Indian Corn Pilaf Recipes

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INDIAN STREET CORN SALAD



Indian Street Corn Salad image

One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve. It bears a striking resemblance to Mexican elote, which adds some salty, creamy cotija to the mix. Here's a salad inspired by this beloved street food! Feel free to add some cotija if you like. I keep this dairy-free for my dairy-free husband.

Provided by Aarti Sequeira

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 large ears corn, husks and silk removed
Olive oil
1/4 cup freshly squeezed lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Big pinch ground cardamom
Big pinch chaat masala
Salt and freshly ground black pepper
1 cup halved cherry or sugarplum tomatoes
1 or 2 sprigs fresh mint, leaves thinly sliced
Small handful fresh cilantro, leaves and soft stems rustically ripped into bite-size pieces

Steps:

  • Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
  • For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

INDIAN RICE PILAF



Indian Rice Pilaf image

A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!

Provided by TIBM

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup water
1 (14.5 ounce) can chicken broth
1 cup long grain rice
1 teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
2 pinches ground cloves
1 small onion, coarsely chopped

Steps:

  • Bring water and chicken broth to a boil.
  • Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g

INDIAN-STYLE PILAF



Indian-Style Pilaf image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 1h

Yield 6 small servings

Number Of Ingredients 10

1 cup long-grain rice
1 medium onion, chopped
2 tablespoons butter or vegetable oil
4 whole cardamom pods
1 piece stick cinnamon
5 whole cloves
1/2 teaspoon ground turmeric
4 bay leaves
2 cups water
1 teaspoon salt, or to taste

Steps:

  • If desired, wash rice and let stand in cold water for 30 minutes. Drain.
  • Saute onion in butter in a pot until golden. Add cardamom pods, cinnamon, cloves, turmeric and bay leaves and saute two minutes. Add rice and saute two minutes, stirring to color all grains. Add water and salt, bring to a boil, cover and simmer over very low heat 15 to 20 minutes. Turn off heat and allow to stand, covered and undisturbed, until needed. Fluff before serving. (The whole spices are not meant to be eaten.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 1 gram, TransFat 0 grams

SUMMER CORN AND RICE PILAF



Summer Corn and Rice Pilaf image

Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup basmati or long-grain white rice
4 ears corn, kernels shaved from cobs
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Salt and freshly ground pepper
1/4 cup loosely packed mint leaves, coarsely chopped

Steps:

  • Melt 1 tablespoon butter in a small saucepan set over medium heat. Add the rice, and stir until it is well coated. Add 2 cups water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, 18 to 20 minutes. Remove from heat, uncover, and fluff with a fork.
  • Meanwhile, in a large skillet over medium heat, melt remaining tablespoon butter. Add the corn kernels, shallots, sugar, and a pinch each of salt and pepper. Cook, stirring occasionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.
  • Combine rice and corn mixture in a medium bowl. Add mint, and toss to combine. Add salt and pepper to taste. Serve.

INDIAN PILAF



Indian Pilaf image

Provided by Marian Burros

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 cup long-grain rice
2 cups low-sodium beef or chicken stock
1 small bay leaf
3/4 teaspoon good quality curry powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 1/2 pounds onions (about 3), chopped
2 green peppers, chopped fine
1/2 cup currants
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups cooked turkey, cut in julienne strips
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons toasted slivered almonds

Steps:

  • In a medium pot, combine rice, stock, bay leaf, curry powder and cumin. Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
  • In nonstick pan, heat the olive oil until it is very hot, reduce heat to medium-high and saute the onions until they begin to soften. Add the peppers, and saute until the onions are golden and the peppers are soft. Stir in the currants, cinnamon and nutmeg. Mix with rice.
  • Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste. Stir in the almonds, and serve. (Pilaf may be refrigerated before adding the almonds. To serve, stir in almonds and reheat in microwave.)

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 14 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 399 milligrams, Sugar 23 grams, TransFat 0 grams

INDIAN CORN PILAF



Indian Corn Pilaf image

Make and share this Indian Corn Pilaf recipe from Food.com.

Provided by evelynathens

Categories     Rice

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon cumin seed
2 inches cinnamon sticks
4 -5 whole cardamom pods
1 cup basmati rice, rinsed and drained
2 1/4 cups vegetable stock
3/4 cup thawed corn kernel

Steps:

  • Heat olive oil in a medium saucepan.
  • Add cumin, cinnamon and cardamon and cook over moderate heat, stirring often, until cumin is browned, about 1 minute.
  • Add rice and vegetable stock, cover and bring to a boil.
  • Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, about 15 minutes.
  • Add corn, cover and heat through, about 2 minutes more.
  • Season with salt and fluff.

Nutrition Facts : Calories 229, Fat 5, SaturatedFat 0.8, Sodium 4.7, Carbohydrate 42.2, Fiber 2.4, Sugar 0.4, Protein 4.7

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