This looks delicious! sunday : 11 am – 6 pm . If you’re going to use spinach I’d chop it up before adding it; I think it will be easier to evenly distribute through the rice that way. I feel like this meal needs a vegetable and I’m trying to figure out what or how to add one. this looks amazing. One of my family’s new favourites. 1/2 medium onion, sliced into fine half Rings. Hi Alice, It’s likely that the cooking time will be about the same, but I’d keep an eye on it. It is great for meatless meals as I am allergic to beans and peas. I modified it to make it into a complete vegetarian meal. The rice was the perfect consistency, and so fragrant and flavourful, thanks to the spices and aromatics! It came out sooo good! Where you have the nutrition info, you say “Serving Size-4”. My family loved this and could not stop talking about it! You convinced me – olives it is! Is there any chance you used a bit too much water? I scooped out the insides of an eggplant, diced, then spiced the eggplant chunks with the same spices used in the recipe and broiled the eggplant chunks in the oven along with the eggplant shell. Will definitely become a classic at our place! I am Australian living on the North Coast of NSW and some time ago I accidently bought these lovely coloured spoons to discover they were American measurements however they have been well used. working on my timing. So simple yet so tasty. 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 has got to be the best rice dish I’ve ever eaten! Like so many others I am addicted to your recipes! Sugar- 1/4 tsp Oil- 3 tbsp Restaurant Style Fish Manchurian Ingredients for batter Corn. This website is written and produced for informational purposes only. The recipes are easy to follow, quick to make, and include ingredients that I already have or are easy to find. I am planning to make it for this Thanksgiving. Please let me know by leaving a review below. 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. Had this with chicken and beef kabobs on Father’s Day. But it is so much better than plain rice! The only way I’d tweak this recipe would be to go a bit heavier on the spices–it came out more delicately than I prefer, considering there’s so much good stuff in here! And I didn’t have currents so I used raisins. Just delicious. Would this pilaf pair well with your chicken tikka masala or would plain basmati rice be better? Thank you so much Jenn! Add water, salt and pepper to rice and return to a boil. Do you think so or should I stick with something simpler? Great recipe! The rice pilaf was a perfect accompaniment to the chicken. I wanted lower sodium so I only used 1/2 tsp salt but doubled the cumin and turmeric. Do the sautéing first, add to rice and water, cook and add in fruit as per recipe at the end. It was delicious and looked magnificient! Yes, Lynda, I would recommend it; if not, it will be gummy. Prep time: 15 minutes. It was a hit! I used walnuts because I’m allergic to almonds and for the dried fruits used a mixture of golden raisins and chopped dates. Copyright © 2010 by Random House. Thanks for the step by step, everyone can be an accomplished Chef like you. You nailed it with this recipe!! Also doubled up the quantity of dried fruit. Just tried this rice dish and it was absolutely delicious! I remember the rice being yellow and having bits of fruit in it. Do you think I can make this rice in my rice cooker? Next time will serve with Naan bread. Can you substitute the basmati rice with “cauliflower rice”? I made this with the Mediterranean chicken earlier this evening and I am still thinking about how delicious this rice is! This rice has been on my todo list every since you posted the picture with the chicken kebabs. Do you think this will work as a side dish With a middle eastern lamb stew? Read more…, Plus free email series "5 of a Classically Trained Chef", 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Thank you for a wonderful recipe! Rice is a favorite in our house, and so I am always quick to spot a new variation. Thank you for all your great Recipes. Afterwards, I wanted the gooeier shredded parm instead for this dish. As for the wine, there’s a lot going on in the dish so I’d stick to a crisp and clean white. Very flavorful but not overwhelming. Stir until they are plump, just a few seconds. I am a “conservative” eater (picky if you prefer!) I nice little kick! I strongly recommend making this the day before and reheating before serving. Delicious! And so easy to make. Followed the recipe exactly. Wow! Love your site…. It was the first dish to be completely gone within the first 20 minutes! Sure, but you’ll want to cut back on the added salt so that the finished dish isn’t too salty. Hope that helps! I have since ordered your book and can’t wait for what ‘we’ make next! And you’ll need to increase the water accordingly. Thanks! BOMB!! I love this recipe but can the rice be substituted with quinoa? Studded with dried fruit and almonds, and scented with warm spices, this basmati rice pilaf pairs beautifully with my Middle Eastern Chicken Kebabs, Lamb Kofta, or Grilled Moroccan Meatballs. Hi Lisa, this reheats nicely– the microwave works well for this. The basmati rice has a wonderful fragrance but different types of rice may be used, jasmine rice is delicious also. Suggestions? I paired it with your Persian kebabs recipe and it was to die for. This rice is addictive. I added dates and dried apricots for the dried fruit. Hi Jenn. Assuming this is alright – Is it better to leave then cleaned rice in the strainer out on the counter or in the fridge? I used dried mango for the fruit, and will increase the amount of that and the almonds next time. Will definitely make this again. This recipe is a keeper! I will make it again, perhaps with the suggested saffron and/or stock. Served with ginger plum sauce and beurre blanc, almond basmati rice pilaf - 38 Pan Fried Oysters* Fresh yearling oysters served with almond basmati rice pilaf - 24 Alaska Lingcod ‘n Chips 3 pieces of lingcod in our award-winning light tempura batter. The calories per serving now come in at 378. This was delicious! And then – just leave it in the strainer? I’m an enthusiastic novice! I made both tonight. Made this 2x in the last 2 weeks. Be sure not to leave your spices cooking too long or they will burn. Hi Jenn, I’ve been enjoying a lot your recipes for some time and even purchased your cookbook, I cannot ever remember purchasing a cookbook for myself as I prefer to browse the web. Also I used brown basmati rice for this (not on purpose–the fiance bought the wrong kind) but it came out great anyway. My 2 and 3 year old love it, as well. Really need to rinse the Basmati rice at least 5 times as the last time I made this I only soaked and rinsed 3 times and it was a little stickier than I like. When my kithen reno is complete (hopefully in a couple of weeks), I am making this AND the kebabs. Serve hot Restaurant Style Chicken Curry with steamed rice. Hope that helps! This is very reminiscent of a biryani dish to me, which is one of my favorites. What would you suggest for dessert? It’s always a good idea to rinse basmati rice, otherwise, it will be gummy and stick together. Jenn this was so amazing and so simple! Hello, Can I use whole wheat basmati rice for this? Jenn, how would you recommend re-heating a few hours later? My husband requested I add these to his list of favorites. Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. I usually make plain rice, I tried your pilaf with what I had, and liked it. Didn’t last long enough to get a photo though. This is dead on, seasoning is perfect and turmeric makes it absolutely beautiful. 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! I was expecting more of a middle Eastern spiced rice with hits of sweet from the fruit, but I think maybe the size of the dish requires more spice, more salt and a splash of tang…? We have leftovers we’d love to enjoy later. can you make this dish ahead , in part or entirely and then reheat? My husband lived/worked in the UAE for several years before we married and he loved this. 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