Best 8 Rice And Lentil Pilaf Indian Style Recipes

LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)

Steps:

• prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
• onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
• rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

RICE AND LENTIL PILAF - INDIAN STYLE

Steps:

• Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
• Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
• Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
• Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
• Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
• Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.

INDIAN LENTIL PILAF

Steps:

• Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
• Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
• Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
• Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
• Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
• Add garlic, ginger and garam masala and cook 1 minute more.
• Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
• Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
• Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
• Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
• Serve hot and enjoy.

SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU

Steps:

• Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
• Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
• Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
• To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
• Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
• Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

INDIAN RICE PILAF

Steps:

• Bring water and chicken broth to a boil.
• Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

INDIAN LENTILS AND RICE

Steps:

• Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
• Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
• Stir in tomato, coconut and mint. Serve over rice and with yogurt.

INDIAN-SPICED RICE WITH LENTILS

Steps:

• Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
• Basmati rice is available at Indian markets and some supermarkets.

LENTIL-AND-RICE PILAF

Steps:

• In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
• Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
• Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.