Basmati Rice Pilaf with Dried Fruit and Almonds
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This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Scented with warm spices and studded with dried fruit and almonds, this golden rice pilaf, adapted from Cooks Illustrated, pairs beautifully with chicken kabobs, lamb kofta, grilled Moroccan meatballs or falafel. It is made with basmati rice, a type of rice grown in the Himalayas and Pakistan that is incredibly fragrant with a light nutty flavor. “Bas” in the Hindi language actually means “aroma” and “mati” means “full of,” so the word basmati translates to “full of aroma.” The grains are long, slender, and fluffy compared to standard white rice.
What you’ll need to make Basmati Rice Pilaf with Dried Fruit and Almonds
Step-by-Step Instructions
Begin by rinsing basmati rice. It only takes a minute or two — simply 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.
Place the rice in a fine mesh strainer set over a bowl and let drain.
Melt 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, add 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. (I use a combination of currants and chopped apricots, but feel free to use whatever you like.)
Finally, add the almonds.
Toss the rice pilaf with a fork.
Transfer to a serving bowl and enjoy.
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Basmati Rice Pilaf with Dried Fruits and Almonds
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Ingredients
- 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
Instructions
- 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 Information
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- Per serving (4 servings)
- Calories: 378
- Fat: 12g
- Saturated fat: 6g
- Carbohydrates: 60g
- Sugar: 2g
- Fiber: 2g
- Protein: 7g
- Sodium: 740mg
- Cholesterol: 23mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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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!!
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!
It’s a pretty hearty serving. Most bags of rice have a serving size of .25 cup uncooked rice. This recipe has 1.5 cups or .375 cups each. Plus the butter, fruit and almonds. But it is so much better than plain rice!
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
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.)
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!
This was amazing! I made it for a dinner party with Chicken Kabobs and Tzatiki. It was a hit!
This rice is delicious and pretty.
I made this rice last night for a party of 15. It was a crowd favorite, and I got so many compliments!
Made this dish last night it was a hit the crowd.
Hi Jen, I am thinking about making this side. I want to use basmati brown rice any suggestions.
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.
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.
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!
Hi Jon, It’s 2-1/4 cups.
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!
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.
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!
Thanks, Maribel! Yes, it’s fine to use dried cranberries 🙂
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.
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.
This was absolutely delicious! Glad I doubled the recipe!! Thanks so much!
im making this today but can this be made ahead of time then just re heated?
Hi Jill, Yes, no problem to make ahead. Enjoy!
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
Hi Lisa, this reheats nicely– the microwave works well for this.
Absolutely delish! This recipe is a definite must try.
Used golden raisins for the fruit.
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!
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!
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!
Can this be made in a rice cooker?
Hi Carrie, I think so, but you’ll need to follow the manufacturer’s instructions. The quantities may be different than specified here.
Hi can you make this a head of time say 1-2 days a head?
Hi Shonna, Yes, it reheats well.
This was absolutely a fantastic dish! I made it on Christmas Day. I can’t say that I followed the recipe exactly as written because I hardly ever do for any recipe. I know that I subbed half the water for chicken broth because I had extra chicken broth. This is a keeper. Thanks for sharing.
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
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?
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.
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!
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!
Hi Joanne, Cook time should be about the same. Hope everything turns out well!
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!
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!!!
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.
Can I make the rice minus the fruit and nuts? Just want a nice flavored rice
Hi Lad, Yes that would be fine.
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.
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.
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!
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.
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.
I can almost smell it…. Im makin this for my family friday…. The rice looks really yummy beautiful n colorful… Mmmmmm
My husband is Middle Eastern, and when he tried this rice, it took him back to his childhood. You nailed it with this recipe!!
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!
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.
So pretty and a great dish to serve with chicken.
Easy and delicious!
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?
Hi Nella, You can definitely make it ahead and reheat it in the microwave!
Thank you!
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.
I tried this one and it was really good for a side dish.
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, I think green olives would be delicious in this…great idea!
Thanks, Jenn! You convinced me – olives it is! haha
I always cook with basmati rice. It is my favorite! I will definitely have to try this.
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.
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.
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!
Hi Becky, I don’t rinse all of my rice, but with basmati it’s a good idea.
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!
The great thing about all of Jenn’s recipes is that once you make them according to the recipe they lend themselves to all kinds of variations. I’ve made this rice several times and the spices reminded me of the Thai rice that my fav Asian restaurant makes. This time I tweaked it as follows – I added almost three cups of water bc I like soft rice, added raisins, salted cashews and a can of pineapple chunks and it was exactly like the restaurant’s version minus the frying. So tasty and served with the chicken kabobs. It does make a lot but a previous commenter asked if the rice could be frozen and the answer is yes (not sure the pineapple would freeze well but most likely I won’’t have any leftovers anyway).
I love basmati rice..I cook with it a lot. Great recipe!
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.