A classic of Oriental cuisine, this rice pilaf is fluffy and flavorful, infused with aromatic spices and enriched with vegetables and dried fruits. A noble and refined accompaniment that transforms any meal into a true feast.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
300 gbasmati rice
500 mlvegetable or chicken broth
2 piècesonions
50 gbutter
50 gsliced almonds
40 graisins
1 bâtoncinnamon
4 goussesgreen cardamom
3 piècesjuniper berries
1 pincéesalt and pepper
Instructions
1PREPARE THE INGREDIENTS: Rinse the basmati rice in cold water several times until the water runs clear, this removes excess starch and ensures separate, fluffy grains. Drain carefully. Peel the onions and cut them into regular dice approximately 0.5 cm. Heat the broth in a saucepan over low heat so it is warm when ready to use.
2TOAST THE RICE: In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium heat. Add the drained rice and stir constantly for 2 to 3 minutes until each grain is well coated with butter and begins to become translucent at the edges. This toasting step is essential for achieving perfectly fluffy texture and preventing the rice from becoming mushy.
3SAUTÉ THE ONIONS AND SPICES: Add the diced onions to the rice and stir for 1 to 2 minutes to lightly brown them without coloring them. Incorporate the cinnamon stick, the cardamom pods lightly crushed, and the juniper berries. Let them perfume the rice for 30 seconds while stirring, which releases all their delicate and complex aromas.
4POUR THE BROTH: Slowly pour the warm broth over the rice while stirring gently. Warm broth ensures even and regular cooking of the rice. Season generously with salt and pepper to your taste. Bring to a rapid boil over high heat for about 1 minute, then reduce the heat to the lowest setting for very gentle and even cooking.
5COVERED COOKING: Cover the saucepan with a tight-fitting lid or aluminum foil, then place the lid on top to create an airtight seal. Let cook over very low heat for 15 to 18 minutes. During this cooking, the rice gradually absorbs all the broth and develops its characteristic fluffy texture. Do not open the lid during cooking, as you would disturb the steam-heat balance.
6ADD DRIED FRUITS AND FINISH: After 15 minutes, check that the rice has absorbed all the liquid. Remove from heat and let rest 2 minutes covered. Gently incorporate the raisins and sliced almonds while stirring with a fork to separate the grains without breaking them. Remove the whole spices if you prefer, or leave them for a more rustic presentation. Serve hot on a serving platter, the rice pilaf should be light, with each grain well individualized and fragrant.