Basmati Rice Pilaf
Basmati Rice Pilaf features fragrant grains simmered in hot chicken stock with tender onion and a subtle bay leaf aroma, then finished with butter for a light, fluffy finish. It’s savory, gently aromatic, and makes a versatile side for roasted meats or grilled vegetables, perfect for weeknights or a polished dinner spread.
- Prep10 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Heat the chicken stock in a saucepan until it boils; keep it hot until you are ready to use it.
- 2
Heat the vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir the onion and the bay leaf in the hot oil until the onion is tender, about 5 minutes.
- 3
Stir the basmati rice into the onion mixture until the rice is coated with the oil.
- 4
Pour the hot chicken stock into the rice mixture. Season with salt and stir.
- 5
Bring the rice mixture to a boil; cover and reduce the heat to medium-low. Continue to simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- 6
Remove the saucepan from the heat and discard the bay leaf. Add the butter and fluff the rice with a fork.
- Calories 235.17 kcal Moderate
- Protein 4.46 g Low Source
- Carbs 39.01 g Moderate
- Total Fat 6.04 g Moderate
- Saturated Fat 2.17 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 7.2 mg Low Source
- Sodium 178.8 mg Moderate
- Fiber 0.19 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 1.48 mg Low Source
- Iron 0.42 mg Low Source
- Potassium 36.08 mg Low Source
- Vitamin A 28.91 mcg_rae Low Source
- Vitamin C 0.77 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Onions 🧅