Aromatic Basmati Rice With Apricots and Cashews
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
11 cups
ingredients
- 591.47 ml basmati rice
- 59.16 ml unsalted butter
- 2 medium onions, halved and sliced 1/2-inch thick
- 2 medium carrots, peeled and cut into 1/2-inch dice
- 4.92 ml ground cardamom
- 4.92 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml ground turmeric
- 1.23 ml ground cloves
- 236.59 ml roasted unsalted cashews, coarsely chopped
- 236.59 ml chopped dried apricot
- 78.78 ml chopped fresh cilantro or 78.78 ml parsley
- 7.39 ml salt
- 2.46 ml fresh ground pepper
- 118.29 ml turkey broth (optional) or 118.29 ml chicken broth (optional)
directions
- Bring a large pot of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Boil, uncovered until the rice is barely tender, about 15 minutes; drain into a sieve and rinse under cold running water; place in a large bowl.
- In a big skillet, melt the butter over med-high heat; add in the onions and carrots; cook, stirring often, until the onions are golden brown, 10-12 minutes.
- Add the cardamom, ginger, cinnamon, turmeric, and cloves; stir until very fragrant, 15-30 seconds.
- Scrape the vegetables into the bowl of rice and mix.
- Stir in the cashews, apricots, cilantro, salt, and pepper; place in a lightly buttered baking dish, drizzle with the broth, cover, and bake in a preheated 350° oven for about 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!