Best Spicy Rice Pilaf Recipes

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

SPICY RICE PILAF

Steps:

• In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

SPICY MIDDLE-EASTERN ALLIGATOR WITH RICE PILAF AND TABBOULEH SALAD

Steps:

• In a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes.
• In a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.
• In a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside.
• Wash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.
• In a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.

SPICY GOAT CURRIED RICE PILAF

Steps:

• Combine goat meat, red wine vinegar, and salt in a large pot. Pour in enough water to cover by 1 inch. Bring to a boil; cook until goat is tender, about 1 hour. Drain, reserving stock. Rub sage leaves over goat.
• Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
• Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until onion is browned, about 10 minutes. Stir in garam masala, basil, coriander, and ground rosemary; cook until fragrant, about 30 seconds.
• Stir goat and chile peppers into the pot; cook and stir flavors combine, 3 to 5 minutes. Sprinkle rosemary leaves and lemongrass over goat. Continue cooking until browned, about 10 minutes.
• Melt ghee in a large skillet over medium heat. Add curry powder and fenugreek; cook until fragrant, about 1 minute. Add drained basmati rice; stir until evenly coated with ghee, 1 to 2 minutes.
• Pour rice mixture over goat in the pot; do not stir. Pour in 6 cups reserved stock. Bring to a boil; reduce heat to low and simmer, covered, until rice is fluffy and tender, 15 to 20 minutes. Remove from heat and let stand for 20 minutes before uncovering.

5 MINUTE SPICY INDIAN RICE PILAF FROM LEFTOVER WHITE RICE

Steps:

• 1. In a frying pan, add 3 Tablespoons of olive oil, margarine or butter and make it hot. 2. Add in 1 Tbsp cumin seed to rice and fry it for 1 minute. 3. Add in 3 Tbsp of pickled mango, stir, and fry for 1 minute. Mash the pickled mango with a fork. 4. Add in leftover white rice, stir the mixture thoroughly and fry for 3-5 minutes. 5. Add salt to desired taste, and serve. Optional: Add 1 Tbsp turmeric powder along with the cumin seed, prior to adding the rice. Optional: To add in missing amino acids (protein) and to make it a complete meal, add in fresh or frozen green peas at the same time you add in the rice.

SPICY LENTIL RICE PILAF

Steps:

• pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
• Add rice and stir to coat. Continue stirring until rice smells nutty.
• Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
• Thaw the peas in a microwave. Stir in peas, and fluff with a fork. Sprinkle with raisins and pistachios.

SPICY COCONUT RICE PILAF

Steps:

• Heat oil over medium-high heat in a medium saucepan.
• Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
• Stir in rice and cook 1 minute.
• Add water or stock and salt.
• Bring to a boil.
• Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
• Remove pan from heat.
• Toss in butter and coconut.
• Cover and steam 5 minutes longer.
• Fluff with a fork and serve.

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.