Potato And Basmati Rice Pilaf Recipe

Recipe By The Spruce Eats

This delicious side dish recipe for potato and basmati rice pilaf is the perfect dish to serve to introduce your family to indian cuisine. The dish can be vegetarian if you use vegetable broth, but you can use chicken broth if you'd like. You can use russet or yukon gold potatoes for this dish. Don't use red potatoes; they aren't firm enough to stand up to the long cooking time. If you use yukon gold potatoes, use two, since they are smaller than russet potatoes. Basmati rice is an important ingredient; you can substitute long grain regular white rice, but the dish won't be as fragrant. Basmati rice smells like popcorn when it's cooking. It's easy to find in most large grocery stores. To toast the sliced almonds, the easiest method is to cook them in the microwave. Place the nuts on a microwave-safe plate. Cook on high for 1 minute, then stir. Continue cooking on high for 30-second intervals until the almonds are fragrant and light gold. They will darken a bit as they stand. The potatoes are first cooked until they turn golden. Then spices and rice are added, and the whole thing is topped with broth. The dish simmers until the potatoes are golden brown and tender and the rice is perfectly cooked. Currants and chopped dried apricots add wonderful flavor, texture, and color to this recipe. You can serve it as a main dish, or as a side dish to grilled steak, roasted chicken, or a pork loin roast cooked in the slow cooker.

4.9
19 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Potato And Basmati Rice Pilaf
plan
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ingredients serve

Ingredients for Potato And Basmati Rice Pilaf Recipe

  • 1/2 tablespoon Olive oil
  • 1/4 Onion
  • 1/4 Russet Potato
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Turmeric
  • pinch Pinch saffron threads
  • 0.13 teaspoon Salt
  • 1/4 cup Long grain basmati rice
  • 1/2 cup Vegetable Or Chicken Broth
  • 0.13 cup Water
  • 0.08 cup Currants
  • 0.06 cup Toasted Sliced Almonds
  • 3/4 tablespoon Chopped dried apricots
Nutrition
value
456
calories per serving
16 g Fat24 g Protein51 g Carbs7 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    24g
  • Carbs
    51g
  • Fiber
    7g

MacroNutrients

  • Carbs
    51g
  • Protein
    24g
  • Fiber
    7g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    67mg
  • Iron
    3mg
  • Vitamin A
    2264mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    91mg
  • Manganese
    < 1mg
  • Phosphorus
    230mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats