Rice pilaf, a classic Middle Eastern complement for any cooked meat or a vegetarian dish by itself is one of the most diverse dishes there is today. One of the reasons why this dish is extremely popular is because every region and country has a variety of ways to cook it. The flexibility together with its healthy contents makes it a perfect addition to any cook's repertoire. We enjoy eating this tasty dish which is as adaptable as what you have in mind and in your pantry.
Ingredients for Basmati Rice Pilaf
1 cup basmati rice
1 small onion finely chopped (150g)
2 medium carrots diced
¼ tsp ground cloves
¼ tsp grinded black pepper
¼ tsp cumin seeds
1 tbls light vegetable oil
2 tbls butter
2 tsp salt
½ red capsicum finely chopped (100g)
1 cup basmati rice
1 small onion finely chopped (150g)
2 medium carrots diced
¼ tsp ground cloves
¼ tsp grinded black pepper
¼ tsp cumin seeds
1 tbls light vegetable oil
2 tbls butter
2 tsp salt
½ red capsicum finely chopped (100g)
2 beef stock cubes
Wash the rice in cool water until the water is clear and place in a rice cooker with two cups of water mixed with the stock cubes. Heat oil in a pot over medium heat and mix in spices, butter and onions, cook until onions are tender and light golden brown. Add carrots, capsicum, salt and cook for approx 3 minutes. Add this mix to the rice and water in the rice cooker and cook.
Casserole method: This dish can be cooked in an oven proof casserole instead of the rice cooker. Heat oil in an ovenproof casserole over medium heat and mix in spices, butter and onions, cook until onions are tender and light golden brown. Add carrots, capsicum, salt and cook for approx 3 minutes. Add the washed rice and two cups of water mixed with the stock cubes and cook, stirring very gently for 5 minutes. Cover tightly and cook in the oven for approx 25 minutes at 180ºC. Remove from oven and rest for 10 minutes before serving.
Casserole method: This dish can be cooked in an oven proof casserole instead of the rice cooker. Heat oil in an ovenproof casserole over medium heat and mix in spices, butter and onions, cook until onions are tender and light golden brown. Add carrots, capsicum, salt and cook for approx 3 minutes. Add the washed rice and two cups of water mixed with the stock cubes and cook, stirring very gently for 5 minutes. Cover tightly and cook in the oven for approx 25 minutes at 180ºC. Remove from oven and rest for 10 minutes before serving.
Note: This is a delicate and fragrant rice dish that compliments a lot of sauces and cooked meats. To make it a vegetarian dish use vegetable broth. If you want to add extra ingredients add them in while sautéing or before the rice gets fully cooked.
Spicy Beef Ingredients
500g beef mince
1½ tsp curry powder
4 tbls sweet chili sauce (80g)
1½ tsp curry powder
4 tbls sweet chili sauce (80g)
1 sliced onion (100g)
2/3 cup peas (80g)
¼ cup chopped coriander leaves
Method
Heat a frying pan with some oil or ghee and fry the mince while stirring until brown. Add onion and curry powder then add sweet chili sauce, onion and peas. Cook until finished and place on top of pilaf, drizzle with coriander leaves.
No comments:
Post a Comment