BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Categories Vegetables & Sides
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg
BASMATI RICE WITH PINE NUTS
Steps:
- Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender.
- Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 335 mg, Sugar 2 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
SPICED BASMATI RICE
The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.
Provided by Juenessa
Categories Rice
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Rinse rice in several changes of cold water until water runs clear.
- Drain well in a sieve.
- Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat.
- Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes.
- Remove from heat and let stand, covered and undisturbed, 5 minutes.
- Discard bay leaves, then stir in butter until melted.
- Fluff gently with a fork.
- Cooks' note:.
- Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.
SPICED BASMATI RICE
From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.
Provided by MummaKat
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
- Put the oil in a heavy-bottomed pot and set over medium heat. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
- Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
- Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.
SPICED BASMATI RICE
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Provided by John Torode
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
- Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.
Nutrition Facts : Calories 356 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
SPICED BASMATI RICE WITH FRUIT AND PINE NUTS
A recipe from Restaurant Raji, perfect accompaniment to curries or other spicy dishes. Ghee is essentially a clarified butter, there are recipes here for it or it can be bought. Of course you can just melt butter and skim off the solids
Provided by MarraMamba
Categories Asian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the ghee in a heavy-bottomed medium saucepan over medium heat. Add the onion, ginger, garlic, cloves, cardamom pods and cinnamon stick and sauté for 5 minutes. Stir in the rice and turmeric and continue to sauté for about 3 minutes, or until the rice is shiny.
- Raise the heat and add the water, coconut milk and salt. Bring to a boil. Immediately reduce the heat to low and cover the saucepan. Cook for 10 minutes; then stir in the raisins and apricots. Cover again and cook, without lifting the lid, for 10 more minutes. Remove the pan from the heat and, without lifting the lid, allow the rice to steam for 5 minutes. Remove the lid and stir in the pine nuts. Remove the whole spices if you wish before serving.
More about "spiced basmati rice with fruit and pine nuts recipes"
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
5/5 (34)Total Time 30 minsCategory Side DishCalories 311 per serving
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
BAKED BASMATI RICE PILAF | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 3Category Side DishCuisine Middle EasternTotal Time 50 mins
- Trim and cut shallots into 1/4 inch rings. Scatter on bottom of large casserole dish (8x12"). Break the cinnamon stick into two pieces and add to the pan. Drizzle the oil over and bake for 15 minutes.
- Remove pan from oven. Add the raisins, cherries, pine nuts, zaatar, salt, pepper and rice. Carefully pour the chicken stock or water over, gently stirring to mix. Cover tightly with foil to seal.
MEDITERRANEAN RICE PILAF (WITH DRIED FRUITS) - AMIRA'S …
From amiraspantry.com
MOROCCAN RICE (PILAF) - THE HUNGRY BITES
From thehungrybites.com
HERBED BASMATI RICE RECIPE | MYRECIPES
From myrecipes.com
SPICED BASMATI RICE WITH FRUIT AND PINE NUTS- WIKIFOODHUB
From wikifoodhub.com
SPICED BASMATI RICE WITH FRUIT AND PINE NUTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICED BASMATI RICE WITH FRUIT AND PINE NUTS – RECIPEFUEL
From recipefuel.com
23 SIMPLE PINE NUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BASMATI RICE WITH TOASTED PINE NUTS RECIPE | RECIPES.NET
From recipes.net
TAGHRID AHMAD ON INSTAGRAM: "OUZI RICE - EASY PEASY MIDDLE …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #side-dishes #asian #indian #easy #3-steps-or-less
You'll also love