common and also very festive. Often, it's served alongside meat dishes.
The best thing about this rice pilaf is that kids love it. Growing up, this was our favorite. So mom made it often, and now it's my kid's 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.
Why make this rice?
- A very simple and easy dish to make in less than 20 minutes.
- Most of the ingredinets are simple pantry staples, plus rice with fruits and nuts which can be easily found.
- Lightly flavored - this rice pilaf is often served alongside meat dishes so I keep it lightly flavored.
Ingredients and substitutes
- Rice - Basmati rice is a variety of long and slender grains, very aromatic. 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 pilafs and Biryani.
- Whole spices - This rice is often served alongside other meat dishes, which is why I do not heavily spice it. But, of course you can add more spices as well.
- Dried fruits - I love using apricots, raisins, and cranberries because these look very colorful like little jewels in the rice. And yet, you can choose any combination you like to eat.
- Nuts - My mom used cashew nuts but I like a combinatio of both cashews and almond. You can also use all almonds.
- Garlic and ginger - Great flavors that can really add so much to a dish. And yet, these can be strong in flavor if you put 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 also add vegetable or beef stock. You can even use the same amount of water if you prefer to keep it more neutral. And 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.
Step by step instructions
- Clean, rinse and soak rice in water for 30 mins. Drain and set aside.
Pro tip - Soaking the rice will ensure even cooking and make very fluffy rice.
- In a skillet, heat oil and butter. Saute the whole spices for a minute. Then, add the nuts and fruits – saute for two minutes on low until lightly toasted.
- Then, add in the onions and saute until the onions are translucent. Followed by garlic and ginger.
- Next, add the rice and saute for about 2 to 3 minutes until the rice is lightly toasted. Add the stock or broth and bring to a boil.
- Cover the pan and reduce the heat to a low simmer. Cook on low for 20 minutes. After 20 mins, turn the heat off and keep covered for 10 minutes more.
Pro tip - I like to use a timer to make sure I do not overcook the rice. Letting the rice rest for 10 minutes will ensure fluffy rice. - Add the chopped cilantro and mint. Fluff the rice with a fork.
- Serve hot.
More rice recipes
- Chicken with Rice Pilaf or Classic Rice Pilaf
- Cajun Chicken with Rice
- Turmeric Rice with Chicken and Peas
- Chicken and Rice Skillet
- Coconut Turmeric Rice
- Shrimp with Rice or Quick Prawn Rice
- Quick One-Pot Vegetable Rice
- See all rice recipes
Frequently asked questions
This recipe will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.
I use basmati rice when making pilafs and pulao. But you can use jasmine or other standard white rice.
Just pay attention to the water to rice ratio and cooking times.
Basmati rice - 1 cup rice to 1 ½ cup water - 20 mins
Texmati rice - 1 cup rice to 2 cups water - 20 mins
Long-grain-rice - 1 cup rice to 1 ½ cup water - 20 mins
Short grain rice - 1 cup rice to 1 ½ cup water- 15 mins
Jasmine rice - 1 cup rice to 1 ¾ cup water - 15 mins
yes, you can. Just pay attention to the water to rice ratio and cooking times.
Long grain brown rice - 1 cup rice to 1 ¾ cup water - 50 mins
Short grain brown rice - 1 cup rice to 2 cups water - 45 mins
Wide rice - 1 cup rice to 2 cups water - 55 mins
You need just the right ratio of water to rice. So the rice absorbs just the amount needed to soften then dry out giving you are nice flaky rice. Too much water will cause the rise to absorb too much moisture and that results in a sticky rice dish.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Rice Pilaf with Fruit and Nuts
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- 2 cups (400 g) Rice (Basmati or long grain rice)
- 2 tablespoon (60 g) Butter
- 2 tablespoon Oil
- ½ cup Almonds
- ½ cup (65 g) Cashew nuts
- ½ cup (70 g) Raisins
- ½ cup (65 g) Dried Apricot (or Cranberries)
- 1 teaspoon Garlic (minced)
- ½ teaspoon Ginger (grated)
- 1 cup Onion (chopped fine)
- 3 ½ cups (800 ml) Stock (chicken or vegetable)
- ¼ cup Cilantro (chopped )
- 2 sprigs Mint (chopped)
- 2 inch Cinnamon (stick)
- 3 pods Cardamoms (or ¼ teaspoon cardamon powder)
- 2 Bay leaves
- 1 Star anise (optional)
Instructions
- Clean, rinse and soak rice in water for 30 mins. Drain and set aside. Pro tip - Soaking the rice will ensure even cooking and make very fluffy rice.
- In a skillet, heat oil and butter. Saute the whole spices for a minute. Then, add the nuts and fruits – saute for two minutes on low until lightly toasted.
- Then, add in the onions and saute until the onions are translucent. Followed by garlic and ginger.
- Add the rice and saute for about 2 to 3 minutes until the rice is lightly toasted. Add the stock or broth and bring to a boil.
- Cover the pan and reduce the heat to a low simmer. Cook on low for 20 minutes. After 20 mins, turn the heat off and keep covered for 10 minutes more. Pro tip- I like to use a timer to make sure I do not overcook the rice. Letting the rice rest for 10 minutes will ensure fluffy rice.
- Add the chopped cilantro and mint. Fluff the rice with a fork.
- Serve hot.
Recipe Notes
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
- 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.
- Use the right ratio of rice to water.
- Basmati rice - 1 cup rice to 1 ½ cup water - 20 mins
- Texmati rice - 1 cup rice to 2 cups water - 20 mins
- Long-grain-rice - 1 cup rice to 1 ½ cup water - 20 mins
- Short grain rice - 1 cup rice to 1 ½ cup water- 15 mins
- Jasmine rice - 1 cup rice to 1 ¾ cup water - 15 mins
- And if you use vegetables in the rice add ¼ cup more water for every 1 cup of veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
- Once the rice is lightly toasted - add the water and bring to a boil.
- Then cover the pot and reduce the heat to an absolute simmer (low).
- Cook the rice covered for 20 minutes -
- After 20 minutes turn the heat off but do not open the pot - leave it for another 15 minutes
- After 15 minutes - open the pot and fluff the rice with a fork.
- Serve
Nutrition Information
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
SAfira
As a lover of rice, I cannot wait to try this. Love the addition of the dried fruits and nuts
Veena Azmanov
It so delicious, SAfira. You must try
Janet Robertson-Peverley
Pilaf rice is such a good tasty way of enjoying rice itself. Delicious ingredients, and ideal for serving with a wide variety of foods. I love how the fruit and nuts add a jewelled look, so impressive.
Veena Azmanov
Absolutely, Janet. This is so simple and easy
Shashi at SavorySpin
This rice pilaf of yours looks so fluffy and sounds so fragrant!
Veena Azmanov
It really is light and fluffy. You will love it, Shashi
Jacqueline Debono
I normally serve plain rice with my meat dishes but I think this pilaf would make any meal extra special!
Veena Azmanov
Thanks, Jacqueline. This is definitely special
Caitlyn Erhardt
Love how yummy and simple this is! My son LOVES rice so I can't wait to make this for him!
Veena Azmanov
Thank, Caitlyn. Yes, kids love it.