basmati rice pilaf

This Basmati Rice Pilaf is a great Indian rice side dish that&#x27;s full of flavor! And thanks to your Instant Pot it&#x27;s done in under 30 minutes!

Basmati Rice Pilaf

Ghee

cumin seeds

Red Onion. chopped (thinly sliced)

Kosher Salt

Cardamom Pods

6-8 Whole Black Peppercorns

Whole Cloves

Cinnamon

Basmati Rice

Water

Rinse your rice and let it sit while you get ready for it.

Put the whole spices (cardamom, peppercorns, cloves, and cinnamon) into a muslin bag or a spice infuser and crush slightly.

Heat your pot and when it's hot, add the ghee and let it melt.

When it&#039;s hot enough to shimmer, add the cumin seeds and let them splutter. It will sound like popcorn starting to pop. If you&#039;re NOT using a muslin bag for your spices, you will add all spices at this point.

Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned (see pic).

Add the rice and mix until each grain is coated with ghee.

Add water and bag of spices and set it for 6 minutes at High Pressure.

For basmati, it's very important to let it steam for 10 minutes AFTER it's done its cooking. I opened up the instant Pot and stirred it once, and then closed it back up and let it rest again. You could add defrosted green peas at this point if you like.

That's it. Your Pilau is ready to serve.

Moist and flavorful basmati rice pilaf prepared on the stovetop. This recipe uses a special trick - heated broth (or water, if you perfer) - to achieve perfectly cooked, slightly al dente rice every time.

extra virgin olive oil

yellow onion, finely diced (roughly 1 cup)

garlic clove, smashed

salt + black pepper

white basmati rice,

bay leaf

chicken broth (or water)

flat leaf parsley

Heat the oil over medium-low heat in a...

Heat the oil over medium-low heat in a medium saucepan (3-quart capacity). Add the onion, smashed garlic clove, and a pinch of kosher salt. Sauté, stirring frequently, until softened and slightly translucent, about 4 to 5 minutes. If the pan gets dry, add a small splash of water to prevent the onions from gaining color.

As the onion is cooking, heat the chicken...

As the onion is cooking, heat the chicken broth in a large heat-proof measuring cup in the microwave for about 3 minutes, or until nearly boiling. *You can also heat the broth or water over the stovetop in a small pot, if you prefer.

Add the rinsed and drained basmati rice, dried...

Add the rinsed and drained basmati rice, dried bay leaf, and an additional 1.5 teaspoons Diamond Crystal kosher salt. Gently stir together until the oil coats every rice kernel and lightly toast the rice for 5 to 10 seconds.

Add the hot broth (or hot water, if...

Add the hot broth (or hot water, if using) and stir to combine. Place over high heat and bring to a vigorous boil. Thoroughly stir the rice mixture with a fork, cover with a tightly-fidded lid, and immediately reduce to low heat. Set a timer for 10 minutes.

Remove the pan from the heat. Remove the...

Remove the pan from the heat. Remove the lid and place a kitchen towel over the pot to absorb any excess moisture, then cover once again with the lid. Set a timer for 15 minutes. Fluff the rice with a fork, discard the bay leaf, and season with additional salt if needed. Garnish with chopped parsley or cilantro, if desired, and serve.

Leftover rice can be stored in a covered...

Leftover rice can be stored in a covered container in the refrigerator for 4 to 6 days; or frozen for up to 3 months and thawed in the refrigerator.

Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol’ rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!

Easy Rice Pilaf with Peas and Carrots

basmati rice

Extra virgin olive oil

yellow onion, (finely chopped)

garlic cloves, (minced)

peas

Kosher salt

coriander

paprika

Aleppo pepper

turmeric

walnut halves, (toasted)

pine nuts, (toasted)

¼ cup sliced almonds, (toasted)

¼ cup dried fruit, (such as raisins

Wash the rice very well a few times until the water is clear.  You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.

In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. 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 carrots have softened.

Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.

Allow the rice about 5 to 10 minutes to rest before serving.

Serve with the nuts and raisins on top.

https://content.jwplatform.com/videos/PBtjApTm.mp4

Middle Eastern Rice Pilaf

This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.

2 (28 grams) butter

yellow onion, diced small

6 cloves, chopped

1 (180 grams) basmati rice

2 1/2 (590 ml) chicken

salt and pepper (see instructions)

chives

almonds

In a wide pan with a lid (like this...

In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.

Add garlic to pan and cook, stirring, until...

Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes. 

Off the heat, place a clean kitchen towel...

Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.

https://mediavine-res.cloudinary.com/video/upload/t9sqkczeioxjzdv94dxb.mp4

Basmati rice pilaf is best-in-class rice pilaf. It's a super-versatile side dish that goes with almost everything, and it's super easy to make.

Seasoned with aromatic spices, Middle Eastern inspired Basmati Rice Pilaf is a delight for the senses. Studded with chickpeas and dried fruit, it&#039;s perfect as a side or main dish.

Basmati Rice Pilaf with Chickpeas and Dried Fruit

basmati rice ((brown

olive oil

onion (thinly sliced)

cinnamon

cumin

chickpeas ((15 ounces) rinsed and drained)

raisins

dates ((pits removed) chopped)

salt and pepper (to taste)

Prepare the rice according to the package directions or your preferred method.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft.

Next add the turmeric, cinnamon, cumin, raisins, dates and garbanzo beans, and stir until well combined and heated through.

Finally, add the cooked rice to the skillet and carefully fold in.&nbsp;

Taste and add salt and pepper, if desired.

Baghali Polo is a Persian saffron dill rice pilaf with a layer of crispy tahdig and dotted with fava beans.

Baghali Polo (Persian Dill and Fava Bean Rice)

salt

saffron,

fava beans, ((10 ounces))

dill,

vegetable oil

Rinse and soak the rice. Rinse the rice with cold water in a fine mesh sieve until the water runs clear. Place in a bowl and cover with cold water with two inches clear above the rice. Leave to soak for a minimum of 1 hour, preferably overnight.

Parboil the rice. Approximately 1 hour and 30 minutes before you want to serve your dish, begin cooking your rice. In a large non-stick pot, combine 6 cups of water and salt. Bring to a boil over high heat. Drain and add the rice, stir, and cook uncovered until al dente, about 5 minutes.

Bloom the saffron. While the rice boils, add the saffron to a ¼ cup water and set aside.

Stir in fava beans and dill. Add fava beans to the pot of rice, followed by the dill. Gently stir into the rice to distribute evenly. Turn the heat off and drain the rice into a colander. Rinse out the pot you cooked the rice in and place on the stove.

Prepare the tahdig. Pour vegetable oil into the pot. Do not turn on the heat yet. Into a small bowl, add 2  cups of the cooked rice, dill, and fava bean mixture and 2 tablespoons of bloomed saffron water. Mix until it has turned golden. Add this rice mixture to the bottom of the pot and pat down flat with the back of a spoon.

Spoon the rest of the rice into the pot. Then, layer by layer, add the remaining rice mixture with a drizzle of olive oil on each layer, creating a loose mountain shape peak in the pot. Pour the remaining saffron water over the top of the rice. Poke 5 holes evenly across with the end of the spoon.

Steam the rice. Put the lid on the pot and turn the heat to high (you should hear the rice start to crackle). Once steam starts to rise, about 3 minutes, reduce heat to the lowest setting. Take a tea-towel, wrap it around the lid, and place it back on the pot. Steam for a minimum of 1 hour.

Finish and serve. Remove the lid. The rice on the bottom of the pot should be crispy, this is called the tahdig, and the rice on the top should be fluffy. Gently fluff the top rice with a fork. Then spoon into a serving dish. Lift the tahdig and serve in a separate dish in one piece or break up and place around the edge of the rice.

Maqluba (Maglooba)

black pepper

eggplant

extra virgin olive oil,

cauliflower

chicken

allspice

yellow onion, (roughly chopped)

garlic cloves, (sliced)

bay leaves

green cardamom pods, (lightly crushed)

water

Chopped parsley, (for garnish)

Prep the rice. Rinse the rice through a colander until the water runs clear, then put in a medium bowl and cover with cold water by at least 1 inch. Add 1 teaspoon of salt and let sit for 10 minutes or so. Drain well.

Meanwhile, salt the eggplant. Season the eggplant slices on both sides with about 1 teaspoon salt and arrange them on a clean work surface or large tray. Let sit for 20 to 30 minutes to “sweat” any bitterness. With a paper towel, wipe the eggplant dry, removing the excess salt.

Get ready to roast the vegetables. Position a rack in the center of the oven and another one below it. Preheat the oven to 425°F. Lightly brush two large sheet pans with olive oil.

Season the cauliflower. In a large bowl, toss the cauliflower florets with 1 1/2 teaspoons salt and 1/4 cup of the olive oil. Transfer the cauliflower to one of the sheet pans and spread the florets in a single layer, making sure every floret is touching the pan. Arrange the eggplant slices on the other sheet pan in a single layer.

Roast the veggies. Add the cauliflower and eggplant to the heated oven and roast until the eggplant is soft, 15 to 20 minutes. Remove the eggplant from the oven. Keep the cauliflower in the oven and raise the heat to 450°F. Roast the cauliflower until soft and charred in some parts, about another 30 to 40 minutes. Remove from the oven.

Meanwhile, season the chicken. Place the chicken pieces in a large bowl and season with a scant teaspoon each salt and black pepper. Add 1 teaspoon of the allspice and 1/2 teaspoon of cinnamon. Toss to coat well.

Sear the chicken. In a nonstick 8-quart pot with a lid that is about 6 inches deep (or similar vessel of at least that depth), heat 3 tablespoons of olive oil. Add the chicken and onion, and cook over medium-high heat, tossing around, until the chicken is browned on both sides and the onion is tender and lightly caramelized, 8 to 10 minutes total.

Simmer the chicken. Add the garlic, bay leaves, cardamom, and water to the pot with the chicken. Season with a big pinch of salt (about 1/2 to 3/4 teaspoon), and bring to a boil, then reduce the heat to medium-low and cover the pot. Let the chicken simmer for 20 minutes. Then remove the chicken from the pot and set it on a large plate. Strain the cooking liquid through a sieve set over a bowl to reserve the liquid. Discard the bay leaves, onion, and cardamom pods.

Layer. Wipe the bottom of the pot clean. Add 2 tablespoons of the olive oil and arrange the tomato slices on the bottom of the pot, followed by the eggplant slices, the cauliflower, and the chicken. Pour in the rice on top (it will fill in the spaces between the chicken and vegetables), then sprinkle on the turmeric, the remaining teaspoon allspice, and the remaining teaspoon cinnamon.

Cook the Maqluba. Measure 2 cups of the reserved cooking liquid and pour over the rice. Push the rice and chicken down gently in the pot; you should be able to see the liquid rise up to the level of the rice, barely covering parts of it. If needed, add a little bit more cooking liquid (about 1/4 cup). Bring to a simmer over medium-high heat and cook for about 10 minutes. Turn the heat to low, cover the pot, and cook until the rice has absorbed all the liquid and is tender, about 30 minutes. When the rice is done, turn off the heat, leave the lid on the pot, and let rest for 15 to 20 minutes.

Toast the almonds. In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add the almonds and cook, tossing gently, until golden, 3 to 4 minutes. Using a spoon, transfer them to a plate lined with a paper towel.

Flip and serve. When ready to serve, carefully remove the lid of the pot and place a large, round serving platter on top of the pot (the platter needs to be larger in diameter than the pot). Using both hands, quickly invert the pot so that the platter is now on the bottom (call for help if you need it here; the pot may be heavy). Gently tap the bottom of the pot to help coax the rice and veggies to release. Carefully remove the pot to reveal the maqluba! Top with the toasted almonds and a sprinkle of parsley and serve.

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Basmati Rice Pilaf

Easy Rice Pilaf with Peas and Carro...

Basmati Rice Pilaf

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Maqluba (Maglooba)

Top 7 basmati rice pilaf recipes from across the web

The most viewed basmati rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basmati Rice Pilaf

Basmati Rice Pilaf

Easy Rice Pilaf with Peas and Carro...

Basmati Rice Pilaf

Basmati Rice Pilaf with Chickpeas a...

Baghali Polo (Persian Dill and Fava...

Maqluba (Maglooba)

The most viewed basmati rice pilaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine