Perfect Rice Pilaf with Nuts & 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.
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.
About this recipe
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 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.
Ingredients and substitutes
- 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 ¼ 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.
Step by step instructions (pin)
- 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.
- Fluff the rice with a fork.
- Serve hot.
Frequently asked questions
Yes, you can. Any veggies that have low water content are best for rice pilafs. For example, carrots, peas, sweet potato, beets, and butternut squash.
I use basmati rice when making pilafs and pulao. But you can use jasmine or other standard white rice.
I highly recommend reading the packaging and adjusting the quantity of water accordingly. Some rice needs a bit more water, while others a bit less. Usually, every rice package will give the recommended suggestions.
Absolutely. 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.
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
Quick Chicken Curry 6 ingredients
You can check out all my Indian recipes here and here on my new Indian blog East Indian recipe.
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Description
Ingredients
- 2 cups (400 g) Rice Basmati or long grain rice
- 2 oz (60 g) Butter
- 2 tbsp Oil
- ½ cup Almonds
- ½ cup Cashew nuts
- ½ cup Raisins
- ½ cup Dried Apricot or Cranberries
- 1 tsp Garlic minced
- ½ tsp Ginger grated
- 1 cup Onion chopped fine
- 3 ½ cups (800 ml) Stock chicken or vegetable
- ¼ cup Cilantro chopped
- 2 sprigs Mint chopped
Spices
- 2 inch Cinnamon stick
- 3 pods Cardamoms or ¼ tsp cardamon powder
- 2 Bay leaves
- 1 Star anise optional
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
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.
In the case of soaked long-grain rice such as this basmati 1 cup rice works best with 1 ½ 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. - And if you use vegetables in the rice add ¼ 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.
- 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
