CHICKEN PILAU
it is rice with chicken and whole masalas, made by fryying onions, cooking chicken, and adding rice. you can have this rice with currys,karahi dishes,meat dishes or with yoghurt this dish originates from the sub-continent a favourite as a sunday lunch with karahi, meat currys i am going to give the recipe the way my mom made it and i have been making it just like that and a fav with family and friends
Provided by ferdosb
Categories One Dish Meal
Time 45m
Yield 2 medium rice serving dishes, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- wash chicken properly and put aside.
- soak rice in cold water.
- finely slice the onion.
- heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
- brown the onions, brown in the literal sense not golden and not burnt.
- add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
- now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
- fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
- now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
- drain the water from the soaking rice and add rice to boiling water and chicken.
- let rice boil, taste salt if need be add more according to your taste.
- when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
- before covering rice sprinkle the cummin over the rice.
- cover with a lid that does not let steam escape from saucepan.
- leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
- when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
- you chicken pilau is ready, enjoy.
Nutrition Facts : Calories 708, Fat 32.4, SaturatedFat 7.8, Cholesterol 93.9, Sodium 101.6, Carbohydrate 72.9, Fiber 3.3, Sugar 1.8, Protein 29.6
SPICY QUINOA PILAU
I wanted to make some sort of pialf/pilau type thing with quinoa, read a bunch of different recipes, looked in my cupboard and came up with this. Very aromatic Indian-inspired dish. If you like it less spicy, then leave out the chili. Feel free to play around with the vegetables too, I just used what was in my fridge/freezer. I mostly eyeballed the ingredients, but this is a basic estimation.
Provided by Georgia Charlotte
Categories Grains
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, fry the onion in a little oil.
- Add the garlic, cloves, cardamom and chili pepper, and fry a bit more.
- Add the vegetables (if using any frozen vegetables, don't add them in just yet) and continue frying.
- Add the quinoa, water, cinnamon, coriander seeds, and bay leaves.
- Bring to a boil, then lower the heat, cover and simmer for about 12 minutes, or until the quinoa has absorbed the water.
- About halfway through the simmering, stir in any frozen vegetables you want to add.
Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 0.3, Sodium 28.1, Carbohydrate 40.7, Fiber 5.2, Sugar 3.5, Protein 7.7
OKRA PILAU
Pilaus are a staple of the low country SC kitchen. The only problem with preparing them is that is essential that you have a rice steamer. A rice steamer works like a double boiler except that it allows steam to enter the top part of the device. If you Google "Charleston Rice Steamer" several sites will appear where you can purchase one of these. Target has one for $29.95 by mail order. This recipe is from St. Michael's Church in Charleston, SC.
Provided by Dan-Amer 1
Categories Long Grain Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry the bacon until it is half cooked. Add the okra and cook for a further 5 minutes. Stir in the rice, water, salt, and pepper. Pour mixture into the top part of a rice steamer. In the bottom part of the rice steamer place several cups of hot water. Insert the top part and cook, covered, for 1 to 1 1/2 hours or until the rice just starts to dry.
VEGETARIAN EPICURE'S PILAU
This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.
Provided by lynnski LA
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
- Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
- toss over medium heat for about 5 minutes, then add the water and salt.
- Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
- All the water should be absorbed.
- Add the cashews and raisins and gently mix everything together.
- spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
- Serve the pilau steaming hot from the casserole.
Nutrition Facts : Calories 484.4, Fat 13.9, SaturatedFat 7, Cholesterol 25.4, Sodium 913.5, Carbohydrate 81.7, Fiber 4.3, Sugar 9, Protein 9
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.
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
ROOSTER-LESS FABER'S PILAU
Make and share this Rooster-Less Faber's Pilau recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set a rack in the bottom half of the oven and preheat to 350°F.
- Add the water, onion, salt, thyme, and thyme, and tomatoes to a large dutch oven or covered roasting pan, stir to combine, and then put the chicken - and the livers, giblets, and neck ,if using - into the pot; the chicken should be not quite covered with liquid. Cover and bake for 30 minutes, turn the bird over, and bake for another 30 minutes.
- Add the black pepper, red pepper flakes, and turmeric to the pot, stirring it in around the bird, and flip the bird once again. Cook for 15 minutes; remove cover and cook 15 minutes longer, or until a thermometer inserted in the thigh reads 155°F.
- Remove the pan from the oven and transfer the bird to a cutting board; reserve the broth in the pan. Discard the neck and giblets, if used, and tent the bird with foil.
- In a 4 quart saucepan, heat the olive oil over medium heat, and when it shimmers, add the dry rice, stirring it to coat. Cook, stirring often, for about 3 minutes, until toasted. Add 4 1/2 cups of the broth from the roasting pan, cover, and cook over low heat until the liquid is absorbed and a crust has developed on the bottom of the pan, 25 to 30 minutes. The surface of the rice may appear damp, but the bottom should be dry. Scrape the bottom layer up and fold into the rest of the rice, cover, remove from heat, and allow to continue steaming until ready to serve.
- Season the remaining cooking liquid to taste with salt, then heat over medium high on the stovetop. Once it simmer, whisk in the flour paste and cook for 5 to 7 minutes, stirring occasionally, until it is a thick gravy.
- To serve, loosely mound the rice in a deep serving platter, set carved sections of the bird on top of the rice, and drizzle the rice and bird with gravy.
Nutrition Facts : Calories 1512.4, Fat 81.2, SaturatedFat 21.6, Cholesterol 320.8, Sodium 2753.2, Carbohydrate 105.1, Fiber 7.2, Sugar 3.5, Protein 86.7
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