Basmatiricepilaf Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 teaspoons vegetable oil
1 small yellow onion, minced
1 1/2 cups basmati rice, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
  • Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 280 g, Fat 3 g, Fiber 1 g, Protein 5 g

PERSIAN-STYLE BASMATI RICE PILAF



Persian-Style Basmati Rice Pilaf image

I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 small onion, chopped
2 tablespoons fresh minced garlic (optional)
1/2 cup slivered almonds
1 1/2 cups uncooked basmati rice
1/2-3/4 cup raisins
2 teaspoons turmeric (can use more to taste)
1/4 teaspoon cinnamon
1 teaspoon salt (or to taste)
3 cups low sodium chicken broth
salt and pepper

Steps:

  • Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
  • Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
  • Simmer for about 20-25 minutes or until rice is tender.
  • Season with black pepper.

BASMATI PILAFF



Basmati pilaff image

Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 10

500g basmati rice
100g butter
1large onion , finely chopped
1large sprig fresh thyme
2 bay leaves
2 cinnamon sticks
8 cardamom pods , split open
3 cloves
4-6 thinly pared strips lemon zest
1l boiling chicken stock or water

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
  • Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
  • Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium

BASMATI RICE PILAF



Basmati Rice Pilaf image

Make and share this Basmati Rice Pilaf recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 -5 tablespoons butter or 3 -5 tablespoons margarine
1 large onion, chopped
1/2-3/4 cup slivered almonds
1 cup basmati rice
1 cup finely chopped carrot
1/2 cup currants (or to taste)
1 1/2 teaspoons finely minced orange rind
1/4 teaspoon cinnamon
black pepper
1/8 teaspoon red pepper flakes (use more for more spicy, or omit the pepper flakes)
1 3/4 cups good quality chicken broth
1/4 cup water
salt (optional)

Steps:

  • In a medium saucepan, melt butter.
  • Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
  • Stir in rice; cook stirring for about 4 minutes to release flavor.
  • Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
  • Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
  • Bring to a boil, and reduce heat.
  • Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
  • Season with salt.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups basmati rice
4 cups cold water
2 teaspoons whole cumin seeds
3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
1 teaspoon fennel seeds
1 cinnamon stick
12 black peppercorns
2 bay leaves
2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
1 large red onion, peeled and finely diced
Kosher salt

Steps:

  • To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
  • Preheat the oven to 250 degrees F.
  • In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
  • In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
  • Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  • Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.

SPICED BASMATI RICE PILAF



Spiced Basmati Rice Pilaf image

To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups basmati rice
2 tablespoons unsalted butter
1 large white onion, peeled and finely diced
Kosher salt
3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded
1/2 teaspoon ground cayenne pepper
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
2 bay leaves

Steps:

  • Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
  • Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

BASMATI RICE PILAF



Basmati Rice Pilaf image

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

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

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

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