Turmeric Pilau With Golden Onions Recipes

TURMERIC PILAU WITH GOLDEN ONIONS

Steps:

• Thoroughly rinse the rice until the water looks completely clear. Drain, then tip into a large pan of salted water. Bring to the boil and cook for 6 mins until just tender, but check after 5 mins. Drain well, cool and chill.
• Heat the oil in a large wok and fry the spices until they start to pop. Add the onions, then cook, stirring frequently, until the onions are tender and golden. Stir in the turmeric and chilli, and cook for 1-2 mins more. Cool.
• TO BARBECUE: Heat the wok over the coals and, when the onions are sizzling, add the rice and cook, turning until heated through. If the embers are starting to die down a bit, cover the wok with a lid or the wok with a lid or foil to keep in the heat.

RICE PILAF WITH CINNAMON AND GOLDEN RAISINS

Steps:

• In a heavy saucepan, warm the olive oil.
• When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
• Stir in the broth, turmeric, cinnamon and salt.
• Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
• The last 5 minutes, stir in the raisins.
• Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.

AUBERGINE PILAU RICE

Steps:

• 1. Put the rice, lentils, turmeric and salt in a in a mixing bowl. Add the cold water. Stir for a few minuted to ensure that the water has reached all areas within the bowl. Set aside. 2. Coarsely chop the onion. 3. Chop the garlic pods and ginger root so they are in slices(approximately 2/3 mm is okay). 4. Chop the aubergine so you end up with cubes between (approximately) 1 and 2cm in size. 5. Heat the oil on a medium heat in a deep, non-stick saucepan (preferably with a locking lid). 6. Place the ginger and garlic slices in the oil and fry for approx 2 minutes. 7. Add the onion, fry altogether for another 5 minutes. 8. Add the aubergine, fry and stir continuously for 5 minutes (if any of the ingredients start to burn or stick to the pan then add a little of the hot water from the kettle). 9. Add the rice / lentil mixture and stir for a few minutes (the water level must be just above the mixture, if this is not so then top it up using the warm water from the kettle). Cover, lock the lid and leave for approximately 10 minutes (or until all the water has been absorbed) depending on how grainy the rice is required. 10. Serve immediately

GOLDEN PILAF

Steps:

• In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
• Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

ONION PILAU

Steps:

• Heat Butter in medium pan, cook finely chopped onion and seeds, stirring until onion is browned lightly.
• Add rice, cook stirring, 1 minute.
• Stir in stock, simmer, covered for about 15 minutes or until rice is just tender.
• Remove from heat, fluff rice with a fork, stand, covered for 5 minutes.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.