Basmati Rice Pilaf Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 teaspoons vegetable oil
1 small yellow onion, minced
1 1/2 cups basmati rice, rinsed and drained
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 280 g, Fat 3 g, Fiber 1 g, Protein 5 g

BASMATI RICE AND MUSTARD-SEED PILAF



Basmati Rice and Mustard-Seed Pilaf image

Categories     Rice     Side     Low Fat     Vegetarian     Quick & Easy     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 shallots
1 teaspoon vegetable oil
2 teaspoons mustard seeds
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt

Steps:

  • Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.

BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

BASMATI PILAFF



Basmati pilaff image

Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10

500g basmati rice
100g butter
1large onion , finely chopped
1large sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods , split open
3 cloves
4-6 thinly pared strips lemon zest
1l boiling chicken stock or water

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.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium

BASMATI CHICKEN RICE PILAF



Basmati Chicken Rice Pilaf image

Number Of Ingredients 9

3/4 lb. uncooked skinless chicken breast cut into strips
1 medium onion diced
1 red bell pepper diced
1 Tbsp. olive oil
3/4 cup chicken broth
4 cilantro sprigs and leaves chopped for garnish
1 pouch UNCLE BEN'S® READY RICE® Basmati
1/4 cup prepared curry powder
1 cup plain nonfat yogurt

Steps:

  • In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
  • Heat sauté pan over high heat and add tablespoon of oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
  • Add in chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
  • Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
  • Stir until well combined.

LEMON BASMATI RICE



Lemon Basmati Rice image

A delicious and easy side dish, goes great with fish!

Provided by Ainsley_

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g

SPICED BASMATI RICE AND SWEET CORN PILAF



Spiced Basmati Rice and Sweet Corn Pilaf image

Provided by David Tanis

Categories     side dish

Time 1h

Yield 6 generous servings

Number Of Ingredients 20

2 cups Basmati rice
4 tablespoons unsalted butter or ghee
2 teaspoons minced garlic
1 tablespoon grated ginger
1/2 teaspoon turmeric
Pinch saffron
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
8 whole cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1 large onion, diced (about 2 cups)
3 cups fresh corn kernels (about 6 ears corn)
Salt
1 cup golden raisins
2 cups chicken broth or water
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
1/4 cup roasted cashews (optional)
Yogurt raita (see recipe)

Steps:

  • Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
  • Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
  • Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 4 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 741 milligrams, Sugar 21 grams, TransFat 0 grams

PERSIAN-STYLE BASMATI RICE PILAF



Persian-Style Basmati Rice Pilaf image

I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 small onion, chopped
2 tablespoons fresh minced garlic (optional)
1/2 cup slivered almonds
1 1/2 cups uncooked basmati rice
1/2-3/4 cup raisins
2 teaspoons turmeric (can use more to taste)
1/4 teaspoon cinnamon
1 teaspoon salt (or to taste)
3 cups low sodium chicken broth
salt and pepper

Steps:

  • Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
  • Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
  • Simmer for about 20-25 minutes or until rice is tender.
  • Season with black pepper.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Make and share this Basmati Rice Pilaf recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 -5 tablespoons butter or 3 -5 tablespoons margarine
1 large onion, chopped
1/2-3/4 cup slivered almonds
1 cup basmati rice
1 cup finely chopped carrot
1/2 cup currants (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)

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.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups basmati rice
4 cups cold water
2 teaspoons whole cumin seeds
3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
1 teaspoon fennel seeds
1 cinnamon stick
12 black peppercorns
2 bay leaves
2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
1 large red onion, peeled and finely diced
Kosher salt

Steps:

  • To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
  • Preheat the oven to 250 degrees F.
  • In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
  • In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
  • Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  • Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.

BASMATI RICE PILAF WITH APRICOTS



Basmati Rice Pilaf with Apricots image

Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 1/4 teaspoons kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
1/4 cup toasted unsalted pistachios or cashews

Steps:

  • Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
  • Game Plan: Toast the nuts while the rice cooks.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

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BASMATI RICE PILAF - DSM - DIABETES SELF-MANAGEMENT
Stir in the curry powder, stirring to combine with the vegetables. Add water and bring ingredients to a boil. Stir in the rice, reduce heat to low, cover the pan, and simmer rice for 40 to 45 minutes until the water is almost completely absorbed. Add the peas and red pepper, and continue cooking the rice 5 minutes longer.
From diabetesselfmanagement.com
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BASMATI RICE PILAF WITH ROASTED FALL VEGETABLES - GARLIC & ZEST
instructions. Preheat the oven to 400°. Spread the diced squash onto a half sheet pan and drizzle with 2 teaspoons olive oil. Sprinkle with half of the chopped rosemary, kosher salt and pepper and toss to coat. Spread the squash into a single layer and roast for 10 minutes.
From garlicandzest.com
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BASMATI RICE PILAF | GORDON FOOD SERVICE
Place in a fine mesh strainer to drain. 2] Place oil in a heated non-stick sauce pot. Add onions and garlic; sauté until onions are translucent. 3] Place broth in a rondeau and bring to a boil. Add rice and season to taste with salt and pepper. 4] Cover the pot and place in a heated 350oF convection oven. Cook until tender but still firm to ...
From gfs.com
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BASMATI RICE PILAF | RECIPE | RICE SIDE DISHES, PILAF RECIPES, RICE ...
This quick, easy and super-flavorful rice pilaf is made with basmati rice. It's a great side dish or bed for a wide variety of meals and a great basic recipe to have in your repertoire. #ricepilaf #basmatirice #ricerecipes via @umamigirl. Find this Pin and more on Side Dish by Alys Corbin. Rice Side Dishes. Healthy Side Dishes.
From pinterest.ca
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EASY RICE PILAF WITH PEAS AND CARROTS - THE MEDITERRANEAN DISH
2021-11-19 Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the …
From themediterraneandish.com
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PERSIAN RICE PILAF RECIPE | MYRECIPES
Instructions Checklist. Step 1. Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.
From myrecipes.com
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BROWN BASMATI RICE PILAF RECIPE WITH PECANS - THE SPRUCE EATS
2022-03-01 1 cup baby bella or button mushrooms, chopped. 1/2 cup chopped green onion. 1 cup basmati brown rice. 2 cups chicken broth. 3 to 4 tablespoons dry white wine. 1/4 teaspoon salt. 1 pinch thyme. 1/2 cup toasted chopped pecans. Freshly ground black pepper, to taste.
From thespruceeats.com
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BASMATI RICE PILAF WITH PEAS RECIPES
Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer.
From recipes.servegame.org
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BARIIS (BASMATI RICE PILAF WITH RAISINS) | RECIPE - RACHAEL RAY SHOW
2022-03-07 For the bariis, place the rice in a fine-mesh sieve and rinse with cold tap water, stirring the rice gently with your hands, until the water runs clear. Place the rinsed rice in a bowl, cover with cold water, and let it soak for at least 10 minutes and up to 30 minutes. Warm the oil in a medium saucepan set over medium heat.
From rachaelrayshow.com
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Top Asked Questions

How do you cook basmati rice pilaf?
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric. 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.
Is basmati rice pilaf keto friendly?
This Basmati Rice Pilaf is a great Indian rice side dish that's full of flavor! And thanks to your Instant Pot it's done in under 30 minutes! Basmati Rice Pilaf is a delicious Instant Pot weeknight dinner. Even though this is not low-carb, keto, or anything in between, I still love this recipe for Basmati Rice Pilaf.
How to cook basmati rice in a pan?
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.
What kind of rice do you use for your pilaf?
I especially like it using brown basmati rice. In a pinch I’ve even used pre-cooked microwave rice in a pouch (heat, add a few tablespoons of water and add to the onions) – the flavor isn’t as good, but so much better than a standard rice pilaf. I love it with dates and apricots as the dried fruit.

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