Traditional Pilau Rice

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | India | Pakistan | Meat | Rice Known as pilau, pullao, pulao and pilaf, this rice dish will take between up to an hour to prepare if made the traditional way. The cooking time can be reduced with various ingredient compromises, like using ready-fried onions instead of caramelizing the onion yourself, and using quorn mince rather than taking the time to brown lamb mince. Many Indians are vegetarian, and meat is not necessary for this dish; omitting the mince and just using chickpeas for the protein, or substituting imitation ground meat will make the recipe vegan or vegetarian. There are many possible ingredient variations in this rice recipe, which is cooked from South Asia to the Middle East. This recipe is a South Asian variant cooked on the stove-top, and isn't finished off in the oven or cooked using nuts, raisins, vermicelli or other grains like a Persian pilaf would be. Although the rice in many pilau dishes looks brown, the colour comes from the fact the onion used for the recipe is caramelized, not from using brown rice. Stirring the rice in the oil before the water is add

Cuisine: India · categories: Halal recipes; Indian recipes; Inexpensive recipes; Main course recipes; Medium Difficulty recipes; Pakistani recipes; Recipes; Recipes for curry; Recipes using coriander; Recipes using garam masala; Recipes using ground cumin; Recipes using lamb and mutton; Recipes using meat; Recipes using rice; Recipes using vegetable oil; Recipes with metric units; Side dish recipes; Vegan recipes; Vegetarian recipes

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