INDIAN RICE PILAF
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
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
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 1h
Yield 6 small servings
Number Of Ingredients 10
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
INDIAN CURRIED BARLEY PILAF
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
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 PILAF
Provided by Marian Burros
Time 20m
Yield 4 servings
Number Of Ingredients 15
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
BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
- In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
- Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
- Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
- Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.
INDIAN CHICKEN CURRY PILAF
Make this only if you are a lover of curry, you can adjust the amount of curry to suit taste, if you prefer lots of heat then add in cayenne pepper. For this recipe make certain that the onions are browned, this will take about 15-20 minutes or a little longer. Chicken breast can use used in place of thighs, also you really can use as much chicken as desired, long-grain white rice can be used in place of basmati, but it will not be as good, I like to use mixed frozen diced veggies in place of the peas, but that is only optional. Use 2 cups less 2 tablespoons of water or if you prefer a very soft rice use 2 cups water. For the best flavor use a good-quality Indian curry powder.
Provided by Kittencalrecipezazz
Categories Curries
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken cubes with salt and pepper.
- Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
- Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
- Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
- Add in basmati rice and stir with wooden spoon for 2-3 minutes.
- Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
- Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
- At this point adjust the curry powder to taste.
- Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
- Season with salt and lots black pepper.
Nutrition Facts : Calories 613.2, Fat 25.1, SaturatedFat 6.5, Cholesterol 82.1, Sodium 180.2, Carbohydrate 72.4, Fiber 6.4, Sugar 13.2, Protein 27
RICE AND LENTIL PILAF - INDIAN STYLE
This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.
Provided by LifeIsGood
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
- Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
- Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
- Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
- Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
- Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.
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