PILAU RICE RECIPE
This Indian restaurant style pilau rice, with a mild aromatic flavour, only takes 5 minutes longer to make than regular boiled rice.
Provided by Nicky Corbishley
Categories side dish
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 66 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 32 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
INDIAN RICE PILAF
A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!
Provided by TIBM
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken broth to a boil.
- Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g
TURMERIC PILAU WITH GOLDEN ONIONS
This side dish can be part-cooked in the kitchen, then quickly tossed together in a wok over the coals on the barbie
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.
- Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.
- TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.
Nutrition Facts : Calories 323 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.01 milligram of sodium
ONION PILAU
Make and share this Onion Pilau recipe from Food.com.
Provided by Stardustannie
Categories Long Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat Butter in medium pan, cook finely chopped onion and seeds, stirring until onion is browned lightly.
- Add rice, cook stirring, 1 minute.
- Stir in stock, simmer, covered for about 15 minutes or until rice is just tender.
- Remove from heat, fluff rice with a fork, stand, covered for 5 minutes.
Nutrition Facts : Calories 392.6, Fat 8.5, SaturatedFat 3.6, Cholesterol 16.1, Sodium 294.9, Carbohydrate 68, Fiber 3.6, Sugar 6.7, Protein 11
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
PILAU WITH PEAS
This spicy rice serves eight so is ideal if you've got friends coming over for curry
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.22 milligram of sodium
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RICE PILAF WITH CARAMELIZED ONION, ORANGE, CHERRY
From onceuponachef.com
Cuisine Middle Eastern, MoroccanTotal Time 1 hr 10 minsCategory Vegetables & SidesCalories 323 per serving
- Set a liquid measuring cup with about 1/2 cup of water next to the stove. In a 12-inch skillet (preferably not nonstick), melt 2 tablespoons of the butter over medium heat. Add the sliced onions, and cook, stirring occasionally, until the onions are meltingly tender and a rich, deep caramel color, 20 to 25 minutes. To help the caramelization process along and prevent the onions from burning, deglaze the pan every so often with a few tablespoons of the water—but wait to do this until you see a brown film forming on the bottom of the pan. I usually use about 1/2 cup of water total, but you may need a bit more or less. Add the cumin and cinnamon and stir well. Reduce the heat to low and cook one minute more, stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/4 teaspoon of the salt and a few grinds of black pepper. Set aside.
- Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely. Set aside.
- In a heavy 3-qt. saucepan with a tight-fitting lid, melt the remaining 2 tablespoons of butter over medium-low heat. Add the diced onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 teaspoon of salt, reduce the heat to low, and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan.
- Add 2-1/2 cups water, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.
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