Basmati Rice Pilaf

This pilaf is a great complimentary dish with the Pojarski. Again, it reflects the food influences on the Royal family from their far-reaching British Empire days. Prince Phillips uncle, Lord Mountbatten, was the last Viceroy of India where this dish originated.

Serves 4

3-5 tablespoons butter
1 large onion chopped
½ to ¾ cup slivered almonds
1 cup Basmati rice
1 cup finely chopped carrots
½ cup currants
¼ teaspoon cinnamon
1½ teaspoons finely minced orange rind
Black pepper
1/8 teaspoon red pepper flakes
1¾ cups good quality chicken broth
¼ cup water
Salt

In a medium saucepan, melt butter
Sauté the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden
Stir in rice; cook stirring for about 4 minutes to release flavor
Stir in chopped carrots, currants, orange rind, cinnamon, black pepper and red pepper flakes
Carefully stir chicken broth and water into the rice mixture, stir slightly with a wooden spoon
Bring to a boil and reduce heat
Cover the saucepan and simmer until all liquid is absorbed and the rice is tender (about 20 minutes). Season with salt.

2 Responses to “Basmati Rice Pilaf”

1. Daniel says:

   January 12, 2012 at 12:00 am

   Hi…

   http://www.webcamgirls4.com/...

   Reply
2. Good Cooking with Stockton Briggle: October Edition- Stockton Briggle says:

   November 29, 2011 at 1:00 pm

   [...] Recipes! Parsnip and Apple Soup with Parmesan-Chive Foam Pojarski Smitane Basmati Rice Pilaf Petit Pois a la Francais Glenfiddich Chocolate [...]

   Reply