Braised Pilaf Rice
Elevate your dinner table with the aromatic allure of Braised Pilaf Rice, a dish that combines perfectly fluffy basmati rice with the warm, earthy notes of cumin, turmeric, and cinnamon. This recipe begins by toasting the rice in a buttery olive oil blend, alongside sautéed onion, garlic, and tender carrots to build layers of flavor. Simmered in broth and infused with a bay leaf and cinnamon stick, this pilaf boasts a subtly spiced yet comforting profile. The result is a vibrant golden-hued rice dish that's beautifully garnished with fresh parsley for a fragrant finish. Perfect as a versatile side or a stand-alone entrée, this Braised Pilaf Rice is both easy to make and bursting with Middle Eastern-inspired flavors, ideal for weeknight dinners or festive occasions alike.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 1 medium (diced) Carrot
- 2 cups Chicken or vegetable broth
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 0.25 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
In a medium-sized pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent and soft.
Stir in the minced garlic and diced carrot. Cook for another 2-3 minutes until the garlic is fragrant and the carrot begins to soften.
Add the rinsed and drained rice to the pot. Stir frequently for 2-3 minutes, allowing the rice to be coated in the butter and oil mixture and lightly toasted.
Pour in the chicken or vegetable broth, and then add the bay leaf, cinnamon stick, ground cumin, turmeric powder, salt, and black pepper. Stir to combine.
Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, turn off the heat and leave the pot covered for an additional 10 minutes to allow the rice to absorb any remaining liquid and finish cooking through.
Remove the lid and discard the bay leaf and cinnamon stick. Fluff the rice gently with a fork.
Transfer the braised pilaf rice to a serving bowl or platter, and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
