Indian Corn Pilaf Food

ARMENIAN RICE PILAF

Steps:

• Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
• Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

INDIAN-STYLE PILAF

Steps:

• If desired, wash rice and let stand in cold water for 30 minutes. Drain.
• Saute onion in butter in a pot until golden. Add cardamom pods, cinnamon, cloves, turmeric and bay leaves and saute two minutes. Add rice and saute two minutes, stirring to color all grains. Add water and salt, bring to a boil, cover and simmer over very low heat 15 to 20 minutes. Turn off heat and allow to stand, covered and undisturbed, until needed. Fluff before serving. (The whole spices are not meant to be eaten.)

INDIAN CURRIED BARLEY PILAF

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

INDIAN RICE PILAF

Steps:

• Bring water and chicken broth to a boil.
• Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

SPICED BASMATI RICE AND SWEET CORN PILAF

Steps:

• Put rice in a medium bowl and cover with cold water. Swish with fingers, then pour off water. Repeat 2 or 3 times, until water runs clear. Cover again with cold water and soak 20 minutes, then drain.
• Melt 2 tablespoons butter or ghee in a heavy-bottomed saucepan over medium-high heat. Add garlic, ginger, turmeric, saffron, coriander, cumin, cloves, peppercorns and cardamom, and stir to coat. Let sizzle a bit, then add onion and cook, stirring, until softened and beginning to color, about 5 minutes. Add remaining 2 tablespoons butter or ghee, the rice and the corn, and season with 1/2 teaspoon salt. Cook for 1 minute. Add raisins and 2 cups broth or water and bring to brisk simmer. Taste cooking liquid for salt and adjust if necessary.
• Cover with tight-fitting lid, turn heat to low and let cook 15 minutes. Let rest 10 to 15 minutes off heat. Fluff rice and transfer to serving bowl. Sprinkle with cilantro, scallions and cashews, if desired. Serve with yogurt raita.

INDIAN PILAF

Steps:

• In a medium pot, combine rice, stock, bay leaf, curry powder and cumin. Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
• In nonstick pan, heat the olive oil until it is very hot, reduce heat to medium-high and saute the onions until they begin to soften. Add the peppers, and saute until the onions are golden and the peppers are soft. Stir in the currants, cinnamon and nutmeg. Mix with rice.
• Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste. Stir in the almonds, and serve. (Pilaf may be refrigerated before adding the almonds. To serve, stir in almonds and reheat in microwave.)

FIVE COLOUR PRETTY INDIAN PULAO(PILAF)

Steps:

• Soak rice in 4 cups of water for 30 minutes.
• Drain.
• Heat ghee or oil in a skillet on medium flame.
• Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
• Stir-fry briefly.
• Add onions.
• Saute for 3 minutes or until translucent.
• Add carrots, French beans, cauliflower and greenpeas.
• Cook for a minute, stirring continuosly.
• Add 3 1/4 cups of water and salt to taste.
• Cook till the water starts boiling.
• Stir in the rice.
• Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
• Stir in the bell pepper and reduce heat to medium.
• Cover with a lid.
• Cook for 8 minutes or until the rice and veggies are cooked.
• Remove from heat.
• Allow to stand for 5 minutes before serving.

SUMMER CORN AND RICE PILAF

Steps:

• Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
• Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
• Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

INDIAN LENTIL PILAF

Steps:

• Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
• Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
• Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
• Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
• Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
• Add garlic, ginger and garam masala and cook 1 minute more.
• Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
• Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
• Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
• Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
• Serve hot and enjoy.

INDIAN CORN PILAF

Steps:

• Heat olive oil in a medium saucepan.
• Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
• Add rice and vegetable stock, cover and bring to a boil.
• Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
• Add corn, cover and heat through, about 2 minutes more.
• Season with salt and fluff.

SUMMER CORN AND RICE PILAF

Steps:

• Melt 1 T butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 c water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18-20 minutes. Remove from heat, uncover and fluff with a fork.
• Meanwhile, in a large skillet over medium heat, melt remaining T butter. Add the corn kernels, shallots, sugar, and a pinch of each salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender about 5 minutes. Remove from heat.
• Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste.
• Serve.

EAST INDIAN SPILT PEA PILAF

Steps:

• Combine peas and 4 cups water in a large saucepan and bring to a boil.
• Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
• Meanwhile chop onion.
• Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
• Add onion and saute until tender.
• Meanwhile drain peas and keep warm.
• Add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
• Add the rice and cook while stirring for 3 minutes.
• Add the broth and remaining 3/4 cup of water and bring to a boil.
• Reduce heat, cover and simmer until rice is tender, about 20 minutes.
• Add peas and heat through.
• Remove bay leaf before serving.