Curried Rice Pilaf
Elevate your mealtime with this vibrant and aromatic Curried Rice Pilaf, a one-pot dish that brings together the rich flavors of Indian-inspired spices, tender basmati rice, and colorful vegetables. Infused with curry powder, turmeric, and a hint of warm cinnamon, this pilaf is perfectly balanced with sweet bursts of raisins and the crunch of toasted slivered almonds. Frozen peas and diced carrots add a pop of color and nutrition, while fresh cilantro provides a refreshing finish. Quick and easy to prepare in just 35 minutes, this recipe is an excellent choice for a flavorful side dish or a satisfying vegetarian main course. Perfect for weeknight dinners or special gatherings, this dish is sure to impress with its bold taste and beautiful presentation.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 teaspoon, freshly grated ginger
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 1 cinnamon stick
- 2 cups vegetable broth
- 1 medium, diced carrot
- 0.5 cup frozen peas
- 0.25 cup raisins
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, toasted slivered almonds
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan or deep skillet, heat the unsalted butter and olive oil over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and freshly grated ginger, cooking for an additional 1 minute until fragrant.
Sprinkle the curry powder, ground turmeric, and ground cumin over the onion mixture. Add the cinnamon stick and stir to coat the spices evenly, cooking for 1 minute more to toast the spices.
Add the rinsed and drained basmati rice to the pan, stirring to coat the grains with the spice mixture.
Pour in the vegetable broth and stir in the diced carrot, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer gently for 15 minutes.
After 15 minutes, remove the lid and quickly add the frozen peas and raisins on top of the rice. Replace the lid and continue to cook for another 5 minutes.
Turn off the heat and let the pilaf sit, covered, for 5 minutes to allow all the flavors to meld together.
Remove the cinnamon stick and fluff the rice gently with a fork, incorporating the peas and raisins.
Transfer the curried rice pilaf to a serving dish and garnish with chopped fresh cilantro and toasted slivered almonds.
Serve warm as a side dish or enjoy as a complete meal.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 45.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2104 mg | 45% | |
*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.
