Total Time
1hr
Prep 25 mins
Cook 35 mins

The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Melt butter on medium-low heat in a small ovenproof pot.
  3. Fold in onions and stir well.
  4. Cook for 3-4 minutes until onions turn translucent but are not browned.
  5. Add cumin, cayenne pepper, paprika and rice.
  6. Stir well so that the rice is evenly coated with butter.
  7. Cook for 3-4 minutes.
  8. Stir in stock and raisins.
  9. Bring to a boil on high heat.
  10. Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
  11. Fold in salt, pepper and almonds before fluffing with a fork and serving.
  12. Enjoy!
Most Helpful

5 5

easy and delicious!! Thank you so much for sharing it was just what I was looking for!

5 5

This is absolutely an awesome side dish! I made this along with a Moroccan style chicken and it was a hit. I used chicken broth instead of water and did the 2:1 ratio for liquids, 2 cups liquid to 1 cup rice and it was perfectly moist, also I didn't have almonds so I used walnuts, it was still great. Easy to make! Definitely on my permanent menu!

4 5

This was really good. I used ordinary parboiled white rice, and it was still tasty and spicy. I really enjoyed the sweetness of the raisins contrasted with the spicy rice.