Google: “Pilaf is rice sautéed with aromatics before cooking in stock to create seasoned rice with meat, vegetables and employing some technique for achieving cooked grains that do not adhere”.
Remembered my cousin wife cook her Polov; Kyrgyzstan way about 6 years ago. She washes her rice several times and soak for 20 hours; to get rid of starch. Her beef was succulent, aromatics and tender-melt in your mouth. Going through her recipe seems a bit hard to do, though it was awesome delicious.
I decided to do my with vegetables curry. Let explore and create my own pilaf. Got do vegetables curry first and one day in advance to absorb the flavour more. I didn’t do a big batch as it’s a trial and error to add into Basmati rice to make pilaf.
I am happy that my scratch Pilaf vegetables curry turnout appetising, delicious, and aromatic. Looks a bit like risotto: al dente creamy. Let’s cook!!!!
Vegetables curry ingredients
2 carrots, cut into bite size
1 long eggplants, cut into bite size
1/4 cauliflower, cut into florets
8 okras (ladies fingers)
2 cabbage leaves, cut to bite size
1/2 packet vegetables curry paste 100 g Malaysia Traditional Specialties
1/2 canned baby corns, rinsed
200 ml coconut milk
80 ml coconut cream
1 Tbs garlic minced
1/2 Tbs ginger powder
2 dessertspoons oil
Put oil in pot and when hot fry garlic and ginger till aromatic. Add vegetables curry paste. Stir to mix well and until fragrant. Now add carrots, cabbage leaves and cauliflowers, cooked for 4-5 minutes. Add enough water to cover vegetables partly. Cover with a lid and cook on low heat until vegetables have softened slightly. Then add 200 ml coconut milk, stir and add eggplants and okras cook until it’s soft.
Add 80 ml coconut cream, baby corns and stir to mix well. Season with salt and pepper to taste. Simmer for about 3-4 minutes. Stir well again and switch off hob. Let’s absorb all the flavour overnight before adding to Basmati rice.
Note: You can add any vegetables of your choice: tofu, green bean, peas, 3 colours capsicums, pineapples pieces or chickpeas. You can serve with roti, chapati or noodles. Do double the portion if you are making big batch.
1 c Basmati rice
2 1/2 Tbs proactiv spread
1 Tbs olive oil
1/2 onion, chopped
1 Tbs garlic minced
1 Tsp salt
1/2 black pepper
1 1/4 c chicken stock
3/4 c water, plus extra 1/4 c if needed
1-1/2 handful craisins
Wash rice 4 times or until water is clear. Drain water using a fine strainer. Set aside to dry further. Melt proactiv spread and oil on low heat. Add rice, garlic and onion, cook till rice lightly browned about 3 minutes.
Then add stock and 3/4 c water, salt and pepper and bring to a boil on high heat. Stirring constantly and if rice is not soft add the extra 1/4 c water. Simmer about 15 minutes on low heat, stirring occasionally.
Stir in vegetables curry. Cook for about 10 minutes until curry is warm, absorbed and rice is tender cooked. Spoon onto serving plate. Serve with a glass of white wine. Enjoy!!!!
Note: You can add vegetables, meat, nuts or anything of your choice. You can just use water instead of half stock and water. I suppose you can use long grain rice as it’s not too starchy. You can garnish with dried fruits, spring onion, slice chili or parsley. I suppose you can add in saffron to make it yellow.