Rice Pilaf with Carrots and Raisins

30 mins
20 mins
Let’s make some delicious and flavorful rice with sweet carrots and raisins! This dish was inspired by my favorite Moroccan carrot salad made with raisins as well as Afghan rice called Qabuli Pulao.
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Rice Pilaf with Carrots and Raisins

Let’s make some delicious and flavorful rice with sweet carrots and raisins! This dish was inspired by my favorite Moroccan carrot salad made with raisins as well as Afghan rice called Qabuli Pulao.

What is Sela Basmati Rice?

Sela basmati rice is parboiled compared to regular basmati rice which means it undergoes the process of soaking and steaming before it is bagged and sold in grocery stores. This allows the rice to cook into a more firm and fluffy grain compared to regular white basmati. Sela rice will also have a more golden or yellow color compared to traditional rice.

Parboiled rice also turns out to be more nutritious because the process of steaming drives nutrients into the grain. In the picture below, regular basmati rice is in the measuring cup and sela rice is in the bowl. You can see the difference in color and size here.

How to Cook Parboiled Rice

  1. First rinse your rice a few times until the water runs clear and then make sure to soak your rice in water for at least 30 minutes to an hour before cooking! The rice will absorb a lot of that water, making the final result a lot more fluffy.
  2. Add ghee but if you don’t have ghee, use butter or oil. Ghee has a very rich beautiful flavor that compliments this dish so well. It also makes the rice grains glisten.
  3. Season your water or broth before adding the rice.
  4. The ratio of rice to water will be 1 cup of rice to 1 3/4 cup of water/broth. Bring the water/broth to a boil first before adding the rice. When it is boiling with the rice, drop the heat to low and cover to cook for about 12 to 14 minutes. Once the water is fully absorbed, it should be done. Turn off the heat. Taste a grain of rice to make sure it is to your desired softness or hardness.

If you have any questions about this recipe, let me know in the comments! If you make this recipe, let me know on Instagram! I love seeing your remakes SO much.

Rice Pilaf with Carrots and Raisins

Let’s make some delicious and flavorful rice with sweet carrots and raisins! This dish was inspired by my favorite Moroccan carrot salad made with raisins as well as Afghan rice called Qabuli Pulao.

Let’s make some delicious and flavorful rice with sweet carrots and raisins! This dish was inspired by my favorite Moroccan carrot salad made with raisins as well as Afghan rice called Qabuli Pulao.

30 mins
20 mins

Ingredients

RICE
  • 2 cups parboiled Sella basmati rice rinsed, soaked, and drained
  • 2 tablespoons oil or ghee
  • 1 tablespoon tomato paste
  • 1 teaspoon minced garlic
  • 3 1/2 cups beef broth more as needed
  • 2 teaspoons coriander
  • 2 teaspoons salt less or more to taste, see note below
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
CARROTS AND RAISINS
  • 1 cup raisins soaked in hot water for 10 minutes and drained
  • 2 cups carrots shredded or cut into matchsticks
  • 1 tablespoon ghee
  • 1 teaspoon sugar optional

Instructions

CARROTS AND RAISINS
  1. To a pan over medium heat, add the ghee and carrots. Cook for about 5 minutes or until the carrots are soft. If you are having trouble getting them soft, add a little water to the pan to soften them up.
  2. Then add the raisins and sugar and saute for another minute. Take off the heat and set aside.
RICE
  1. Rinse the rice under water until it runs clear. Then transfer it to a bowl and allow it to soak in water for 30 minutes to an hour.
  2. In a pot over medium heat, add the ghee and tomato paste. Cook down the tomato paste for 2 to 3 minutes until the color deepens to remove any acidity. Then add the garlic and saute for another minute.
  3. Then add the beef broth along with all the spices for the rice. Mix well and bring to a boil.
  4. Once it comes to a boil, add the rinsed and drained rice. Bring to a boil again and then drop the heat to low and cover. Cook until all the rice has been absorbed and the grains are soft but not too soft, about 12 to 14 minutes. Take it off the heat, and let it sit for 5 minutes before fluffing it up with a fork.
  5. Transfer the rice to your serving dish and top it off with the raisins and carrots. Serve warm!
Tips & Notes
  • If using beef broth, make sure to add salt to your taste because every broth has different sodium levels.
  • You can also garnish the rice with fried almond slices or pine nuts or cilantro along with the carrots and raisins.
  • You can also prepare the rice in a rice cooker or Instant Pot if that is what you are most comfortable doing.

WHAT DO YOU THINK OF THIS RECIPE?

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Is it the same process if you use regular basmati rice?

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