Basmati Rice Pilaf

Around the World with Rania - "Recipes from India"
KDKA Pittsburgh Today Live 2/29/2012

Get The Recipe—Rania's recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Basmati Rice Pilaf

½ 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 teaspoon kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
½ cup toasted cashews
¼ cup dried cherries

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 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 1 teaspoon salt, and coarse black 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. Remove lid and fluff with a fork. Add in the mint leaves, cashews and dried cherries. Mound the pilaf on a serving platter and serve immediately with the Lamb Vindaloo.

Serves: 4

KitchenNet Inventory Close Out Sale
Copyright © 2018™