This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Notes
- This recipe is adapted from Cook's Illustrated. The original recipe used pine nuts instead of almonds.
- If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf.
- Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups.
- For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.
Ingredients
- 1½ cups basmati rice
- 3 tablespoons unsalted butter
- ½ cup finely chopped yellow onions - from one small onion
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 2 cloves garlic - minced
- 2¼ cups water
- 1¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dried fruit - such as currants, raisins or finely chopped dried apricots
- ¼ cup sliced or slivered almonds - toasted in a small dry skillet over medium heat until golden, about 5 minutes
Instructions
Rinse the rice:
- 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.
Prepare the pilaf:
- 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.
Add the fruit and nuts:
- 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.