This fragrant basmati rice pilaf with fruit and nuts is the perfect rice to dress a dinner table. Jeweled with almonds, 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 flair. 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 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 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, and cloves. For my kids, this is a meal in itself.
Why make this rice?
- A very simple and easy dish to make in less than 20 minutes.
- Most of the ingredients are simple pantry staples, plus rice with fruit and nuts, which are easy to find.
- 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 that are very aromatic. The best feature of this rice is its soft, fluffy texture, with each grain perfectly separate from the others. That is why it makes a perfect choice for pilafs and Biryani.
- Whole spices – This rice is often served alongside other meat dishes, so I do not heavily season 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 combination of both cashews and almonds. 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 are also great flavors to try.
Step-by-step: Rice pilaf with fruit and nuts
- Clean, rinse, and soak rice in water for 30 minutes. Drain and set aside.
Pro tip – Soaking the rice will ensure even cooking and make it very fluffy rice.
- In a skillet, heat oil and butter. Sauté 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 it to a boil.
- Cover the pan and reduce the heat to a low simmer. Cook on low for 20 minutes. After 20 minutes, 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.
Tips for Success
- 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 1/4 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.
- Cooking rice light and fluffy is easy – follow these steps, and you will never have soggy or sticky pilaf again.
- 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.
- Chicken with Rice Pilaf or Classic Rice Pilaf
- Cajun Chicken with Rice
- Turmeric Rice with Chicken and Peas
- Chicken and Rice Skillet
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 pilaf 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 1/2 cups water – 20 mins
Texmati rice – 1 cup rice to 2 cups water – 20 mins
Long-grain-rice – 1 cup rice to 1 1/2 cups water – 20 mins
Short grain rice – 1 cup rice to 1 1/2 cups water- 15 mins
Jasmine rice – 1 cup rice to 1 3/4 cups 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 3/4 cups 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 and then dry out, giving you nice flaky rice. Too much water will cause the rice to absorb too much moisture, and that results in a sticky rice dish.
Rice Pilaf with Fruit and Nuts
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.
Video
Ingredients
- 2 cups (400 g) Rice Basmati or long grain rice
- 2 tbsp (60 g) Butter
- 2 tbsp Oil
- ½ cup Almonds
- ½ cup (65 g) Cashew nuts
- ½ cup (70 g) Raisins
- ½ cup (65 g) 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
- 2 inch Cinnamon stick
- 3 pods Cardamoms or 1/4 tsp cardamon powder
- 2 Bay leaves
- 1 Star anise optional
Method
- 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.2 cups 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.2 tbsp Butter, 2 tbsp Oil, ½ cup Almonds, ½ cup Cashew nuts, ½ cup Raisins, ½ cup Dried Apricot, 2 inch Cinnamon, 3 pods Cardamoms, 2 Bay leaves, 1 Star anise
- Then, add in the onions and saute until the onions are translucent. Followed by garlic and ginger.1 tsp Garlic , ½ tsp Ginger , 1 cup Onion
- 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.3 ½ cups Stock
- 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.¼ cup Cilantro, 2 sprigs Mint
- Serve hot.
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 1/4 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.
- Cooking rice light and fluffy is easy – follow these steps and you will never have soggy or sticky pilaf again.
- 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
Equipment you will need
Nutrition
Tried this recipe?
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Rice pilaf is a versatile and flavorful side dish that can be customized in various ways. This particular recipe takes rice pilaf to the next level by incorporating a delightful combination of dried fruits and nuts. The sweet and nutty elements add a unique texture and flavor to the dish, making it perfect for special occasions or as an accompaniment to your favorite main courses.
This has become one of my favorites. It’s one of those recipes where I feel comfortable switching out things for what I have on hand (in terms of the nuts and raisins, but I’m thinking of trying different spices too sometime!), which means that this recipe is one of the first things I reach for when I don’t know what to make for dinner. It reheats very well, so I can eat it all week, and I love that I can also cook it in my instapot when I am feeling lazy. Thank you!
Thank you for the lovely feedback, Sperry. Yes, you can cook it in an instant post – just like you do other rice recipes. I usually use 3 mins on high and then natural release.
As a lover of rice, I cannot wait to try this. Love the addition of the dried fruits and nuts
It so delicious, SAfira. You must try
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.
Absolutely, Janet. This is so simple and easy
This rice pilaf of yours looks so fluffy and sounds so fragrant!
It really is light and fluffy. You will love it, Shashi
I normally serve plain rice with my meat dishes but I think this pilaf would make any meal extra special!
Thanks, Jacqueline. This is definitely special
Love how yummy and simple this is! My son LOVES rice so I can’t wait to make this for him!
Thank, Caitlyn. Yes, kids love it.