Best 2 Indian Pilau Rice Recipes
**Embark on a Culinary Journey to India with Authentic Pilau Rice Recipes**
Indulge in the vibrant flavors of India with a selection of pilau rice recipes that capture the essence of this aromatic dish. From the classic Hyderabadi Biryani to the unique flavors of Sindhi Biryani, each recipe promises a delectable experience. Explore the delightful nuances of Kashmiri Pulao, a colorful dish adorned with nuts and dried fruits, and savor the simplicity of Jeera Rice, a fragrant and flavorful everyday delight. Discover the aromatic secrets of Chicken Pulao, a crowd-pleasing dish that combines tender chicken with fluffy rice, and tantalize your taste buds with the richness of Keema Pulao, a hearty and comforting rice dish made with minced lamb. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating authentic Indian pilau rice dishes that will transport your taste buds to the vibrant streets of India.
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 basmati rice. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma. It is the best choice for pilau rice.
- Soak the rice before cooking. Soaking the rice for 30 minutes before cooking helps to remove the starch and prevents the rice from sticking together.
- Use a heavy-bottomed pot. A heavy-bottomed pot will help to evenly distribute the heat and prevent the rice from burning.
- Cook the rice over low heat. Cooking the rice over low heat will help to prevent the rice from becoming mushy.
- Do not stir the rice while it is cooking. Stirring the rice while it is cooking can break the grains and make the rice mushy.
- Let the rice rest before serving. Letting the rice rest for 5-10 minutes before serving allows the rice to absorb the flavors of the spices and vegetables.
Conclusion:
Indian pilau rice is a delicious and versatile dish that can be served with a variety of curries and stews. It is also a great side dish for grilled meats and fish. With its aromatic spices and fluffy texture, pilau rice is sure to be a hit at your next meal.
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 »
You'll also love
