Basmati pilaf

When you're looking for a little more life in your side dishes, try this pilaf flavoured with chicken stock and garlic and topped with crunchy almonds.

  • 30 mins cooking
  • Serves 4
  • Print


  • 20 g butter
  • 1 crushed garlic clove
  • 1 cup brown basmati rice
  • 1 cup chicken stock
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup toasted flaked almonds


  • 1
    Melt 20g butter in a saucepan; cook 1 crushed garlic clove, stirring, until fragrant. Add 1 cup brown basmati rice; cook, stirring, 1 minute. Add 1 cup chicken stock and 1 cup water; bring to the boil.
  • 2
    Reduce heat to low; simmer, covered, for 20 minutes or until rice is just tender.
  • 3
    Remove from heat; fluff with fork. Stir in ¼ cup chopped fresh flat-leaf parsley and ¼ cup toasted flaked almonds.

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