Spicy Beef Pilaf Recipes

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

SPICY RICE PILAF

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

SPICY BEEF PILAF

Steps:

• Brown mince in a little spray oil and drain.
• Saute diced onion with the spices.
• Add stock and bring to the boil.
• Toss in rice.
• Allow to simmer for a little while, until rice par-cooked.
• Toss in mince and other ingrediants.
• Simmer until rice is cooked and the kitchen smells aromatic and delicious.
• Serve with a spponful of natural yoghurt.

SPICED RICE PILAF

Steps:

• Thinly slice 2 scallions. Cook the scallion whites in butter in a saucepan with 6 cardamom pods, 2 fresh bay leaves, 2 star anise pods and 1 cinnamon stick until soft, 2 minutes. Stir in 1 cup basmati rice, then add 1 1/2 cups water and 3/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low, cover and cook until tender, about 17 minutes. Set aside, covered, 10 minutes. Top with the scallion greens and some chopped dill.

SPICED RICE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

SPICY SPROUTS PILAF (PRESSURE COOKER)

Steps:

• Clean, wash and soak the rice for 10 minutes.
• Drain and keep aside.
• Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
• When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
• Add the rice and sprouts and sauté for 2 minutes.
• Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
• Pressure cook for 2 whistles (15 minutes).
• Serve hot, garnished with the coriander.