Fragrant Pilau Rice Recipes

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WHOLE SPICE FRAGRANT RICE (PULAO)



Whole Spice Fragrant Rice (Pulao) image

In the subcontinent, particularly Pakistan, pulao (steamed fragrant rice) is a very popular dish. Very easy to cook and very authentic taste. You will love the simplicity yet tastefulness of this dish. Serve as-is or as a side to any kind of chicken entree.

Provided by Celestial

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 46m

Yield 4

Number Of Ingredients 16

¼ cup vegetable oil
10 whole black peppercorns
1 (2 inch) cinnamon stick
3 whole cloves, or more to taste
1 teaspoon cumin seeds
4 pods green cardamom
1 pod black cardamom
1 small onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon water, or as needed
1 large potato, sliced
1 tomato, chopped
3 ½ cups water
1 green chile pepper, slit
1 cup basmati rice

Steps:

  • Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.
  • Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.
  • Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 60.9 g, Fat 14.7 g, Fiber 4.8 g, Protein 6.7 g, SaturatedFat 2.4 g, Sodium 62.2 mg, Sugar 3.2 g

PILAU OR PULAO (FRAGRANT RICE)



Pilau or Pulao (Fragrant Rice) image

Make and share this Pilau or Pulao (Fragrant Rice) recipe from Food.com.

Provided by evelynathens

Categories     Rice

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, thinly sliced
salt
2 tablespoons chopped of fresh mint
2 tablespoons chopped coriander
1 tablespoon garam masala
1/4 cup lemon juice
1/2 teaspoon saffron
1/3 cup hot milk

Steps:

  • Soak basmati rice in water to cover for 30 minutes. Drain.
  • While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
  • Preheat oven to 325°F (160°C).
  • Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
  • Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
  • Place in oven and steam for 30 to 40 minutes or until rice is tender.

Nutrition Facts : Calories 217.7, Fat 5.2, SaturatedFat 1, Cholesterol 1.4, Sodium 9.7, Carbohydrate 38.6, Fiber 2.1, Sugar 1.4, Protein 4.3

FRAGRANT JASMINE RICE PILAF



Fragrant Jasmine Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings (about 6 cups)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon cumin seeds
1/2 teaspoon Kosher salt
2 cups jasmine rice
3 cups low-sodium chicken broth
One 3-inch-long piece orange zest, removed with a vegetable peeler
1/2 cinnamon stick
1/3 cup salted cashews, coarsely chopped
1 scallion, thinly sliced

Steps:

  • 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
  • 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

FRAGRANT RICE PILAF



Fragrant Rice Pilaf image

Provided by Sheila Lukins

Categories     Rice     Side     Christmas     Quick & Easy     Dried Fruit     Cherry     Saffron     Carrot     Winter     Simmer     Parade

Number Of Ingredients 11

1/2 teaspoon ground cumin
1/4 teaspoon crumbled saffron threads
1/4 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced (1/4 inch) onion
2 tablespoons finely minced garlic
4 carrots, cut into 1/4-inch dice
1 1/2 cups long-grain rice
3 1/2 cups chicken broth
1/2 to 3/4 cup dried cherries

Steps:

  • 1. Combine the cumin, saffron and salt. Set aside.
  • 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
  • 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

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