Indian Basmati with Dry Fruits

Francine Lizotte


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


☆☆☆☆☆ 0 votes

4 servings
10 Min
30 Min
Stove Top


  • 1 c
    basmati rice
  • 1/4 c
    pistachios, shelled and toasted
  • 1/4 c
    sliced almonds, toasted
  • 1 tsp
    olive oil
  • 1 tsp
    whole mixed peppercorns
  • 5
    cardamom pods
  • 1 medium
    cinnamon stick
  • 3 Tbsp
    unsalted butter
  • 1/3 c
    red onions, finely chopped
  • 1/3 c
    red peppers, finely chopped
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    ground turmeric
  • 2 small
    cloves garlic, pressed
  • 2 c
    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 c
    dried raisins
  • 1/4 c
    chopped dried apricots

How to Make Indian Basmati with Dry Fruits


  1. Put rice in a colander sitting over a bowl and rinse it, swishing around, until the water runs clear, about 4 to 5 times; set aside to drain.
  2. In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir spices to wake them up, about 2 to 3 minutes. Remove peppercorns and pods, leaving the cinnamon stick behind.
  3. To this, add butter and when it’s melted and starts to sizzle, throw in onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
  4. 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 heat to low and cook for 15 minutes or until liquid is all absorbed.
  5. Remove from heat and add toasted nuts; cover again and let it sit for 10 minutes. Remove cinnamon stick and gently fluff rice with a fork before serving.
  6. To view this recipe on YouTube, click on this link >>>>

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