Basmati Rice Pilaf Recipe #124730
This basmati pilaf dish is fantastic, I have made it many times!
by KITTENCAL
35 min | 15 min prep
SERVES 4
- 3-5 tablespoons butter or margarine
- 1 large onion, chopped
- 1/2-3/4 cup slivered almond
- 1 cup basmati rice
- 1 cup finely chopped carrot
- 1/2 cup currant (or to taste)
- 1 1/2 teaspoons finely minced orange rind
- 1/4 teaspoon cinnamon
- black pepper
- 1/8 teaspoon red pepper flakes (use more for more spicy, or omit the pepper flakes)
- 1 3/4 cups good quality chicken broth
- 1/4 cup water
- salt (optional)
- 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.
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5 stars