Pumpkin Almond Pilau Rice
Elevate your dinner table with this vibrant and flavorful Pumpkin Almond Pilau Rice—a delightful fusion of warm spices, tender pumpkin, and aromatic basmati rice. This easy-to-make dish features the golden hues of turmeric, the warm embrace of cinnamon and cardamom, and a delightful crunch from toasted almonds and sweet pops of raisins. Cooked in savory vegetable stock, the rice is perfectly fluffy and infused with a medley of heady aromas. Whether you're looking for an impressive side dish or a satisfying vegetarian main, this recipe is a crowd-pleaser that's ready in under an hour. Garnished with fresh cilantro, it's a feast for both the eyes and the taste buds. Ideal for fall gatherings or adding a touch of autumnal comfort to your weeknight meals!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2 cups Pumpkin (peeled and cubed into 1-inch pieces)
- 2 tablespoons Vegetable oil or ghee
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 piece Cinnamon stick
- 4 pieces Cardamom pods (lightly crushed)
- 1 piece Bay leaf
- 3 cups Vegetable stock
- 0.5 cup Almonds (sliced or slivered)
- 0.25 cup Raisins
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water for 15 minutes. Drain and set aside.
Heat the vegetable oil or ghee in a large pot over medium heat. Add the sliced onion and cook until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, cinnamon stick, cardamom pods, and bay leaf. Cook for 1-2 minutes until fragrant.
Add the cubed pumpkin to the pot and cook for 3-4 minutes, stirring occasionally, to lightly caramelize the pumpkin.
Mix in the drained basmati rice, turmeric powder, and salt. Stir well to coat the rice and pumpkin with the spices.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
While the rice is cooking, toast the almonds in a dry pan over medium heat until lightly golden, about 2-3 minutes. Remove from heat and set aside.
After 15 minutes, remove the pot of rice from the heat, keeping the lid on. Let it rest for 10 minutes to allow the rice to steam and absorb any remaining liquid.
Remove the lid and fluff the rice gently with a fork. Stir in the toasted almonds and raisins, ensuring they are evenly distributed.
Garnish the pilau rice with freshly chopped cilantro before serving. Enjoy your flavorful Pumpkin Almond Pilau Rice!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 57.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3968 mg | 84% | |
*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.
