Pilaf , also known as pilav , pilau , pilafi , pulao , plov ,
polov , polo and polu is a dish in which rice is cooked in a seasoned broth .
The caramelized onion gives the pilaf
its brown color. Depending on the cuisine and the recipe , it may contain meat , fish , vegetables , pasta and dried fruits.
In this pilaf , they use chicken stock to cook
the rice , I used vegetable stock.
This pilaf is rich with the flavor of butter
and the nuts added to it. This rice can be served along with any spicy vegetarian or non vegetarian gravy.
This rice will be excellent for lunchbox , as it is quick to make and delicious and nutrition packed. kids prefer this rice as this has mild spices.......
It tastes great without any sidedish, it tastes great even it is cold.
This rice will be excellent for lunchbox , as it is quick to make and delicious and nutrition packed. kids prefer this rice as this has mild spices.......
It tastes great without any sidedish, it tastes great even it is cold.
Ingredients :
1 cup long grain rice
½ cup vermicelli
crumbled into 1 inch long pieces
1- 2tbs butter
2 cup vegetable stock
salt to taste
whole spice – Bay leaf ,
cinnamon , cardamom , mace
¼ cup chopped almonds
¼ cup golden raisins
¼ tsp black pepper
powder
1 tbs chopped
pistachioas
Method :
Wash and soak the rice
for 10 minutes.
Heat a deep covered pan , melt the butter .
Add the whole spices and
fry in butter for a minute.
Add in the vermicelli
and roast till it is golden brown.
Add in the soaked rice and
sauté for two minutes.
Add the vegetable /
chicken stock and required salt and
pepper.
Adjust the seasoning while the rice is boiling in
the stock.
When the stock boils ,
simmer and cook for another 25 minutes or till the rice are cooked.
Meanwhile , in a sauté
pan , melt ½ tsp of butter , add almonds , pistachios and raisins . sauté till
a nice aroma comes out.
Add these to the cooked
rice and mix gently.
Chef’s suggestion :
Lemon juice can be added
to this pilaf.
Along with the above
nuts dates , apricot , walnuts and pine nuts
can be added.
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