That saying about necessity being the mother of invention is so true. This sweet potato chai rice pilaf recipe was invented because I realized I had to feed five people with one sweet potato. We happened to be camping in the middle of Vermont with no convenient grocery stores nearby.
So, I decided to mix the sweet potato into a rice pilaf. And for some reason, I had a cannister of chai spice with me (#glamping!) The result was super tasty and such an easy recipe that it’s become one of my favorite side dishes.
The warm spices and sweet potatoes in this dish definitely speak to an autumn palate. But, this side dish also pairs very well with BBQ’d or grilled meats, making it a fantastic summer side dish, too!
What’s Chai Spice?
Chai spice is used most often to flavor black tea into what Americans would call chai tea. Though, authentically, Indians would call this masala chai–spiced milk tea (chai truly means just black tea with milk.)
Chai spice is a mix of warm spices. My spice blend, from King Arthur Baking, includes ground ginger, cinnamon, cardamom, allspice, anise, and black pepper.
- Shop: Chai Spice Blend
If you don’t have this spice blend on hand you could certainly mix your own if you have a well-rounded spice rack. Here’s a good recipe from Minimialst Baker.
I also think that you could easily substitute another warm spice blend like curry powder or garam masala and get a similar effect.
Instant Pot vs. Stove Top
I’m including instructions for making this rice pilaf recipe in the Instant Pot and on the stove top. I’ve made it both ways and both work well.
I have the slightest preference for the stove top version because I think the sweet potatoes have a slightly better texture that way. But that’s me being very particular.
The Instant Pot takes away some of the risk associated with cooking rice on the stove top (i.e., rice getting stuck to the bottom of the pot) and still tastes very good.
Sweet Potato Chai Rice Pilaf
Ingredients
- ½ tbsp neutral oil (vegetable, canola, or a light olive oil)
- 1 small shallot minced; ~¼ cup; see note
- 1 tsp kosher salt
- 1 tbsp chai spice blend (chai masala)
- 2 cups jasmine rice
- 2 cups chicken stock/broth see note
- 1 large sweet potato peeled and cut into ½-to-1-inch cubes
Instructions
Instant Pot Instructions
- Using the sauté function on your Instant Pot, heat the oil for a minute or so. Then add the shallot and kosher salt. Cook until the shallot has softened and begins turning translucent. This should take 2-3 minutes.
- Add the chai spice blend and rice. Stir to combine well. You want the rice to be coated in the seasoning and oil. Add the chicken stock and sweet potato chunks. Stir.
- Place the lid on your Instant Pot and lock it. Make sure the vent is closed for pressure cooking. Switch to the pressure cooking function and cook on high pressure for 6 minutes. Let the pressure release for 10-minutes.Then open the lid and gently fluff with a fork to mix the sweet potato and rice together. Serve.
Stove Top Instructions
- Place a medium pot over medium heat. Add the oil and let it warm up for a minute or two. Add the shallot and kosher salt. Cook until the shallot has softened and begins turning translucent. This should take 2-3 minutes.
- Add the chai spice blend and rice. Stir to combine well. You want the rice to be coated in the seasoning and oil. Add the chicken stock and sweet potato chunks. Stir.
- Bring the pot to a light boil/heavy simmer. Place a lid on the pot and reduce the heat to low. Cook, covered, for 20-minutes without removing the lid.After 20-mintues, remove the lid and gently fluff with a fork to mix the sweet potato and rice together. Serve.
Notes
- You could replace the shallot with onion, but I tried it and the flavor isn’t impactful. Shallots are such a great flavor enhancer, so get some for your pantry!
- If you use Better Than Bouillon for your chicken stock (like I do!), reduce the kosher salt to 1/2 tsp.
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