Basmati Rice Pilaf Recipe

Ingredients for Basmati Rice Pilaf

• 2 tablespoons butter
• 1 medium onion, finely chopped
• Slivered Almonds
• Basmati Rice
• Carrot
• 1/4 cup currants
• Orange Rind
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (or to taste)
• 1 3/4 cups chicken broth
• 1/2 cup water
• Salt to taste

How to Make Basmati Rice Pilaf

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
2. Add 1 medium onion, finely chopped, and 1/4 cup slivered almonds. Sauté until the onion is soft and translucent and the almonds are lightly golden brown (about 5-7 minutes).
3. Stir in 1 cup of basmati rice and cook, stirring frequently, for about 4 minutes to toast the rice and release its aroma.
4. Add 1/2 cup chopped carrots, 1/4 cup currants, 1 teaspoon grated orange peel, 1/2 teaspoon ground cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (or to taste). Stir well to combine.
5. Carefully pour in 1 3/4 cups of chicken broth and 1/2 cup of water. Stir gently with a wooden spoon to distribute the liquid evenly.
6. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
7. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
8. Season with salt to taste before serving.