Yogurt Rice Pilaf Recipes

YOGURT-RICE PILAF

Steps:

• Place rice in 1 1/2-quart saucepan; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; return to saucepan.
• Heat rice and 1 1/2 cups cold water to boiling, stirring once. Reduce heat to medium-high; cook uncovered 5 to 6 minutes, stirring occasionally, until almost all water has evaporated.
• Reduce heat to low; cover; cook 5 minutes. Remove from heat; let rice stand covered 10 to 15 minutes.
• Meanwhile, in 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops; remove from heat.
• In medium bowl, mix remaining ingredients. Stir in oil mixture. Add cooked rice; toss well.

AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU

Steps:

• Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
• Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
• Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
• Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
• Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA

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.

HERBED RICE PILAF

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

BASMATI CHICKEN RICE PILAF

Steps:

• In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
• Heat sauté pan over high heat and add tablespoon of oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
• Add in chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
• Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
• Stir until well combined.

LEBANESE RESTAURANT RICE PILAF

Steps:

• Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
• Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
• Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
• Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

VIJ'S CAULIFLOWER RICE PILAF

Steps:

• To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice.
• In a medium pot with a lid, combine rice, 3 ¼ cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside.
• To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
• Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.

CURRIED RICE, BEANS AND VEGETABLE PILAF

Steps:

• Place chutney in blender. Add broth gradually and puree. Set aside.
• Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
• Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.