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Curried Rice Pilaf

A rice pilaf flavored with curry powder, raisins, apples, and onion, simmered with water and butter.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Curried Rice Pilaf

Ingredients

Directions

Prepare

  1. Combine rice, raisins, apples, onion, bouillon and curry.

  2. Add water and butter.

  3. Bring to a boil; stir once or twice.

Simmer and serve

  1. Reduce heat, cover, and simmer 15 minutes (25 minutes for parboiled rice), or until rice is tender and liquid is absorbed.

  2. Fluff with fork.

Nutrition, whole recipe (rough)

683Calories
38 gProtein
16 gFat
97 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Turmeric1 tsp ground (3g)9
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Raisin + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,920 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the bulk of the pilaf and absorbs the cooking liquid as it becomes tender.
Raisins
Add sweetness and chewy moisture that contrasts with the tender grains.
Dried apples
Add mild sweetness and a soft, chewy texture as they rehydrate.
Chicken bouillon granules
Season the water so the rice absorbs savory flavor as it cooks.
Butter or margarine
Adds fat for richness and a smoother mouthfeel to the grains.
Curry powder
Provides warm, aromatic spice flavor throughout the rice.

The step that matters

Simmer covered without lifting the lid. Rice cooks by trapping steam and absorbing liquid evenly. Lifting the lid releases steam and lowers the temperature, which can leave grains unevenly cooked or hard.

Swap the raisin

How well each one fits the dish's main ingredients (rice, apple, onion, chicken, butter):

  1. Coconutfits better
  2. Grapefits better
  3. Mangofits better
  4. Raisinthe original

Fit is the average pairing score against rice, apple, onion, chicken, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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