Easy Veg Pilau Rice Recipes

VEGETABLE PILAU RICE

Steps:

• Fry the chopped onion in a cooking pot until translucent and light golden in colour.
• Put in the rest of the spices, i.e. cumin seeds, cardamoms, cloves, black peppercorns, bay leaves, cinnamon sticks and salt. Give it a stir and let it cook for a minute until it gives an aroma.
• Then add in the salt, green peas and carrots. Stir it gently and let it fry for a minute or two before adding water. Let it cook and simmer until the water looks cloudy and the veggies are cooked.
• Drain the rice and add it to the stock.
• Cook at medium-high heat until all the water evaporates.
• When all the water has gone, and the rice looks almost done but still firm, put the lid on and cook at low heat to steam. It usually takes about 2-3 minutes to steam the rice. Once you can see the steam come out of the pan, your vegetable pilau rice is ready.

EASY VEG PILAU RICE RECIPE

Steps:

• Wash the rice at least 5 - 6 times until water runs clear. Soak them in enough water for 30 minutes. Drain the rice.
• Heat Unsalted Butter or Ghee in a medium sized pot. Add Bayleaf, cinnamon, cumin seeds, cardamoms, cloves and saute for 2 minutes, until fragrant.
• Add sliced white onions, green chilli (optional ) and cook them in low flame until soft and not brown.
• Add the drained rice and saute them for 2 minutes until rice is toasty and has coated with onions and spices.
• Add the vegetables and salt. Stir together for 1 minute.
• Add Water and bring it to boil. Cover with a lid and reduce the heat to the low setting. Cook for 8- 10 minutes or until all the water has been absorbed.
• Turn the heat off completely and leave the lid on the pot for another 5 minutes. Remove the lid, fluff the rice with fork and serve.

EASY VEGETARIAN RICE PILAF

Steps:

• **You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.
• Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.
• Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.
• Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.
• Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.
• Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.
• Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.

VEGETABLE PILAU RICE

Steps:

• For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.
• For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
• Peel and finely grate the ginger.
• Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
• As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
• Add the turmeric and garam masala and stir for one minute.
• Add the ginger and saute, stirring, for another minute.
• Drain the rice and add it to the pan.
• Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.
• Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
• Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.