Recipes — pilaf RSS



Egg Biryani

Biryani is a rice that is layered, flavored and contains a ton of ingredients. You may learn more about Biryani online. Biryani takes a long time and some prep work to make the fish, but it is all worth it.Serves: 41) PREPARE EGG MASALAIngredients6 eggs, boiled, cooled, shelled, cut in half, yolk removed and set aside1 large red onion, thinly sliced1 cinnamon stick4 cloves4 cardamoms2 dried bay leaves 3 tablespoons gheeHandful cashew nutsHandful raisins1 tablespoon curry powder1 tablespoon garam masala1 teaspoon saltIn a small fry pan over medium heat, heat ghee and saute whole spices for a couple of minutes. Then add onions and cook onions until they caramelize, this may take about 20 minutes. Add nuts and saute for...

Continue reading



Kashmiri Pulao

There are many versions of this pulao. Some use whole spices, some don't. What stands out in Kashmiri Pulao is SAFFRON and FENNEL SEEDS. I prefer to use a combination of whole spices and saffron, and not include fennel seeds, but it is upto you. This is a very simple dish, can be easily made in 20 minutes.Serves: 3Ingredients1 cup white basmati rice, rinsed 3 times in cold running water and set aside1/2 teaspoon saffron strands1/2 cinnamon stick2 cardamom cloves1 dry bay leaf1 teaspoon paprika powderSalt, about half a teaspoon1 tablespoon ghee1/4 cup chopped cashew nuts1/4 apple, thinly sliced1/4 cup pomegranate pearlsInstructionsIn a 3 qt pot over medium heat, melt ghee. When ghee has melted, add whole spices and cashew...

Continue reading



Potatoes and Peas pulao

Mummy makes this rice dish every winter, atleast a few times, some variations may exist, adding cauliflower instead of potato, or sometimes any other vegetable. As I write this recipe, I can smell this pulao..fresh green peas (if you can find) are best for this pulao, but I use frozen for convenience sake. If you are using fresh green peas, then add it along with rice so that they will get cooked as the rice gets prepared.Serves: 3Ingredients1 cup basmati rice (see my instructions on how to wash basmati rice)1 red onion thinly sliced, so almost about 1 cup of sliced red onion3 green cardamoms, partially crushed3 cloves1 teaspoon garam masala1 teaspoon cumin seeds1 teaspoon coriander powder1 Idaho potato, washed,...

Continue reading



Palak Paneer Pulao

Usually I make this when I have leftover Palak Paneer, and unlike most, I don't like to eat the same stuff that I have prepared for every meal, once or twice is just enough...Ingredients1 bunch fresh spinach1 cup paneer, chopped in 1 inch cubes1 cup white basmati rice, rinsed in cold running water 3 times and cook in 2 cups water for about 12 minutes or until all water has been absorbed, set aside1 tablespoon cumin seeds1 tablespoon ginger garlic paste1 jalapeno, finely chopped2 tablespoons oilSalt to tasteInstructionsBring 6 cups of water to a boil in a 5 qt pot, when the water is boiling add spinach leaves and cook for 5 minutes. Stirring every minute. Take out leaves and...

Continue reading



Shrimp pulao

This is a simple Shrimp Pulao that Mummy makes on special occassions, I have seen many complicated shrimp pulaos but personally I like this the best. It is easy and is a great way to please family!IngredientsMarinade1 cup shrimp, peeled, deveined (16 - 20 count)6 garlic cloves, finely chopped1 large egg, beaten1 cup white basmati rice, rinsed 3 times in cold running water, drained1 cup red onions, thinly sliced3 tablespoons ghee / unsalted butter6 cloves1 tablespoon coriander powder1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder2 bay leaves, dried1 large potato, cut in wedgesSalt to tasteInstructionsIn a mixing bowl, mix in the marinade ingredients and set aside.Heat ghee over medium heat in a wide bottom pot, preferably 4 - 5 qt pot....

Continue reading