Indian Curried Barley Pilaf Food

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.

PILAF FOR A CURRY BANQUET

Steps:

• Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
• Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
• Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

CURRIED RICE PILAF

Steps:

• Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

INDIAN CHICKEN CURRY PILAF

Steps:

• Season chicken cubes with salt and pepper.
• Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
• Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
• Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
• Add in basmati rice and stir with wooden spoon for 2-3 minutes.
• Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
• Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
• At this point adjust the curry powder to taste.
• Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
• Season with salt and lots black pepper.