SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
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.
BASMATI RICE PILAF
Wonderful flavor and textured rice dish.
Provided by Carol Castellucci Miller
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
- Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
- Stir basmati rice into onion mixture until rice is coated with oil.
- Pour hot chicken stock into the rice mixture. Season with salt; stir.
- Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
- Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g
HERBED BASMATI PILAF
Make and share this Herbed Basmati Pilaf recipe from Food.com.
Provided by Barb G.
Categories Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 teaspoons olive oil in a medium saucepan over medium heat.
- Add minced garlic, saute 1 minute.
- Add basmati rice, saute 2 minutes.
- Stir in the chicken broth, bring to a boil, Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat, stir in chopped onions and dried thyme.
Nutrition Facts : Calories 427.5, Fat 8.6, SaturatedFat 1.6, Sodium 772.2, Carbohydrate 74, Fiber 3.7, Sugar 1.8, Protein 12.5
BASMATI & MUSHROOM PILAF
This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.
Provided by TexasKelly
Categories Rice
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
- Add mushrooms and saute for 2 more minutes.
- Add stock, salt and pepper.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 20 minutes or until water is absorbed.
- Stir in almonds and parsley.
Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6
WHOLE SPICE FRAGRANT RICE (PULAO)
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
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
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