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Basmati Rice Pillaf

0

40 min

Basmati Rice Pillaf

Basmati Rice Pillaf Photo 1

Time

40 min

Serving

2 persons

Calories

0

Rating

4.00★ (1)

Author: Konda Liza

This is very tasty basmati rice pilaf, basmati rice itself is very delicious but when you combine it with spices and veggies, this becomes something awesome.

Ingredients

  • fenugreek: 1 pinch (powdered)
  • salt: 2 pinch (per taste)
  • chili pepper: 1 piece (small)
  • Powdered coriander: 0.5 tsp
  • turmeric: 1 pinch
  • barberry: 1 tsp
  • water: 200 ml
  • vegetable oil: 40 ml
  • carrot: 1 piece
  • raisins: 40 g
  • cashew: 40 g
  • lemon juice: 1 Tbsp
  • basmati rice: 100 g
  • milk: 500 ml

Metric Conversion

Stages of cooking

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  1. Pour milk in a pan and bring to a boil, then add lemon juice, mix and hold 1 minute on a flame. You\'ll see when it is turned into curd.

    Basmati Rice Pillaf Photo 2
  2. Spread cheesecloth over the collander and place in curd that liquid may go. Then press it with something heavy, in several hours it would be ready for further usage. You may do these two steps beforehand, it would be easier.

    Basmati Rice Pillaf Photo 3
  3. Fry cashew until golden, place them somewhere and fry curd. Mix together, add barberry and raisins. Place all in a bowl.

    Basmati Rice Pillaf Photo 4
  4. Now roll fenugreek in a cheesecloth and place in the pan where curd was fried and little heat. Now you don\'t need any more fenugreek, it will bring bitter taste. Add other spices and also grated carrot, little fry.

    Basmati Rice Pillaf Photo 5
  5. Add rice and fry during 1 minute.

    Basmati Rice Pillaf Photo 6
  6. Add water and increase the heat, when it is boiled, reduce the heat and fry during 15 minutes, add salt and nut-curd mixture. Stir properly.

    Basmati Rice Pillaf Photo 7
  7. Serve with tomato wedges. Enjoy!

    Basmati Rice Pillaf Photo 8

History of the Basmati Rice Pilaf

The origins of the Basmati Rice Pilaf can be traced back to the Indian subcontinent, where Basmati rice has been cultivated for hundreds of years. The word "Basmati" literally means "fragrant," and it is known for its distinctive aroma and flavor. The recipe for Basmati Rice Pilaf has since spread throughout the world, with various regions and cultures adding their own unique twist to the dish.

Tips and Tricks for Basmati Rice Pilaf Recipe

  • Rinse the Basmati rice thoroughly before cooking to remove excess starch and ensure that the grains cook evenly.
  • Soak the Basmati rice in water for at least 30 minutes before cooking to help it absorb water and cook more evenly.
  • Toasting the Cashews before adding them to the dish will enhance their flavor and give them a nice crunch.
  • Make sure to fry the spices properly to release their flavor and aroma. Be careful not to burn them, as this can make the dish bitter.
  • Let the pilaf rest for a few minutes after cooking to allow the flavors to meld together and the rice to become fluffy.

Tips for Presenting the Dish

  • Serve the Basmati Rice Pilaf in a decorative bowl or platter to enhance the visual appeal of the dish.
  • Garnish with fresh herbs or sprigs of cilantro for an added pop of color and flavor.
  • Pair the pilaf with a spicy or tangy chutney for a tasty accompaniment.
  • Arrange the tomato wedges in a decorative pattern around the edges of the dish for an extra touch of elegance.

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