Best Minted Basmati Rice Pilaf Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

BASMATI RICE PILAF WITH APRICOTS



Basmati Rice Pilaf with Apricots image

Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 1/4 teaspoons kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
1/4 cup toasted unsalted pistachios or cashews

Steps:

  • Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
  • Game Plan: Toast the nuts while the rice cooks.

SPICED BASMATI RICE PILAF



Spiced Basmati Rice Pilaf image

To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups basmati rice
2 tablespoons unsalted butter
1 large white onion, peeled and finely diced
Kosher salt
3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded
1/2 teaspoon ground cayenne pepper
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
2 bay leaves

Steps:

  • Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
  • Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups basmati rice
4 cups cold water
2 teaspoons whole cumin seeds
3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
1 teaspoon fennel seeds
1 cinnamon stick
12 black peppercorns
2 bay leaves
2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
1 large red onion, peeled and finely diced
Kosher salt

Steps:

  • To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
  • Preheat the oven to 250 degrees F.
  • In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
  • In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
  • Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  • Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.

BASMATI RICE PILAF WITH APRICOTS



Basmati Rice Pilaf With Apricots image

This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook "Making it Easy."

Provided by Oolala

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dried apricot, chopped
2 slices lemon zest, wide strips
2 cups water, cold
2 tablespoons unsalted butter
1 teaspoon garam masala
1 medium onion, diced
1/4 teaspoon kosher salt
1 cup basmati rice, uncooked, lightly rinsed and drained
fresh ground black pepper
1/3 cup mint leaf
1/4 cup pistachios, can use cashews, unsalted and toasted

Steps:

  • Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring , until fragrant, about 1 minute. Add the onion and 1/4 of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoons salt and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover the saucepan.
  • Meanwhile, toast the nuts and set aside.
  • Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
  • Mound the pilaf on a serving dish and tear the mint over it and top with nuts.

Nutrition Facts : Calories 297.3, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 119.2, Carbohydrate 45.8, Fiber 3.6, Sugar 6.5, Protein 6

BASMATI RICE WITH BASIL AND MINT



Basmati Rice With Basil and Mint image

This fool-proof cooking method also works with long-grain white rice and jasmine rice. The recipe comes from Cooking Light.

Provided by Barb G.

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup basmati rice
2 teaspoons canola oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 1/4 cups fat-free chicken broth
1 tablespoon chopped fresh basil
2 teaspoons chopped of fresh mint
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350°F.
  • Place rice in a fine-mesh strainer; rinse with cold water and then drain.
  • Heat oil in a large saucepan over medium-high heat; Add ginger and garlic; cook 30 seconds, stirring constantly.
  • Stir in rice; cook 1 minute, stirring constantly; add remaining ingredients, stirring to combine; bring to a boil.
  • Cover; wrap handle of pan with foil; Bake at 350°F for 25 minutes, stirring once.
  • Remove rice from oven; fluff rice with a fork, Serve.

MINTED RICE PILAF



Minted Rice Pilaf image

Provided by Barbara Kafka

Categories     one pot, side dish

Time 43m

Yield 5 cups; 8 servings as a side dish

Number Of Ingredients 8

10 sprigs mint, stems reserved and leaves chopped (about 1/4 cup)
1 1/2 cups chicken or vegetarian broth
1 1/2 cups water
1 medium-size onion (about 6 ounces), peeled and finely chopped
2 tablespoons olive oil
1 1/2 cups converted white rice, or basmati
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
  • Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
  • Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
  • Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
  • Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
  • Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
  • Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram

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