AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU
This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
- Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
- Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
- Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
- Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.
PULAO RECIPE | VEG PULAO
Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Rinse rice till the water runs clear of starch and become transparent while rinsing.
- Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
- Rinse, peel and chop the vegetables.
- Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
- In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
- Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
- Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
- Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
- Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
- Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
- Add water and lemon juice. Mix and stir.
- Season with salt and stir again.
- Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
- Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
- Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
- Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.
Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
YOGURT-RICE PILAF
Toasty mustard seed and spicy Thai chiles add distinctive flavor to an East Indian rice pilaf.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
- Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
- Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
- Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
- In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g
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