Indian Pilau Rice Food

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

PILAU RICE RECIPE

Steps:

• Heat a large pan, which has a tight-fitting lid. Sprinkle the cumin seeds over the base and cook for 30 secs, stirring well to toast them but taking care not to burn them. Tip out of the pan into a bowl.
• Heat the ghee or oil in the pan. Add the onion and cook it over a medium heat for 5-7 mins, until it starts to soften. Crush the cumin seeds lightly with the cardamom pods. Add the cumin, cardamom, cloves and turmeric to the pan and cook for 1-2 mins.
• Rinse the rice well and add to the pan, along with 450ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix. Bring the mixture to the boil, cover the pan and cook over a low heat for 12-15 mins, until the water is absorbed. Leave the rice in the pan but off the heat for a few mins before serving.

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.

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.

INDIAN - PILAU RICE

Steps:

• Rinse the basmati rice for several changes of water, until the water runs clear.
• Leave the rice to soak for 30 minutes. Drain and then set aside until ready to cook.
• Heat the ghee in a large heavy-based saucepan.
• Add the cardamons, cloves and peppercorns. Fry, stirring for one minute.
• Add the rice andstir-fry for a further 2 minutes.
• Add theremaining ingredients to the rice mixture and reduce the heat.
• Cover the saucepan and leave to simmer over a low heat for 20 minutes, until all the water has evaporated.
• Transfer the rice to a large, warmed serving dish and serve hot.

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA

Steps:

• Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
• In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
• Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
• Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
• Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.

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!