Fragrant Pilau Rice Recipes

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

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.

Steps:

• 1. Combine the cumin, saffron and salt. Set aside.
• 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

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.

Steps:

• Combine cumin, saffron and salt; set aside.
• Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
• Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• Add the rice and cook for 1 minute, stirring to mix well.
• Add the broth and cherries.
• Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
• Fluff rice with a fork and serve hot.