Whole Spice Basmati Pilaf Recipes

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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

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.

PERSIAN-STYLE BASMATI RICE PILAF



Persian-Style Basmati Rice Pilaf image

I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 small onion, chopped
2 tablespoons fresh minced garlic (optional)
1/2 cup slivered almonds
1 1/2 cups uncooked basmati rice
1/2-3/4 cup raisins
2 teaspoons turmeric (can use more to taste)
1/4 teaspoon cinnamon
1 teaspoon salt (or to taste)
3 cups low sodium chicken broth
salt and pepper

Steps:

  • Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
  • Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
  • Simmer for about 20-25 minutes or until rice is tender.
  • Season with black pepper.

BASMATI RICE PILAF WITH INDIAN SPICES AND RAITA



Basmati Rice Pilaf with Indian Spices and Raita image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 cups basmati rice
1 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
8 green cardamom pods
1 teaspoon crushed coriander seeds
1 cinnamon stick
8 cloves
1/2 teaspoon powdered ginger
4 cups water
1 bay leaf
Salt to taste
2 cups fresh green peas
Ground pepper
2 cups yogurt
1 cucumber, peeled, seeded and minced
3 tablespoons chopped mint, or to taste
3/4 teaspoon ground roasted cumin
1/4 teaspoon chili powder
Salt and pepper to taste

Steps:

  • Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain.
  • In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice.
  • Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered.
  • Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper.
  • Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.

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