EASY HOMEMADE PILAU RICE
My easy homemade pilau rice is a feast for all the senses. Colourful, fragrant and delicately spiced, this effortlessly impressive rice dish is guaranteed to lift the spirits.
Provided by Helen Best-Shaw
Categories Side Dish
Time 32m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 kcal, Carbohydrate 52 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Sodium 484 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK STYLE RICE RECIPE (GREEK PILAF)
This easy Greek style rice is so easy to make and makes the perfect side dish for your greek chicken or souvlaki. With just a handful of ingredients, you can make this restaurant style Greek rice pilaf at home! It is wonderful served hot or allow it to cool and serve it at room temperature as part of a picnic. Or portion it out with some grilled chicken and fresh spinach for your lunch prep!
Provided by Claire | Sprinkle and Sprouts
Categories Side
Number Of Ingredients 11
Steps:
- Peel and chop the onion into small chunks then peel and mince the garlic.
- Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
- Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
- Pour in the rice and stir to coat in the olive and onion mixture.
- Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.
- Bring to a simmer then cover and cook for 15 minutes over low heat.
- Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
- Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.
- Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.
Nutrition Facts : Calories 274 kcal, Carbohydrate 43 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PLAIN PILAU
This is a fragrant, slightly sweet rice dish that goes well with very hot and spicy curried dishes; and it's delicious on its own. The recipe was adapted from: "the vegetarian epicure, book two", by Anna Thomas.
Provided by lynnski LA
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, fireproof casserole and fry the rice in it over low heat until it just starts to color.
- Add the cinnamon and the crushed cardamom seeds; stir and continue frying for a minute or two.
- Add the remaining ingredients and stir briefly.
- Bring the water to a boil, then lower the heat, cover the casserole tightly, and let the rice steam for about 20 minutes.
- All the water should be absorbed and the rice just tender but not mushy.
Nutrition Facts : Calories 389.1, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.4, Sodium 679.6, Carbohydrate 65.4, Fiber 4.3, Sugar 9, Protein 7.3
PILAU RICE RECIPE
Never order takeaway Pilau Rice again! Learn how to make the easy Indian side dish recipe in a few easy steps. Great with curries!
Provided by Michelle Minnaar
Categories Side Dish
Time 30m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 166 calories, Sugar 0.9 g, Sodium 12.7 mg, Fat 7.6 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 2.5 g, Protein 2.2 g, Cholesterol 0 mg
SEAFOOD PILAU
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside.
- Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish.
- Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables.
- Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry.
- After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled.
PILAU RICE
This classic Pilau rice recipe is a simple and delicious recipe that you'll want to make time and time again
Provided by Pauldh69
Time 40m
Yield Serves 4
Number Of Ingredients 0
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.
EASY PILAU RICE
Mmm delicious yellow rice. Don't forget to pick out the cloves and cardamom pods as you eat! Serve with Recipe #37989 (it won't be low fat any more if you serve it with this lovely buttery rice!)
Provided by LC69414
Categories Curries
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
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.
ONE-PAN PRAWN PILAU
Make an exotic meal without fuss with this one-pan prawn pilau
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
- Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
- Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
Nutrition Facts : Calories 340 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 2.38 milligram of sodium
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