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; Kirghizstan 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 own that is simple, quick and using leftover roasted chicken with proactiv spread (margarine), olive oil, craisins, pistachios and fried shallots. Let explore and create my own pilaf.
Of course, using Basmati rice which I never use it before, though I know it’s a healthy rice. In my pilaf for the aromatic flavours, I use curry, turmeric, cinnamon powder, cumin seeds, garlic, onion, 2 types of parsley, kafir lime leaves from my sister, chicken stocks and water.
I am happy that my scratch Pilaf turnout appetising, delicious, aromatic, flavoured with roasted chicken, crunchy from pistachios and shallots, and sweetness from craisins. Will have to create another pilaf to finish off the remaining of the 500g Basmati rice. Be on the lookout for the next pilaf. Let’s cook!!!!
1 c Basmati rice
2 1/2 Tbs proactiv spread
1 Tbs olive oil
1 Tbs garlic minced
2 of each flat and curly leaves parsley
3 kafir lime leaves
1/2 Tsp curry powder
1/2 Tsp turmeric powder
1/2 Tsp cumin seeds
1/4 Tsp cinnamon powder
1 Tsp salt
1/2 black pepper
1 1/4 c chicken stock
4 pieces of leftover chicken breasts, shredded
3/4 c water, plus extra 1/4 c if needed
1-1/2 handful craisins
1 handful pistachios
Wash rice 4 times or until water is clear. Drain water using a fine strainer. Set aside to dry further. In a chopper blender, add onion, 2 types of parsley the lots and kafir lime leaves: remove stems chopped finely.
Melt proactiv spread and oil on low heat. Add rice and chopped onion mixture, cook till rice lightly browned about 3 minutes. Add curry, turmeric, cinnamon, cumin seed and garlic, cook about 1 minute. Stir to mix well.
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 chicken and craisins. Cook for about 5 minutes until liquid is completely absorbed and rice is tender cooked. Spoon onto serving plate, garnish with pistachios and dried shallots. Serve with a glass of white wine.
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.
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