Basmati Rice with Nuts & Dried Fruit
Submitted by aucookie
Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis Indian-inspired pilaf is a celebration of texture and flavor in every forkful.
Basmati rice gets the royal treatment: soaked, then sauteed with browned onions, fresh ginger, garlic, minced chiles, and warm garam masala before simmering in broth until each grain is fluffy and separate.
The real showstopper is the topping: a scattering of toasted walnuts and cashews, chewy dried apricots and prunes, toasted coconut, and a drizzle of plum sauce on the side that ties every element together with a sweet, tangy finish.
It works beautifully as a side for grilled chicken or lamb, or stands on its own as a vegetarian main.
Chef Tips
- Soaking the rice for 30 minutes before cooking helps the grains cook evenly and stay long and separate
- Toast the nuts and coconut in a dry skillet until golden and fragrant for a crunchier, more flavorful topping
- Swap raisins for prunes if you prefer a sweeter, plumper dried fruit
- Use vegetable broth instead of chicken broth to keep this fully vegetarian
Ingredients
Directions
Soak the rice in water to cover for 30 minutes; drain.
Heat a 3 quart pan over medium high heat until hot Add the oil and the onion. Cook, stirring until the onion is lightly browned, about 1 minute. Add the ginger, garlic, chiles, garam masala, salt, and pepper and cook for 10 seconds. Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute.
Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 mins.
Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice. Serve with the plum sauce on the side.
Note: Can substitute raisins for prunes.
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