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
AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU
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
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.
QUINOA RICE PILAU WITH DILL & ROASTED TOMATOES
Whip up a quinoa rice marvel in minutes - it's superhealthy and counts as 1 of 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.
- Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.
Nutrition Facts : Calories 412 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU
Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati
Provided by Roopa Gulati
Categories Main course
Time 50m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 782 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
PISTACHIO PILAU RICE
This lightly spiced, vibrant side dish is the perfect accompaniment to curry
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
- Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
Nutrition Facts : Calories 255 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.25 milligram of sodium
GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU
Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
- Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
- In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
- Add the chicken and the browned bits to the rice, stirring gently to combine.
- Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
EASY PILAU RICE
Mmm delicious yellow rice. Don't forget to pick out the cloves and cardamom pods as you eat! Serve with Recipe #37989 (it won't be low fat any more if you serve it with this lovely buttery rice!)
Provided by LC69414
Categories Curries
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan.
- Stir in the rice until it is coated in the butter.
- Add the spices and salt.
- Add the boiling water.
- Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.
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.
INSTANT POT® PILAU RICE
This is a tasty Indian side dish made easily and quickly in the Instant Pot®.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 28.5 g, Fat 3.1 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 321.3 mg, Sugar 1.1 g
YAKNI PILAU (CHICKEN RICE)
This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.
Provided by baraahnz
Categories Long Grain Rice
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
- Simmer for approximately 2 hours.
- Cool slightly, strain stock and measure out 4 cups.
- Remove meat from bones, cut into bite-size pieces and set aside.
- Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
- Heat ghee in a large pot and fry sliced onion until golden.
- Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
- Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
- Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
- Stir well.
- Cover pan tightly and cook over a very low heat for 20 minutes.
- Do not uncover pot or stir rice during cooking time.
- When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
- Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
- Garnish with almonds, peas and eggs.
PILAU RICE WITH PISTACHIOS AND PINE NUTS
Steps:
- Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan. Reduce heat to medium-low and cover. Set timer for 18 minutes. Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown. After rice is cooked, set it aside with the lid on for 10 minutes. Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
PILAU RICE WITH PISTACHIOS AND AND PINE NUTS
This is a fantastic flavorful side that I found in one of my favorite cookbooks by Cheryl Alters Jamison and Bill Jamison, "American Home Cooking". They're all great!
Provided by SRC4450
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
- Reduce heat to medium-low and cover.
- Set timer for 18 minutes.
- Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
- After rice is cooked, set it aside with the lid on for 10 minutes.
- Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
PILAU OR PULAO (FRAGRANT RICE)
Make and share this Pilau or Pulao (Fragrant Rice) recipe from Food.com.
Provided by evelynathens
Categories Rice
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak basmati rice in water to cover for 30 minutes. Drain.
- While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
- Preheat oven to 325°F (160°C).
- Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
- Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
- Place in oven and steam for 30 to 40 minutes or until rice is tender.
Nutrition Facts : Calories 217.7, Fat 5.2, SaturatedFat 1, Cholesterol 1.4, Sodium 9.7, Carbohydrate 38.6, Fiber 2.1, Sugar 1.4, Protein 4.3
TRADITIONAL PILAU RICE
Now, for all of you who have problems with cooking pilau rice, this recipe is really very easy and goes exceptionally well with a good curry, like my madras coconut, chicken and banana curry. Have a go, you won't be dissapointed.
Provided by Lene8655
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
- Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
- Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
- Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
- Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
- Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.
Nutrition Facts : Calories 622.2, Fat 17.5, SaturatedFat 2.5, Sodium 1180.6, Carbohydrate 105.6, Fiber 5.9, Sugar 4.7, Protein 11
CARROT & PEA PILAU RICE
A tasty low fat rice that gets a few extra veggies into your daily diet. I use ground cinnamon because my family don't like 'bits of wood' in thier food! I also use brown basmati and it doesnt seem to take any longer to cook. Great with curry but could accompany lots of different dishes. I dont use salt in cooking but a little added just before serving may be required. I developed this recipe from a book called 'Indian Cooking'.
Provided by Purple Becca
Categories Free Of...
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice in several changes of water, leave to soak in water for 20 minutes.
- Drain the rice put it in a pan and add the 18 fl ozs of water, bring to the boil, cover and simmer for 12-15 minutes (I place the rice in my wood stove oven to cook).
- Remove the pan from the heat and leave aside for 10 minutes.
- Heat the oil in a frying pan, add the seeds, cook until they splutter.
- Add onion, cinnamon (broken into pieces) and cardamom pods (split at one end to release flavour) Fry until the onion is slightly browned.
- Add the Garam Masala and cook for 30 seconds.
- Stir in the carrot - grated and the peas, cook for a further 2 minutes.
- Stir this mixture gently into the rice and keep warm - or serve straight away.
Nutrition Facts : Calories 233.2, Fat 3.9, SaturatedFat 0.6, Sodium 27.1, Carbohydrate 44.6, Fiber 3.8, Sugar 3.6, Protein 5.3
PILAU RICE
This classic Pilau rice recipe is a simple and delicious recipe that you'll want to make time and time again
Provided by Pauldh69
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a large pan, which has a tight-fitting lid. Sprinkle the cumin seeds over the base and cook for 30 secs, stirring well to toast them but taking care not to burn them. Tip out of the pan into a bowl.
- Heat the ghee or oil in the pan. Add the onion and cook it over a medium heat for 5-7 mins, until it starts to soften.
- Crush the cumin seeds lightly with the cardamom pods.
- Add the cumin, cardamom, cloves and turmeric to the pan and cook for 1-2 mins.
- Rinse the rice well and add to the pan, along with 450ml boiling water, the bay leaves and cinnamon sticks and stir briefly just to mix. Bring the mixture to the boil, cover the pan and cook over a low heat for 12-15 mins, until the water is absorbed. Leave the rice in the pan but off the heat for a few mins before serving.
SPICED PILAU BROWN RICE
The turmeric adds a wonderful golden color to this healthy brown rice dish. The spices add lovely flavor and although you don't eat the leaves, cardamom pods or cinnamon stick, leaving them in makes the dish look very authentic and pretty. A Jamie Oliver recipe.
Provided by English_Rose
Categories Brown Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a saucepan over a medium heat and add the butter.
- Add the sliced onion and all the spices and fry gently for 10 mins or so until the onion is soft and golden brown and the mixture is starting to smell aromatic.
- Add the rice to the saucepan and fry for 30 seconds or so to coat it in the spices then add 3 cups of cold water. Bring to the boil and simmer gently for about 15 mins without stirring, until the level of the rice rises to meet the level of the water.
- Turn the heat down to minimun, cover and cook for 15 mins or until all the water and the flavors of the spices have been absorbed by the rice and it has gone a lovely golden color.
- Turn off the heat, fluff up the rice with a fork and season with sea salt to taste.
- Serve.
Nutrition Facts : Calories 354.2, Fat 8.1, SaturatedFat 4.1, Cholesterol 15.2, Sodium 47.3, Carbohydrate 63.7, Fiber 3.2, Sugar 1.9, Protein 6.6
FRAGRANT PILAU RICE
My friend Heleen serves this rice with her Bobotie a South African Specialty.
Provided by Marsha Gardner @mrdick1950
Categories Rice Sides
Number Of Ingredients 10
Steps:
- To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.
- Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice.
- Add the rice and stir until the grains are coated in the butter before stirring in the stock and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on.
- Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
- The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving and sprinkle with cilantro if desired.
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