Indian Basmati with Dry Fruits

David and I enjoy entertaining at home. Having our friends and family over, exchanging a few good laughs and stories, sharing a nice meal together is what creates great memories. Of course when it comes to the menu, I like to pay attention to all aspects of it.
 
I’ve seen on many occasions, that when dinner is served, the star of the show is usually the protein. Little attention is paid to the side dish which I think should definitely get more of it. Of course, it always depends on what the main course is. It’s hard to figure out an alternative to a Stir Fry served with something other than white steamed rice.
 
Talking about rice, there’s a recipe that I enjoy making as a side dish… my Indian Basmati with Dry Fruits! This rice is so flavorful and packed with yumminess! With spices, herbs and a few added ingredients, this is a great side dish that pairs so well with many proteins. Although there are dried apricots and dried raisins in it, it’s surprisingly not sweet… just the right amount to make this dish so tasty!
 
Many times this Indian Basmati with Dry Fruits has become the “star” of the meal. Visually, it’s very appealing and hard to resist! As the saying goes – “We eat with our eyes first” and in this case, this is so true! It has a beautiful bright yellow color with hints of red and green… enough to make us all hungry. I also like to pair it with my Tandoori Chicken… yummy!
 
Next time you want to serve a side dish with rice and want to elevate it a few notches higher, this Indian Basmati with Dry Fruits recipe is the one to make. Don’t be surprised if it steals the show…
Bon Appétit!
 
Check out these other tasty side dish recipes…
– Moroccan Couscous Salad
– Mushroom Risotto
– Herb & Butter Rice
– Tabbouleh
– Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
– Beluga Black Lentil Salad
– Saffron Rice Stuffing
and for even more delicious side dish recipes, click on this link… Recipe Category • Side Dish & Vegetables
 

 
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Indian Basmati with Dry Fruits

This recipe puts a delicious twist on every day rice. It's visually appealing, making it hard to resist!

5 from 4 votes

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Servings 4

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Passive Time 10 minutes mins

Total Time 50 minutes mins

Ingredients

  

1x2x3x

• 1 cup basmati rice
• 1/4 cup pistachios, shelled and toasted
• 1/4 cup sliced almonds, toasted tips & tricks
• 1 tsp. olive oil tips & tricks
• 1 tsp. whole mixed peppercorns
• 5 cardamom pods
• 1 medium cinnamon stick
• 3 tbsp. unsalted butter
• 1/3 cup red onions, finely chopped
• 1/3 cup red peppers, finely chopped
• 1/4 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 2 small cloves garlic, pressed
• 2 cups low-sodium chicken broth, cold
• 1/4 tsp. ground Himalayan sea salt
• 1/4 tsp. freshly ground black pepper (I always use mixed peppercorns)
• 1/4 cup dried raisins
• 1/4 cup chopped dried apricots

Directions

 

• Put rice in a sieve sitting over a bowl and rinse it, swishing it around, until the water runs clear, about 4 to 5 times; set aside to drain.
• In a small skillet over medium heat, add pistachios and almonds. Toast them for 5 minutes, tossing them often. Remove from the heat and set aside.
• In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir the spices to wake them up, about 2 to 3 minutes. Remove the peppercorns and pods to a bowl and discard them. Leave the cinnamon stick behind.
• Add butter to the pot and when it’s melted and starts to sizzle, add onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
• Pour in chicken broth and then add rice; season with salt and freshly ground black pepper.
• Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce the heat to low and cook for 15 minutes or until the liquid is all absorbed.
• Remove from the heat and add toasted nuts; cover again and let it sit for 10 minutes.
• Remove cinnamon stick and gently fluff the rice with a fork before serving.

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