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.
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.
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.
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