Best Nutty Basmati Pilaf Recipes

BASMATI RICE PILAF

Steps:

• In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
• Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
• Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.

NUTTY BASMATI PILAF

Steps:

• Wash rice in a sieve under cold running water until water runs mostly clear.
• Place rice in a bowl with fresh cold water, and let sit 30 minutes.
• Drain well.
• Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
• Add the rice, cumin seeds, coriander, cardamom and bay leaf.
• Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
• Add broth, and season with salt and pepper.
• Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
• (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
• Add nuts and toss to combine.
• Garnish with fresh chopped cilantro.
• For Vegetarians use the vegetable broth.

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

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.

BASMATI RICE PILAF

Steps:

• In a medium saucepan, melt butter.
• Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
• Stir in rice; cook stirring for about 4 minutes to release flavor.
• Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
• Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
• Bring to a boil, and reduce heat.
• Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
• Season with salt.

HERBED BASMATI PILAF

Steps:

• Heat 2 teaspoons olive oil in a medium saucepan over medium heat.
• Add minced garlic, saute 1 minute.
• Add basmati rice, saute 2 minutes.
• Stir in the chicken broth, bring to a boil, Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat, stir in chopped onions and dried thyme.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

BASMATI RICE PILAF

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

BASMATI AND NUT PILAF

Steps:

• **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
• Leave to soak for 30 min in remaining rinsing water.
• In lrg pan, fry onion, garlic, and carrot in oil.
• Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
• Pour in stock or water, add bay leaf, and season well.
• Bring to boil; cover and simmer gently for 10 minutes.
• Remove from heat without lifting lid.
• Leave for 5 minutes.
• If rice is cooked, there will be small steam holes in the center.
• Discard bay leaf/cardamom pods.
• Stir in nuts and check seasoning.
• Scatter parsley over mixture.
• Can be reheated!

BASMATI RICE PILAF

Steps:

• In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
• Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.