How To Make Rice Pilau Food

HOW TO MAKE RICE PILAU

Steps:

• Rinse the rice in a strainer under cool, running water. Place 1 cup (175 g) of long-grain white or brown rice in the strainer and hold it under the water. The water straining through the rice will look hazy. Rinse the rice until the water running out of the bottom of the strainer is mostly clear, and set the strainer aside until you're ready to toast the rice. The water won't become completely clear, but it will become much clearer than when you began rinsing the rice.
• Melt the butter over medium heat and toast the cashews for 2 minutes. Place 1 tablespoon (15 mL) of butter in a medium saucepan. Let the butter melt completely and coat the bottom of the pan. Then, pour in ½ cup (62.5 g) of whole cashews and stir them as they toast in the butter. For a lighter, more Mediterranean dish, you can use 1 tablespoon (15 mL) of olive oil instead of butter.
• Cook the spices in the melted butter for 1 minutes. Add 1 teaspoon (2.1 g) of cumin, ½ teaspoon (1 g) of cardamom spice, ¼ teaspoon (0.5 g) of curry powder, ½ teaspoon (1.05 g) of star anise, 1 cinnamon stick, 1 bay leaf, and ½ teaspoon (1.05 g) of smoked paprika to the saucepan. Stir them to coat the spices in butter, and let them cook for about 1 minute. As you're cooking the spices in the butter, keep the heat at a medium level to release all of the flavor.
• Saute the diced onion and chopped red pepper on low for 3 minutes. Reduce the heat to a low setting, and use a wooden spoon to stir in ½ of a medium onion and ½ of a medium red bell pepper. Continue stirring until the onion becomes translucent, but not brown. This should take around 3-4 minutes, and the vegetables should be aromatic.Tip: You can also add other vegetables to your rice pilau, such as a bag of frozen peas, button mushrooms, or even carrots.
• Stir the rice into the saucepan to toast for 3 minutes. Pour the rice into the pan directly from the strainer as you increase the heat to medium, and stir immediately with a wooden spoon. Coat the rice with the butter and cook until the tips of the rice turn translucent, which should take 3-4 minutes. Continuously stir the rice to make sure it doesn't burn. There should be a fragrant, nutty smell when the rice is sufficiently toasted.

PILAU RICE

Steps:

• Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.
• Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.
• Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.
• When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.
• Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.)

TRINIDAD PELAU

Steps:

• Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

EASY PILAU RICE

Steps:

• Melt the butter in a saucepan.
• Stir in the rice until it is coated in the butter.
• Add the spices and salt.
• Add the boiling water.
• Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.

PILAU RICE RECIPE

Steps:

• Heat the oil in a large saucepan and gently fry the cardamom and cinnamon until the spices' aromas are released, which should take about 5 minutes.
• Add the onion and gently fry for around 5 minutes, or until it has softened and has become translucent.
• Add the garlic and stir fry for another 2 minutes.
• Tip in the rice, cumin, turmeric, cloves and bay leaves.
• Stir vigorously then pour in the water.
• Turn up the heat, give it another stir then wait for a slow simmering point to be reached.
• Once it slowly simmers, cover the saucepan with a tight-fitting lid and cook for about 15 minutes or until the rice is cooked.
• Fluff up the rice with a fork and serve immediately with your favourite curry. Enjoy!

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.