Brown Basmati Coconut Pilaf Recipes

COCONUT BASMATI PILAF

Coconut Basmati Pilaf image

Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it's flavored with cardamom and ginger.

Provided by Alex Witchel

Categories easy, weekday, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups basmati rice
3 green cardamom pods
3 thin slices ginger
3 sprigs cilantro
1 teaspoon kosher salt
1 1/2 cups unsweetened coconut milk

Steps:

Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 277 milligrams, Sugar 0 grams

SPICED BASMATI RICE PILAF

Spiced Basmati Rice Pilaf image

To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups basmati rice
2 tablespoons unsalted butter
1 large white onion, peeled and finely diced
Kosher salt
3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded
1/2 teaspoon ground cayenne pepper
2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
2 bay leaves

Steps:

Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.

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