Pilau With Peas Food

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.

TRINIDAD PELAU CHICKEN AND PIGEON PEAS

Steps:

• Gather the ingredients.
• In a large bowl, place the chicken, green seasoning, garlic, Worcestershire sauce, soy sauce, and ketchup, along with salt and pepper to taste.
• Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least 1 hour.
• Pour the oil into a large pot and place over medium-high heat. Let it heat until hot but not smoking.
• Make the burnt sugar by sprinkling the cane sugar into the hot oil in an even layer.
• Let the sugar melt until it starts to froth and bubble.
• As soon as the edges of the froth/bubbles start to turn a slight shade darker, immediately add the seasoned chicken. Stir to mix and coat with the burnt sugar.
• Let cook for 7 to 10 minutes.
• Add the rice to the pot, stir to mix, and cook for 3 minutes.
• Add the onion, red bell pepper, pigeon peas, and carrots (if using) and cook for 1 minute.
• Pour in the coconut milk and the chicken stock or water. Season with salt and pepper to taste.
• Toss in the whole Scotch bonnet pepper . Bring the mixture to a boil and cover the pot.
• Once it reaches a boil, partially remove the lid and continue to boil for an additional 7 to 8 minutes.
• Cover the pot fully, reduce the heat to low, and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
• Sprinkle the green onions on top and fold into the pelau. Taste and adjust seasonings with salt and pepper if necessary.
• Serve hot or at room temperature and enjoy.

CHICKEN PELAU

Steps:

• If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
• Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
• Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
• Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
• Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.

PILAU WITH PEAS

Steps:

• Wash the rice, then soak in enough cold water to cover for 15 mins. Meanwhile, heat the oil in a large pan with a lid, add the cumin seeds and cloves, then fry until fragrant. Stir in the onions, then reduce the heat and cook with the lid on for 10 mins, stirring occasionally or until soft. Add the chillies and bay leaves, then increase the heat and fry until the onions are golden.
• Drain the rice, then add it to the onions and spices, stirring to coat the grains with oil. Cover the rice with stock and bring to a simmer. Scatter the frozen peas on top, put the lid on, then cook on a very low heat for 12-15 mins - don't be tempted to remove the lid.
• Turn the heat off and leave, with the lid on, for another 5 mins. Lightly fluff up the rice with a fork before serving.

BLACK-EYED PEAS PULAO

Steps:

• Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand. The water should go cloudy. Drain, and wash again in fresh water. Repeat this process until the water runs clear (4 to 5 times). Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice). Drain, reserving 2 cups of the water for later. The grains should have fattened up a bit and turned opaque.
• In a small heavy-bottomed pot set over medium heat, add the oil and butter. Once the butter has melted and the foam has subsided, add the cumin seeds. They should sizzle when they hit the fat! Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!). Stir, and then add the onions, cardamom pods, cinnamon stick and cloves. Sprinkle with a touch of salt to draw out some of the onion's moisture. Cook, stirring frequently, until the onions have softened, about 5 minutes. Add the Fresno chile and saute for 30 seconds.
• Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen. Sheer bliss! Stir gently, because the grains are pretty fragile at this point. Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes. Each grain should be its own emancipated self!
• Add the black-eyed peas, water and salt. Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes. Turn the heat off, cover and allow to steam 5 minutes. Garnish with cilantro and serve!

BULGUR PILAF WITH PEA PODS

Steps:

• In a 2 quart saucepan heat broth, water and thyme to boiling. Stir in bulgur. Cover and simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
• Meanwhile in an 8 inch skillet, heat oil over medium high heat. Add peas, peppers and onion. Cook 3-4 minutes, stirring frequently until tender.
• Stir snap pea mixture into cooked bulgur.

RICE PILAF WITH PEAS

Steps:

• Brown diced bacon, and drain on a paper towel.
• Drain all but 1/4 c.
• drippings.
• Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper.
• Cover with lid and bring to boil.
• Turn burner to simmer for 15-20 minutes or until rice is tender.
• Add bacon crumbles, stir in and serve immediately.

RICE PILAF WITH PEAS AND PINE NUTS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.