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
BASMATI AND NUT PILAF
Make and share this Basmati and Nut Pilaf recipe from Food.com.
Provided by Lady D.
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
- Leave to soak for 30 min in remaining rinsing water.
- In lrg pan, fry onion, garlic, and carrot in oil.
- Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
- Pour in stock or water, add bay leaf, and season well.
- Bring to boil; cover and simmer gently for 10 minutes.
- Remove from heat without lifting lid.
- Leave for 5 minutes.
- If rice is cooked, there will be small steam holes in the center.
- Discard bay leaf/cardamom pods.
- Stir in nuts and check seasoning.
- Scatter parsley over mixture.
- Can be reheated!
Nutrition Facts : Calories 267.6, Fat 5.4, SaturatedFat 0.8, Sodium 16.7, Carbohydrate 49.9, Fiber 3.3, Sugar 2.4, Protein 5.2
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.
NUTTY BASMATI PILAF
Nutty, slightly sweet in flavor, this rice pilaf dish beautifully complements any Indian meal. Translated from "Cocina Tradicional India" by Rafi Fernandez.
Provided by canarygirl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice in a sieve under cold running water until water runs mostly clear.
- Place rice in a bowl with fresh cold water, and let sit 30 minutes.
- Drain well.
- Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
- Add the rice, cumin seeds, coriander, cardamom and bay leaf.
- Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
- Add broth, and season with salt and pepper.
- Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
- (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
- Add nuts and toss to combine.
- Garnish with fresh chopped cilantro.
- For Vegetarians use the vegetable broth.
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
- Heat water or stock to a bare simmer in a saucepan or in microwave.
- Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
- Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
- Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
- In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
- Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams
BASMATI PILAFF
Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
- Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
- Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.
Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Protein 6 grams protein, Sodium 0.65 milligram of sodium
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BASMATI RICE PILAF WITH DRIED FRUIT AND ALMONDS
From onceuponachef.com
Cuisine Indian, Middle EasternTotal Time 35 minsCategory Vegetables & SidesCalories 378 per serving
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
BASMATI RICE PILAF WITH FRUITS AND NUTS - THE VEGAN ATLAS
From theveganatlas.com
4.5/5 (2)Category Salads & SidesCuisine Plant-BasedTotal Time 55 mins
- Combine the rice with 4 cups water in a saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 30 minutes, or until the water is absorbed. If the rice isn’t done to your liking, add 1/2 cup water and simmer until absorbed.
- Once the rice is done, heat the oil in a large skillet. Add the onion and optional chili peppers sauté over medium heat until golden.
- Stir in the rice and all the remaining ingredients except the nuts, salt, and pepper. Cook over low heat, stirring frequently, for about 8 to 10 minutes, allowing the flavors to blend.
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