PILAF FOR A CURRY BANQUET
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
AUNT HELEN'S RICE PILAF
My Aunt Helen used to make this to accompany her Sunday Rib Roasts or a thick and juicy London Broil. Aunt Helen passed away twenty years ago but her Rice Pilaf recipe remains a favorite of ours. It's very simple to prepare, no frills, but very tasty.
Provided by Crabzilla
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over moderate heat.
- Add birds nest angel hair pasta and stir constantly until nicely browned.
- Be careful, as the pasta can burn VERY quickly.
- Add rice to the pot and blend with pasta.
- Add the chicken broth, salt, and garlic powder.
- Bring to boil.
- Reduce heat to a simmer and cook for about 20-25 minutes.
- When cooked, stir and let set for about 5-10 minutes.
AUNT KATHY'S SPECIAL RICE PILAF
Steps:
- Melt butter. Brown onion and garlic. Add rice and cook until crackling. Add remaining ingredients. Bring to a boil, cover, lower heat and simmer for about 20 minutes until broth is absorbed.
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