BASMATI RICE PILAF
Make and share this Basmati Rice Pilaf recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt butter.
- Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
- Stir in rice; cook stirring for about 4 minutes to release flavor.
- Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
- Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
- Bring to a boil, and reduce heat.
- Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
- Season with salt.
BASMATI RICE PILAF
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
- Preheat the oven to 250 degrees F.
- In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
- In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
- Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
- Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.
BASMATI RICE PILAF WITH APRICOTS
Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
- Game Plan: Toast the nuts while the rice cooks.
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
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 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 WITH PEAS
Steps:
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.
Nutrition Facts : Calories 314 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 748 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 6 grams, Sugar 2 grams
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 AND MUSTARD-SEED PILAF
Steps:
- Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.
COCONUT BASMATI RICE PILAF
From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.
Provided by kitty.rock
Categories Rice
Time 45m
Yield 8-10 1/2 cup servings, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
- Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
- Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
- When liquid has been absorbed and rice is tender, fluff rice with a fork.
- Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
- Transfer to a serving bowl.
- TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
- NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.
BASMATI RICE PILAF
Make and share this Basmati Rice Pilaf recipe from Food.com.
Provided by tonyf56
Categories Low Cholesterol
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan cook onions and almonds over medium heat in hot butter or margarine about 5 minutes or until onions are tender and almonds are golden.
- Stir in uncooked rice; cook and stir for about 4 minutes.
- Stir in carrots, currants or dried cherries, orange peel, cinnamon, black pepper, and red pepper flakes.
- Carefully stir on chicken broth and water.
- Bring to boiling point; reduce heat; simmer covered about 20 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 227.4, Fat 8.2, SaturatedFat 3, Cholesterol 10.2, Sodium 262.8, Carbohydrate 33.9, Fiber 3, Sugar 7.2, Protein 5.8
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
NIF'S BASMATI RICE PILAF
Make and share this Nif's Basmati Rice Pilaf recipe from Food.com.
Provided by Nif_H
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium heat. Add shallots and garlic and saute for 2 minutes.
- Add green onions, tomatoes, salt and rice. Stir to blend all the flavours.
- Add chicken stock and bring to a boil. Cover with lid and turn heat to low.
- Cook for 10 minutes and then turn off burner, leaving pot on the burner. DO NOT remove the lid and let sit for 5 minutes.
- Stir in butter and fluff rice with a fork.
Nutrition Facts : Calories 259.9, Fat 6, SaturatedFat 2.1, Cholesterol 8.9, Sodium 541.4, Carbohydrate 43.8, Fiber 2.2, Sugar 3.7, Protein 7.7
BASMATI CHICKEN RICE PILAF
Number Of Ingredients 9
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.
BASMATI RICE PILAF WITH PEAS
This is from the show Throwdown with Bobby Flay, Episode: Chicken Tikka Masala. I posted this to go with the Masala Sauce(Bobby Flay), which I posted separately. I am trying to replicate a recipe I tried up in Conn. Enjoy!
Provided by Sharon123
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
- Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
- Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered.
- Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork.
- Transfer the pilaf to a serving dish and serve.
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
BASMATI RICE PILAF
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 4
Steps:
- In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
- Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 280 g, Fat 3 g, Fiber 1 g, Protein 5 g
BASMATI RICE PILAF WITH APRICOTS
This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook "Making it Easy."
Provided by Oolala
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring , until fragrant, about 1 minute. Add the onion and 1/4 of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoons salt and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover the saucepan.
- Meanwhile, toast the nuts and set aside.
- Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
- Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
Nutrition Facts : Calories 297.3, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 119.2, Carbohydrate 45.8, Fiber 3.6, Sugar 6.5, Protein 6
PERSIAN-STYLE BASMATI RICE PILAF
I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)
Provided by Kittencalrecipezazz
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
- Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
- Simmer for about 20-25 minutes or until rice is tender.
- Season with black pepper.
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BASMATI RICE PILAF - UMAMI GIRL
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Reviews 257Calories 176 per servingCategory Sides
- In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
- Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
- Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.
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