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
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.
YOGURT RICE
This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
- Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 48 g, Cholesterol 13.1 mg, Fat 5.2 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 76.2 mg, Sugar 5.1 g
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