Traditional Pilau Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

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.

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.

Steps:

• In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.