Pilaf is a universal rice dish, found in many areas of the globe. This recipe has its origins in India. It can be served meatless but also is a great way to use any cooked turkey or chicken. Chicken was added to this recipe. The main seasoning is garam masala, an Indian spice blend that includes pepper, cinnamon, coriander, and cumin. Purists have their own personal spice combination and would mix their own, but we’ve used the purchased mix as a shortcut.
1 tablespoon olive oil
1 large onion, minced
1 cup long-grain rice
2-1/2 cups chicken broth
2 teaspoons garam masala
1 teaspoon salt
3 cups cooked chicken or turkey (optional)
1/2 cup dried cranberries
1/4 cup pistachios nuts, chopped
2 teaspoons freshly grated orange peel
1 green onion, chopped (for garnish)
1 tablespoon fresh chopped parley or mint (optional)
1. In a large saucepan, heat oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the rice; cook and stir for 1 minute. Add the chicken broth, garam masala, and salt and heat to a boil.
2. Cover and reduce the heat to a simmer or low and cook for 25 minutes. Add the chicken, if using, cranberries, nuts, and orange peel but do not stir; recover and continue to cook for 5 more minutes. Remove from heat; stir and let stand, covered, for 5 minutes.
3. To serve, transfer to a serving dish and garnish with the green onions and or chopped parsley or mint. Makes 4 to 6 servings.