Aromatic Basmati Rice With Apricots And Cashews Recipes

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BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • 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. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

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 WITH APRICOTS



Basmati Rice Pilaf With Apricots image

This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook "Making it Easy."

Provided by Oolala

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dried apricot, chopped
2 slices lemon zest, wide strips
2 cups water, cold
2 tablespoons unsalted butter
1 teaspoon garam masala
1 medium onion, diced
1/4 teaspoon kosher salt
1 cup basmati rice, uncooked, lightly rinsed and drained
fresh ground black pepper
1/3 cup mint leaf
1/4 cup pistachios, can use cashews, unsalted and toasted

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 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 teaspoons 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 the saucepan.
  • Meanwhile, toast the nuts and set aside.
  • Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
  • Mound the pilaf on a serving dish and tear the mint over it and top with nuts.

Nutrition Facts : Calories 297.3, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 119.2, Carbohydrate 45.8, Fiber 3.6, Sugar 6.5, Protein 6

FRAGRANT APRICOT RICE



Fragrant Apricot Rice image

This rice dish is made lively with dried apricots, fresh ginger root, onion, garlic, coriander and basil. Make a meal out of this or serve as a side.

Provided by Rita1652

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 ounces diced onions (1 medium)
2 cloves garlic, minced
1/8 ounce ginger (size of an American quarter)
1/2 tablespoon coriander seed
1 teaspoon dried basil
1 cup white rice
2 ounces dried apricots, diced
1/3 cup white wine
1 teaspoon lemon, zest of
2 cups hot water or 2 cups broth
1/2 teaspoon salt
pepper
1 -2 tablespoon crushed cashews

Steps:

  • In a hot heavy bottom pan heat butter and oil
  • Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
  • Add zest and water simmering covered over low heat for 20-25 minutes
  • Fluff with fork and season with salt and pepper
  • Top with cashews and garnish with fresh basil

AROMATIC BASMATI RICE (RICE COOKER)



Aromatic Basmati Rice (Rice Cooker) image

From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.

Provided by IngridH

Categories     Rice

Time 1h1m

Yield 3 serving(s)

Number Of Ingredients 5

1 cup basmati rice
1 1/2 cups water
1/4 teaspoon salt
1 cinnamon stick (4 inches)
3 green cardamom pods

Steps:

  • Rinse the rice in a fine strainer, then drain thoroughly.
  • Place all ingredients in the rice cooker bowl, and swirl to combine.
  • Set the machine for the regular white rice cycle.
  • When the machine shifts to 'keep warm', set a timer for 15 minutes.
  • After 15 minutes, fluff rice with the plastic paddle or a wooden spoon.
  • Serve now, or leave on 'keep warm' for up to 4 hours.

Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 201.7, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9

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