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Basmati Rice Pilaf with Dried Fruit and Almonds

5 stars based on 35 votes

As promised, here’s the basmati rice pilaf that was pictured with the Chicken Kebabs a few weeks ago. Bright yellow, studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric — it will remind you of someplace exotic you’d like to travel far far away.

Basmati is a type of rice grown in the Himalayas and Pakistan. It’s incredibly fragrant with a light nutty flavor. “Bas” in Hindi language actually means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The grains are long, slender and fluffy compared to standard white rice.

It’s always a good idea to rinse basmati rice, otherwise it will be gummy and stick together.  It only takes a minute or two — all you have to do is place the rice in a bowl with water, and then swish it around to release any excess starch. Rinse the rice in several changes of water until the water runs almost clear.

Let the rice drain in a fine mesh strainer, then move on to the pilaf by melting the butter in a medium pot.

Add the onions and cook over gentle heat until soft and translucent.

Stir in the garlic and spices and cook until fragrant.

Next, toss in the rice and cook, stirring constantly, for a few minutes.

Add the water, salt and pepper and bring to a boil.

Cover and simmer over low heat until the rice is cooked, about 15 minutes. Sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (As you can see, I used a combination of currants and chopped apricots but feel free to use whatever you like.)

Finally, toss in the almonds and fluff the pilaf with a fork.

Serve and enjoy!

Recipe adapted and modified from Cooks Illustrated

Basmati Pilaf with Dried Fruits and Almonds

Servings: 4

Ingredients

  • 1-1/2 cups basmati rice
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onions, from one small onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 2 cloves garlic, minced
  • 2-1/4 cups water
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
  • 1/4 cup sliced or slivered almonds, toasted until golden

Instructions

  1. Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
  2. Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Nutrition Information

Powered by Edamam

  • Serving size: 4
  • Calories: 378
  • Fat: 12g
  • Saturated fat: 6g
  • Carbohydrates: 60g
  • Sugar: 2g
  • Fiber: 2g
  • Protein: 7g
  • Sodium: 740mg
  • Cholesterol: 23mg

Reviews & Comments

  • 5 stars

    The flavours in this rice pilaf are amazing. The almonds add the perfect crutch. I love it just as it is. It’s like eating candy!! Perfect pairing with the Middle Eastern Chicken Kebabs.

    - Karen Hildebrandt on September 17, 2017 Reply
  • Can this rice be served at room temperature? Thanks.

    - pauline on August 5, 2017 Reply
    • Sure. It also reheats nicely in the microwave if you want it warm.

      - Jenn on August 5, 2017 Reply
  • 5 stars

    Absolutely delicious and easy to make!

    - tara on July 24, 2017 Reply
  • Is it possible to make this in the oven?

    - Gay Lee Freedman on June 23, 2017 Reply
    • Gay, I think this would be best made on the stovetop- sorry!

      - Jenn on June 24, 2017 Reply
  • 5 stars

    Delicious! I was looking for a recipe for persian “Jeweled Rice” that I’d had at a party that the owner of the establishment added to our “potluck” and this looked similar. I make it with brown basmati and increase the liquid and cooking time accordingly, usually using half chicken broth and water (or water flavored with Better than Bouillon).

    - Rachel Hurd on June 22, 2017 Reply
  • Jenn, if I cheat and use Trader Joe’s jasmine rice that you microwave, how many cups of cooked rice should I use? Thanks, Carol

    - Carol Winkelman on May 27, 2017 Reply
    • Hi Carol, 3 1/2 to 4 cups would be the equivalent here. Enjoy!

      - Jenn on May 27, 2017 Reply
  • I love to include fruit in pilaf and this one is beautiful to behold and very delicious. I have served this with the lamb burgers and they go so well together! I hope you try this; equally nice with chicken or even pork.

    - Karen Aamodt on May 11, 2017 Reply
  • 5 stars

    Great recipe; easy & delicious!

    - Celia Jiral on May 9, 2017 Reply
  • 4 stars

    Just made this today. It was really good! I’m going to make it again for a group next week and want to perfect it. I followed directions exactly and the consistency was a bit heavy and not as fluffy as I was hoping it would be, although the flavor was wonderful. Suggestions?

    - Patrice on April 26, 2017 Reply
    • Hi Patrice, glad you liked it! In terms of the heaviness you mentioned, did you rinse the rice before cooking it and did you fluff it with a fork after cooking?

      - Jenn on April 27, 2017 Reply
      • I did rinse it several times, but I may have stirred in the fruit instead of sprinkling on top. Could that have affected texture? I reheated leftovers for dinner tonight and topped it with some mango salsa I had. Addicting! Thank you for this recipe. Really unique!

        - Patrice on April 27, 2017 Reply
        • I don’t think that stirring in the fruit would’ve made any difference. Is there any chance you used a bit too much water? That’s the only other thing that I think would cause it to be heavy/sticky.

          - Jenn on May 1, 2017 Reply
  • I make this all the time in my rice cooker Jenn. Do the sautéing first, add to rice and water, cook and add in fruit as per recipe at the end. I don’t think I have ever made this for company when someone hasn’t asked for the recipe!! Thanks again for all the great recipes.

    - Lori on April 25, 2017 Reply
  • Do you think I can make this rice in my rice cooker?

    - sara on April 24, 2017 Reply
    • Hi Sara, I think so, but you’ll need to follow the manufacturer’s instructions. The quantities may be different than what’s specified here.

      - Jenn on April 24, 2017 Reply
  • 5 stars

    This was amazing! I strongly recommend making this the day before and reheating before serving. The leftovers were sooo good once all the flavors had time to marinate overnight!

    Also I used brown basmati rice for this (not on purpose–the fiance bought the wrong kind) but it came out great anyway.

    - KJ on April 4, 2017 Reply
    • You should NEVER reheat rice!

      - Chef001 on April 11, 2017 Reply
  • 5 stars

    Made this on the day for my lunch party while the Chicken Kebabs were BBQ grilling. Was tasty! I was planning to use a rice cooker but then decided to follow your recipe for the stovetop pot and it was just as quick and easy, thanks!

    - Kate on March 20, 2017 Reply
  • If i’m making the basmati rice pilaf for 12 people (tripling the recipe) – using a big pot – will i need to allow more time for the cooking.
    working on my timing. will do chicken kebobs also.
    thanks. alice

    - alice meiners on January 4, 2017 Reply
    • Hi Alice, It’s likely that the cooking time will be about the same, but I’d keep an eye on it. Hope everyone enjoys!

      - Jenn on January 4, 2017 Reply
  • 5 stars

    I made this for Middle Eastern night at my cooking group. It was the first dish to be completely gone within the first 20 minutes!
    My husband lived/worked in the UAE for several years before we married and he loved this. It is truly easy and delicious.

    - LadyRedShoes on October 16, 2016 Reply
  • 5 stars

    Lovely dish–served to a group with kebabs, pita, olives, hummus and tomato, cucumber, red onion & lettuce salad with Greek dressing. Best comment: “I’ve never had middle eastern food before. I think I need this recipe”

    - Cathy Carpenter on October 6, 2016 Reply
  • 5 stars

    This complimented the tandoori chicken so well! I love this dish!

    - Danette on October 6, 2016 Reply
  • Do you think the recipe would work if I cheat and use microwave jasmine or basmati rice and simply add sautéed onion, spices etc to the rice?

    - Maureen on August 29, 2016 Reply
    • Yes Maureen, I think that would work.

      - Jenn on August 29, 2016 Reply
  • 5 stars

    My daughter who hates rice and will not eat it, actually liked this. Great job on the recipe, it’s a winner in my house

    - Lana on August 3, 2016 Reply
  • Where you have the nutrition info, you say “Serving Size-4”. So is the information for ONE serving or all FOUR? 407 calories seems like a lot for one serving of rice. Thanks!!

    - Barbara on July 16, 2016 Reply
    • Hi Barbara, The nutritional info is just for 1 serving. I think what elevates the calories here is the butter, almonds and dried fruit. I did rerun the numbers to make sure they were correct and have updated them slightly (based on the tool that I use always updating information). The calories per serving now come in at 378. Hope that helps!

      - Jenn on July 16, 2016 Reply
  • Hi, I made this last night and followed the instruction exactly as written, when it came time to serve the rice, it was crunchy, this is the first time I’ve made this recipe. Was there something that could have happened? By the way, your website is amazing!! thank you

    - Giselle Gallant on April 13, 2016 Reply
    • Hi Giselle, it could be that the rice didn’t cook quite long enough as different brands vary a bit. Next time you may want to cook it a bit longer. (Because of the longer cooking time, you may need to start out with just a bit more water.)

      - Jenn on April 13, 2016 Reply
      • 5 stars

        thank you very much for the quick reply, I will add a bit more water and cook for a bit longer, I love your site, the only one I use for all my cooking!

        - Giselle on April 14, 2016 Reply
  • 5 stars

    This was amazing! I made it for a dinner party with Chicken Kabobs and Tzatiki. It was a hit!

    - Giota on April 1, 2016 Reply
  • 5 stars

    This rice is delicious and pretty.

    - Laura Kargov on January 10, 2016 Reply
  • 5 stars

    I made this rice last night for a party of 15. It was a crowd favorite, and I got so many compliments!

    - RB on December 25, 2015 Reply
  • 5 stars

    Made this dish last night it was a hit the crowd.

    - Bea on December 20, 2015 Reply
  • Hi Jen, I am thinking about making this side. I want to use basmati brown rice any suggestions.

    - Bea on December 18, 2015 Reply
    • Hi Bea, Sounds great. You can just proceed with the recipe as it’s written, but pay attention to cooking time on the package of rice in case it differs at all from regular basmati rice.

      - Jenn on December 19, 2015 Reply
  • 5 stars

    My family loved this rice dish! My husband who normally is picky about fruits and nuts in his food, loved it! And so easy to make.

    - Pat M on December 3, 2015 Reply
  • Hello, oops… How much water should I have used? Mine came out a bit soggy. Attempting to dry it out now.

    My eyes widened when i poured the rinsed rice into the sautéed mix and the rice absorbed the mixture. Enlightening!

    Thanks!

    - Jon on November 12, 2015 Reply
    • Hi Jon, It’s 2-1/4 cups.

      - Jenn on November 14, 2015 Reply
  • 5 stars

    I served this with the chicken kabobs from this site, and did not add the dried fruits or nuts this first time out because I was serving it to children who can be picky about garnishes. The rice is amazing, just like a restaurant, and was well loved by all. Once the kiddos get more adventurous I’ll make it according to the original recipe. Thanks for another all-star family recipe!

    - Yvonne on October 29, 2015 Reply
  • Wow! Rarely does a recipe look exactly like the picture when making it. This is dead on, seasoning is perfect and turmeric makes it absolutely beautiful. Flavors are bold, it is healthy and I can’t wait to make it again.

    - Dan on October 27, 2015 Reply
  • I am so impressed with your recipes. I have never cooked with dry fruits, and wanted to know if I could use dried cranberries? Thank you!

    - Maribel on September 7, 2015 Reply
    • Thanks, Maribel! Yes, it’s fine to use dried cranberries 🙂

      - Jenn on September 8, 2015 Reply
  • 5 stars

    Excellent recipe. I wanted to use my rice cooker so sautéed onion, garlic and spices as directed, transferred to rinsed rice in rice cooker. Gave it a good stir, let it sit for 10 minutes, added water etc. as instructed.

    - Lori jones on August 27, 2015 Reply
  • 5 stars

    This has become a standard in my house, we usually serve it with the Middle Eastern Kabobs. It’s easy to customize with whatever fruit and nuts you have on hand – I’ve used dried apricots, currants, golden raisins and even cranberries for the fruit, and almonds, pistachios or cashews for the nuts. Delicious.

    - Adrian on August 27, 2015 Reply
  • 5 stars

    This was absolutely delicious! Glad I doubled the recipe!! Thanks so much!

    - Abbie on August 18, 2015 Reply
  • im making this today but can this be made ahead of time then just re heated?

    - Jill on July 25, 2015 Reply
    • Hi Jill, Yes, no problem to make ahead. Enjoy!

      - Jenn on July 26, 2015 Reply
      • Hi Jill,

        Did you reheat your rice and if so how was it?
        Jenn, how would you recommend re-heating a few hours later?

        Thank you

        - Lisa on March 21, 2017 Reply
        • Hi Lisa, this reheats nicely– the microwave works well for this.

          - Jenn on March 21, 2017 Reply
  • 5 stars

    Absolutely delish! This recipe is a definite must try.
    Used golden raisins for the fruit.

    - Bexster on July 21, 2015 Reply
    • 5 stars

      Had it with the Middle eastern Chicken kabobs and it was also fantastic!
      Thanks for these great recipes.
      Really appreciate the side dish recipes.
      Look forward to trying some more!

      - Bexster on July 21, 2015 Reply
  • 5 stars

    Incredible. I used dried mango for the fruit, and will increase the amount of that and the almonds next time. Thank you for a wonderful recipe!

    - Mrs T on July 19, 2015 Reply
  • 5 stars

    This rice was really easy to make and absolutely delicious. I made it to go with the middle eastern chicken kebabs and it was a great pairing. I added dates and dried apricots for the dried fruit. I will make this over and over again!

    - Maria on July 8, 2015 Reply
  • Can this be made in a rice cooker?

    - Carrie on May 11, 2015 Reply
    • Hi Carrie, I think so, but you’ll need to follow the manufacturer’s instructions. The quantities may be different than specified here.

      - Jenn on May 13, 2015 Reply
  • 5 stars

    Hi can you make this a head of time say 1-2 days a head?

    - shonna on May 9, 2015 Reply
    • Hi Shonna, Yes, it reheats well.

      - Jenn on May 9, 2015 Reply
  • 5 stars

    I didn’t have any basmati so I ended up using jasmine rice also used golden raisins for the dried fruit, pecans instead of almonds, and accidentally left out the Tumeric until the very end ! Even with all these mess ups/subs the rice came out wonderful! Only imagine how wonderful it would’ve been if I followed the recipe exactly

    - Peggy on April 14, 2015 Reply
  • Can I use regular rice for this recipe if I don’t have basmati or sweet brown rice, barely and wild rice blend? Or will it effect the overall flavor to much?

    - Florence on March 26, 2015 Reply
    • Hi Florence, It will work, but you’ll need to change the cook time and liquid measurement depending on which type of rice you use.

      - Jenn on March 27, 2015 Reply
  • 5 stars

    We had friends over for dinner on Saturday and I made this rice. We all loved it! There was a little left over which I sent home with our guests. We loved it so much I made it again tonight. Served it with salmon. Followed the recipe exactly. I will be making this often!

    - Diana on March 2, 2015 Reply
  • 5 stars

    Hi Jenn! I am making this along with your Middle Eastern Kebabs for a special birthday party and I am truly excited! I was wondering, I am going to be tripling this pilaf recipe, would the rice cook within 15 minutes as well, despite having much more rice to cook? Thanks in advance!

    - Joanne on February 8, 2015 Reply
    • Hi Joanne, Cook time should be about the same. Hope everything turns out well!

      - Jenn on February 8, 2015 Reply
  • 5 stars

    I made this, along with the tandoori chicken thighs last night and it was AMAZING! My boyfriend, who is a chef, raved about both of them! The rice pilaf was a perfect accompaniment to the chicken. Thank you!

    - Melissa on February 2, 2015 Reply
  • This looks delicious! I’m planning on making Chicken Marbella for special company this Sunday . Do you think that this Basmati Rice Pilaf recipe would go well with that or compete with too much flavor? Also, can you suggest a wine that would go well with the meal? (Also planning to make a salad and your haricot vert and shallot recipe) Oh… and planning to also make the lemon squares for dessert. Any feedback about the menu or drinks would be really appreciated! I’m an enthusiastic novice! (But I have made Chicken Marbella before and love it!) Thanks!!!

    - Phyllis on January 8, 2015 Reply
    • Hi Phillis, I think the basmati rice pilaf would be nice but I would probably omit the dried fruit and spices (okay to leave in the turmeric, as it’s really just for color). The rest of the menu sounds absolutely perfect! As for the wine, there’s a lot going on in the dish so I’d stick to a crisp and clean white. Here’s a link with some options:

      http://blog.virginwines.co.uk/winezone/wine-styles/clean-crisp-whites/

      Or if you prefer red, I’d go with something light like Pinot Noir.

      - Jenn on January 8, 2015 Reply
  • Can I make the rice minus the fruit and nuts? Just want a nice flavored rice

    - Lad on September 29, 2014 Reply
    • Hi Lad, Yes that would be fine.

      - Jenn on September 29, 2014 Reply
  • 5 stars

    This rice is truly delicious. I followed the recipe to a “t” and used dried cranberries and golden raisins for the fruits. It was so good. I would say that the recipe makes more like 6 servings rather than 4.

    - Katherine on September 20, 2014 Reply
  • 5 stars

    Delicious! Made it once just as is, but second time, made a few changes. Cooked for 25 minutes (v. low – have gas stove); added 1 tsp of turmeric (makes the color more yellow) and a few bay leaves, which I removed before stirring/fluffing up the rice @ the end. Also doubled up the quantity of dried fruit. Love the texture of the rice and so different than when I use for making Asian rice (cook that in a rice cooker), so nice to see basmati being so versatile.

    - Lee-sa on September 11, 2014 Reply
  • 5 stars

    This rice is addictive. My SO and I kept going back for more. Truly perfect rice. The instructions were SO spot on. I love Basmati rice, and this is one of the few times it came out perfectly!

    - Edi on July 25, 2014 Reply
  • 5 stars

    I made the Basmati Rice Pilaf for company and served it in a large platter and added a variety of chopped dried fruits for color. It was delicious and looked magnificient! Thank you, this recipe is a keeper and makes a great presentation.

    - Debbie Freschl on July 2, 2014 Reply
  • 5 stars

    This rice pilaf is AMAZING! The rice was the perfect consistency, and so fragrant and flavourful, thanks to the spices and aromatics! Thank you for posting this lovely recipe. Oh, and thanks for the basmati-rinsing tip. I’ve never been satisfied with my rice dishes until I followed your instructions. I will never again use basmati without rinsing first.

    - Jenn on June 22, 2014 Reply
  • I can almost smell it…. Im makin this for my family friday…. The rice looks really yummy beautiful n colorful… Mmmmmm

    - Suzy on March 21, 2013 Reply
  • My husband is Middle Eastern, and when he tried this rice, it took him back to his childhood. You nailed it with this recipe!!

    - Donna on March 10, 2013 Reply
  • I made it last Thanksgiving. It is delicious! Next time I will double or even triple the dried fruits, I think it will be more flavorful. But this is a personal taste. Thank you Jenn for great instruction: very easy to follow!

    - Nella on March 9, 2013 Reply
  • Rice is a favorite in our house, and so I am always quick to spot a new variation. Your combination of spices and dried fruit is a showstopper…fragrant, colorful, perfect blend of sweet and savory. Substituted raisins for currents.

    - Kim Pike on March 9, 2013 Reply
  • So pretty and a great dish to serve with chicken.

    - Kathy on March 9, 2013 Reply
  • Easy and delicious!

    - Mandy on March 9, 2013 Reply
  • I was looking for a good recipe to make rice with dry fruits and this Is it! I am planning to make it for this Thanksgiving. Jenn, can I make this rice a day before with so much cooking to do on Thanksgiving day?

    - Nella on November 21, 2012 Reply
    • Hi Nella, You can definitely make it ahead and reheat it in the microwave!

      - Jenn on November 21, 2012 Reply
      • Thank you!

        - Nella on November 21, 2012 Reply
  • This rice has been on my todo list every since you posted the picture with the chicken kebabs. I made both tonight. I let the chicken marinade for a day and a half this time and it was super flavorful and tender. My husband requested I add these to his list of favorites. I used a mix of raisins + the dried apricots. It really makes the dish. I used about 1/2 c of fruit.

    - Danita on October 10, 2012 Reply
  • I tried this one and it was really good for a side dish.

    - Linda Chaviano on October 10, 2012 Reply
  • this looks amazing. thank you for sharing this recipe! I can’t wait to make it!

    I am sure not a traditional ingredient, but I wonder if I can add green olives to it?

    - Hope on October 9, 2012 Reply
    • Hope, I think green olives would be delicious in this…great idea!

      - Jenn on October 9, 2012 Reply
      • Thanks, Jenn! You convinced me – olives it is! haha

        - Hope on October 10, 2012 Reply
  • I always cook with basmati rice. It is my favorite! I will definitely have to try this.

    - Cooking on a Dime on October 7, 2012 Reply
  • This is a first for me and this recipe was so easy to make, very flavorful and my family, who shy’s away from new recipe’s loved it.

    I love your recipe’s and this is a keeper to make many times over. Thanks for the step by step, everyone can be an accomplished Chef like you.

    - S L Bennetti on October 7, 2012 Reply
  • This recipe sounds wonderful. I’ll make it tonight. I was looking for a carb to go with my steamed fish & chinese cabage. Turmeric is so healthy as well.
    So glad this came up today.
    Thank you for all your great Recipes.

    - Gail on October 4, 2012 Reply
  • Thanks for the rinsing hint for basmati! Do you rinse all of your rice before cooking? I can’t wait to try the recipe, it looks delicious!

    - becky on October 4, 2012 Reply
    • Hi Becky, I don’t rinse all of my rice, but with basmati it’s a good idea.

      - Jenn on October 10, 2012 Reply
  • When my kithen reno is complete (hopefully in a couple of weeks), I am making this AND the kebabs. I can’t wait to make this using my new Miele appliances!

    - marjory on October 4, 2012 Reply
  • I love basmati rice..I cook with it a lot. Great recipe!

    - Ashley @ Wishes and Dishes on October 4, 2012 Reply
  • I can smell it over the airwaves !! All Jennifer’s recipes are hits..and are presented so beautifully and clearly. This one is on my menu for Friday night.

    - Ellen Gold on October 4, 2012 Reply

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