Best 2 Indian Pilau Rice Recipes
Indian pilau rice, also known as pulao or pilaf, is a classic dish that combines aromatic rice with a variety of spices, vegetables, and meat. It is a popular dish in many parts of the world and can be found in various regional cuisines. Pilau rice is often served as a main course or as a side dish and can be tailored to suit different tastes and preferences. With its rich flavors and textures, Indian pilau rice is a culinary delight that is sure to please any palate. Whether you are a novice cook or an experienced chef, this guide will provide you with the essential steps and tips to create a delicious and authentic Indian pilau rice dish.
Check out the recipes below so you can choose the best recipe for yourself!
KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE
A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!
Provided by French Tart
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
- Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
- Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
- Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
- Transfer all the contents to a bowl and rinse out the pan.
- Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
- Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
- Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
- Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7
INDIAN - PILAU RICE
An easy rice recipe to serve with any Indian curry dish. It's important to rinse the rice thoroughly and not skip the 30 minutes soaking time. From Cooking School India Cookbook
Provided by Jubes
Categories Rice
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the basmati rice for several changes of water, until the water runs clear.
- Leave the rice to soak for 30 minutes. Drain and then set aside until ready to cook.
- Heat the ghee in a large heavy-based saucepan.
- Add the cardamons, cloves and peppercorns. Fry, stirring for one minute.
- Add the rice andstir-fry for a further 2 minutes.
- Add theremaining ingredients to the rice mixture and reduce the heat.
- Cover the saucepan and leave to simmer over a low heat for 20 minutes, until all the water has evaporated.
- Transfer the rice to a large, warmed serving dish and serve hot.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pulao will be. Use fresh, fragrant rice, flavorful spices, and tender vegetables.
- Rinse the rice: Rinsing the rice removes starch, which helps to prevent the rice from becoming sticky.
- Soak the rice: Soaking the rice for 30 minutes before cooking helps to reduce the cooking time and makes the rice more tender.
- Use the right amount of water: The amount of water you use will depend on the type of rice you are using. Basmati rice typically requires 1 1/2 cups of water for every cup of rice, while long grain rice requires 2 cups of water for every cup of rice.
- Cook the rice over low heat: Cooking the rice over low heat helps to prevent the rice from burning or sticking to the pot.
- Fluff the rice: Once the rice is cooked, fluff it with a fork to separate the grains.
- Add vegetables and spices: Pulao is a great way to use up leftover vegetables. Add your favorite vegetables to the rice, along with spices such as cumin, coriander, and turmeric.
- Serve with raita or chutney: Pulao is often served with raita, a yogurt-based sauce, or chutney, a spicy condiment.
Conclusion:
Pulao is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its fragrant aroma and flavorful taste, pulao is a perfect dish for any occasion. So next time you're looking for a quick and easy meal, give pulao a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
