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Pilaf with Curry, Raisins, and Almonds


2 tablespoon Butter
1/2 cup Onion(s), chopped
1 tsp (to 2 tsp) curry powder
1 tsp Turmeric
1 cup White basmati rice
1/2 cup Golden or dark raisins
1 3/4 cup Chicken broth
2 tablespoon Slivered almonds

Yield: 4 servings

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and sauté over low heat, stirring, until golden, about 5 min. Stir in the curry, turmeric, rice, and raisins, and sauté for 2 min more.

Add the chicken broth and heat to boiling, stirring once. Cook, covered, over medium-low heat until the broth is absorbed and the rice is tender, about 35 min. Let stand, uncovered, off the heat, for 5 min before serving.

Meanwhile, toast the almonds in a 350 F oven for about 7 min. Sprinkle over the pilaf just before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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