The Chew: Indian Rice Delight Recipe

The Chew: Indian Rice Delight

The hosts of The Chew were celebrating their last day at Epcot in Walt Disney World in Orlando, Florida for the International Food and Wine Festival. They wanted to take the time to look back at their favorite moments from the week, before making an imaginary trip around the world to taste some international dishes! Clinton Kelly had an absolutely delightful pilaf recipe to share, which he appropriately called Indian Rice Delight! Clinton was inspired by the entire county of India and the delicious food that can be enjoyed there. It looked as if Clinton was working against some rain and wind while on set at Disney World, so if he can make this delicious dish while fighting the elements, you can make it at home! Michael Symon joked that they were the first television show to ever cook in a hurricane!

Click next page to get the recipe.

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The Chew: Indian Rice Delight Recipe Ingredients

The Chew: Indian Rice Delight Recipe

Clinton Kelly’s Indian Rice Delight is a pilaf full of international flavors that can practically whisk you away with just one bite! (stuart_spivack / Flickr)

  • 2 C water
  • 1 medium yellow onion – peeled, diced small
  • 3 garlic cloves – minced
  • 1 tbsp tomato paste
  • 1 tsp Kosher salt
  • 1/2 tsp ground cinnamon – divided
  • 1 1/2 tsp ground coriander – divided
  • 1 15-oz can chickpeas – drained, rinsed
  • 1 C Greek yogurt
  • 4 scallions – sliced thin on a bias
  • 1 1/2 C basmati rice
  • 1 tbsp vegetable oil
  • 2 medium carrots – peeled, sliced 1/2-inch thick into half-moons
  • 2 tbsp fresh ginger – peeled, minced
  • 1/2 C tomatoes – diced
  • 5 tbsp heavy cream – divided
  • 1 1/2 tsp ground cumin – divided
  • 1 1/4 tsp garam masala – divided
  • 1/2 C golden raisins
  • 1/4 C sliced almonds – toasted
  • Kosher salt and freshly ground black pepper

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The Chew: Indian Rice Delight Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Bring 2 C water to a boil over medium-high heat, then add the rice and cover
  3. Reduce the heat to low and cook for 12-15 minutes
  4. Remove from the heat, then let stand for 10 minutes before fluffing with a fork
  5. In a large ovenproof skillet, add oil and heat over medium-high
  6. Add the carrot and onion and cook to soften for about 6-8 minutes
  7. Add the ginger and garlic and cook for an additional 1-2 minutes
  8. Add the tomato paste and cook for 3-5 minutes more
  9. Stir in the tomatoes, 1/4 tsp cinnamon, salt, heavy cream, 1 tsp cumin, 1 tsp garam masala, and 1 tsp coriander, then cook for 3-4 minutes
  10. Remove from the heat and add the cooked rice
  11. Fold the mixture together, then use a spoon to make a well in the middle of the rice mixture
  12. In a medium bowl, add the chickpeas, yogurt, golden raisins, 1/4 tsp each cumin, coriander, cinnamon, garam masala, and 2 tbsp heavy cream, then stir until incorporated
  13. Spoon the mixture onto the well in the middle of the rice mixture, leaving 2 inches of the rice mixture as a border around the perimeter of the skillet
  14. Top with sliced almonds, then bake in the oven for 15-20 minutes
  15. Remove from the oven and garnish with scallions

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