Pilau Rice Food

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

SPICY TANZANIAN PILAU RICE

Steps:

• In a big pot, heat oil on medium heat.
• Add rice and onions. Stir until the translucent color of rice starts to turn white.
• Add garlic, ginger, and pilau masala. Keep stirring until the garlic is cooked.
• In a separate bowl, mix the coconut milk with 1⁄2 cup of chicken broth.
• Add the coconut mixture to the rice.
• Cover the pot and turn heat to the lowest settings. Adding chicken broth 1⁄2 cup at a time to the rice until it is cooked.

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.

TANZANIAN PILAU RICE

Steps:

• Gather the ingredients.
• In a heavy pot, heat the butter or ghee over medium heat and fry the onions until golden.
• Add the rice to the pot and stir until coated with the fat. Add the garlic and spices to the pot and and stir, allowing the spices to release their fragrance (about a minute).
• Stir in the coconut milk and vegetable stock or water, and bring to a boil.
• After 5 minutes, reduce the heat to low, cover firmly with a lid and allow the rice to cook for 15 minutes.
• Fluff the rice and serve hot to accompany curries and stews.

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.)

EASY HOMEMADE PILAU RICE

Steps:

• Pour the oil into the bottom of a heavy saucepan, or casserole dish (Dutch oven) and heat over a low flame. Crack the cardamom pods on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin to the pan and fry for a minute until fragrant.
• Add the rice and stir until it is coated with the spice and oil mixture.
• Pour over the stock, add the bay leaves and cinnamon stick and give a quick stir. Add a little salt. Bring to a gentle simmer, put the lid on the pan and leave on the lowest heat for 18 minutes.
• When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Fluff the rice with a fork, replace the lid and allow to stand for up to 15 minutes. For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.

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.

PILAU RICE RECIPE

Steps:

• Heat the oil and butter in a pan until the butter melts.
• Add the onion and cook on a medium heat for 5 minutes until softened.
• Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.
• Add the rice and stir to coat in the spices.
• Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low (I use the lowest heat if cooking on gas, or setting 5 (of 10) for induction). Cook for 20 minutes.
• Once cooked, turn the heat off. Leave the lid for a few minutes, then remove the lid, fluff the rice using a fork and serve. You can discard the cardamom and bay leaves.

RICE PILAF

Steps:

• In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
• Add garlic and cook for 1 minute more.
• Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
• Stir in broth. Increase heat to high and bring to a boil.
• Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
• Let rice simmer, covered, for about 15 minutes.
• Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
• Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.

EASY VEGETABLE PILAU RICE

Steps:

• Peel and dice the potatoes into 2cm chunks.
• Add the oil, mustard seeds, cloves and cinnamon sticks to a large saucepan over medium heat. Once the spices begin to crackle, add the diced potatoes along with 1/2 cup boiling water.
• Cover the pan, turn the heat down to medium-low, and allow the potatoes to steam for 5 minutes.
• Meanwhile, measure out the rice into a bowl and rinse it: cover with cold water and use your hand to 'stir' the rice until the water becomes opaque. Then drain this water away and repeat 1-2 more times. The final time, leave the rice in the water and allow it to soak.
• Once the potatoes are softened, add the frozen peas to the saucepan. Drain the rice and add to the pan along with 2 cups of boiling water.
• Add the spices: 1/4 tsp chilli powder, 1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp turmeric and 3/4 tsp salt. Stir to combine then turn the heat to low and simmer for 10-15 minutes.
• Stir the rice occasionally to prevent it sticking to the bottom of the pan. When most of the water has gone, taste the rice. If it is still chewy, add a further 1/2 cup of boiling water and cook until the rice is soft.
• Serve the pilau rice with lemon wedges and fresh coriander. Enjoy!

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.

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!

PILAU RICE

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.

RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.