Lentil Rice Recipe – Apricot, Saffron & Spice Indian Pilau

Last Updated on 2 months by Neha Deshmukh

Lentil Rice Recipe – Apricot, Saffron & Spice Indian Pilau

Hey everyone! If you’re looking for a rice dish that’s a little bit special, a little bit fragrant, and totally delicious, you’ve come to the right place. This lentil rice pilau is a family favorite – it’s the kind of dish that just feels comforting and celebratory all at once. I first made this for a small Diwali gathering, and it was a huge hit! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your everyday rice. We’re talking fluffy basmati rice, earthy lentils, sweet dried apricots, and a delicate hint of saffron, all brought together with warm spices. It’s a beautiful balance of flavors and textures. Plus, it’s surprisingly easy to make, even though it feels fancy. It’s perfect for a weeknight treat or a special occasion.

Ingredients

Here’s what you’ll need to create this aromatic pilau:

• 0.5 cup green/brown lentils (about 125g)
• 50gm butter (that’s about 3.5 tablespoons!)
• 1 cardamom
• 2 inch cinnamon stick
• 0.5 tsp cumin seeds
• 1 onion
• 1 tbsp sugar
• Salt to taste
• 0.5 tsp pepper powder
• 1 cup basmati rice (about 195g)
• 450ml hot water
• 0.25 cup chopped dried apricot (about 50g)
• 0.25 cup raisins (about 40g)
• 1 pinch saffron

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Basmati Rice: Seriously, use basmati. It’s the only rice that gets that lovely, long, fluffy texture we’re after. I always rinse mine really well before cooking to remove excess starch.
• Saffron: A little goes a long way! Saffron adds a beautiful color and a subtle, floral aroma. Don’t skip it if you can help it – it really elevates the dish.
• Lentil-Rice Combo: This isn’t super common in all Indian cooking, but it’s a regional variation I absolutely adore. It adds a lovely texture and a boost of protein. Green or brown lentils work best here, as they hold their shape well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the lentils and boil them in water for about 15 minutes. You don’t want them mushy, just tender. Drain them and set aside.
2. Now, melt half the butter in a nice, heavy-bottomed pan. Add the cardamom, cinnamon, and cumin seeds. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
3. Add the sliced onion, sugar, and salt. Now, we’re going to caramelize these onions. This takes patience, but it’s so worth it. Cook them over medium heat until they’re a beautiful golden brown.
4. Toss in the cooked lentils and pepper powder. Give everything a good stir for about a minute, letting the flavors meld together.
5. Add the drained rice and toast it for about 5 minutes. You want it to get slightly crispy – this helps prevent it from becoming sticky.
6. Pour in the hot water, bring everything to a boil, and season with a little more salt. Then, reduce the heat to low, cover the pan, and let it simmer.
7. After about 10 minutes, add the remaining butter, chopped dried apricots, raisins, and saffron water (just soak a pinch of saffron in a tablespoon of warm water). Gently mix everything together.
8. Cover the pan again and cook on low heat for another 15-20 minutes, or until the rice is fully cooked and the water is absorbed. Fluff it up with a fork before serving.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• For extra flavor, you can use ghee instead of butter.
• Make sure your water is hot when you add it to the rice. This helps it cook evenly.
• Resist the urge to lift the lid while the rice is cooking! You’ll let out all the steam.

Variations

• Vegan Adaptation: Swap the butter for an equal amount of vegetable oil. It won’t have quite the same richness, but it’ll still be delicious.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: I find half a teaspoon of pepper powder gives a nice, mild warmth. Feel free to add more if you like a bit of a kick.
• Festival Adaptations: This pilau is perfect for celebrations like Diwali, Eid, or even a special birthday dinner. It’s a guaranteed crowd-pleaser. My aunt always adds a handful of cashews for extra richness when making it for festivals.

Serving Suggestions

This pilau is amazing on its own, but it’s even better with a side of raita (yogurt dip) or a simple vegetable curry. It also pairs beautifully with grilled chicken or lamb.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Q: What type of lentils work best in this pilau?
A: Green or brown lentils are ideal. They hold their shape well and don’t get mushy during cooking.

Q: Can I use brown sugar instead of white sugar?
A: Absolutely! Brown sugar will add a slightly more caramel-like flavor.

Q: How can I make the saffron flavor more pronounced?
A: Let the saffron steep in warm water for at least 30 minutes before adding it to the pilau. You can even use a little more saffron if you really want a strong flavor.

Q: What is the best way to caramelize onions for pilau?
A: Low and slow is the key! Cook the onions over medium-low heat, stirring occasionally, until they’re a deep golden brown. This can take 20-30 minutes, but it’s worth the wait.

Q: Can this be made in an Instant Pot?
A: Yes! Sauté the onions and spices as directed, then add the lentils, rice, water, and remaining ingredients. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.