Best 2 Yogurt Rice Pilaf Recipes

Welcome to the world of culinary delight, where flavors dance on your palate and aromas fill the air with anticipation. In this culinary journey, we embark on a quest to discover the secrets of crafting the perfect yogurt rice pilaf. This delectable dish, hailing from the rich tapestry of Middle Eastern cuisine, combines the tangy creaminess of yogurt with the aromatic wholesomeness of rice, creating a symphony of textures and flavors that will tantalize your taste buds. Join us as we explore various recipes, uncovering the nuances of ingredients, cooking techniques, and cultural influences that shape this beloved dish. Let your senses be awakened as we guide you through the steps of preparing yogurt rice pilaf, transforming simple ingredients into an extraordinary culinary masterpiece.

Here are our top 2 tried and tested recipes!

AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU

Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau image

This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.

Provided by Um Safia

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, finely sliced
6 tablespoons vegetable oil
1 1/2 lbs boneless chicken or 1 1/2 lbs lamb, cut into small chunks
1 -2 garlic clove, peeled and crushed
8 ounces yogurt
salt
1/4-1/2 teaspoon ground red pepper
1 teaspoon coriander powder
1 lb basmati rice
1/4 teaspoon saffron, soaked in about 1 tablespoon warm water
1 teaspoon ground cardamom

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.

YOGURT-RICE PILAF

Yogurt-Rice Pilaf image

Toasty mustard seed and spicy Thai chiles add distinctive flavor to an East Indian rice pilaf.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup uncooked basmati or regular long-grain rice
1 1/2 cups cold water
1 tablespoon vegetable oil
1 teaspoon black or yellow mustard seed
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 teaspoon salt
2 or 3 fresh Thai, serrano or cayenne chiles, cut in half lengthwise
10 to 12 fresh karhi leaves or 1 tablespoon chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 3 g, TransFat 0 g

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your pilaf will be. Use fresh vegetables, good quality rice, and flavorful yogurt.
Rinse the rice: Rinsing the rice before cooking removes the starch and helps prevent it from sticking together.
Toast the rice: Toasting the rice before cooking gives it a nutty flavor and helps prevent it from becoming mushy.
Use the right amount of liquid: The amount of liquid you use will depend on the type of rice you are using. Basmati rice typically requires 1 1/2 cups of liquid for every cup of rice, while jasmine rice requires 1 3/4 cups of liquid for every cup of rice.
Let the pilaf rest: After cooking, let the pilaf rest for a few minutes before fluffing it with a fork. This will help the rice grains separate and absorb the flavors of the other ingredients.

Conclusion:

Yogurt rice pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and flavorful ingredients, yogurt rice pilaf is sure to be a hit with your family and friends.