How To Cook Pilau Rice (my own version)

Hello beautiful people and welcome back to my blog and to anyone stopping by for the very first time, a very warm welcome to you and I hope you will continue to make regular stops here.

Before I go ahead and write-up today’s post, I would like to apologise for being away for so  long as I had a lot of commitments (mainly my two girls) and therefore had to take a little break but hopefully am back now.

For those already familiar with my blog,you know that am always posting hauls and reviews on beauty products. However, I have recently decided to add food & recipe page to the blog.

DISCLAIMER/NOTE: I’m in no shape or form a professional chef, cook, nutritionist or dietitian…..I JUST LOVE FOOD AND ENJOY COOKING. And my food doesn’t have to be delicious,  I simply enjoy the process. 

PILAU RICE

According to my knowledge, pilau or pilaf rice is believed to have originated from the Indian subcontinent, in which the rice is cooked in a seasoned broth. The rice may sometimes attain a brown or golden colour by being sautéed in oil before adding the broth. It can be cooked in onion, garlic and a mixture of vegetables and a mixture of seasonings can  also be added. And depending on the local cuisine or personal preference, meat, fish, pasta, vegetables or dried fruit can be added to the dish. That being said, this particular recipe is own spin-off or version of pilau rice and is in no way intended to offend anyone.

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INGREDIENTS

  • Rice (2 cups)
  • Vegetable oil
  • Onions (I used 2 but you can use however much you like)
  • Fresh carrots (2 or more)
  • Fresh tomatoes (2 or more)
  • 1 Big potato or 2 medium (or more depending on personal choice)
  • 3 Cloves of garlic
  • 1 red bell pepper
  • 2 teaspoons Pilau masala seasoning
  • 1 teaspoon Ground cumin (can also use the seeds)
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon normal curry powder (for those who eat chilli, you can use mild or hot curry )
  • 4 Maggi seasoning (yellow Maggi cubes)

PREPARATION: (the whole preparation and cooking process can take anything between 30-60 minutes)

Wash up, cut and dice your garlic, onions, red peppers, tomatoes, carrots and potatoes in readiness for cooking.

METHOD

  1. In a large pot or pan, heat up half a cup of vegetable oil on medium heat. Once the oil is hot enough, add onion and garlic and cook for 3 minutes,stirring continuously.
  2. After 3 minutes, add seasoning ( 2 teaspoons pilau seasoning, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon curry and 4-6 Maggi cubes (this would be the perfect time to add chilli powder for those who love chilli). Mix and keep stirring for 3 minutes.
  3. Add tomatoes and red pepper and mix thoroughly. Cover the pot and leave to shimmer on low heat for 3 minutes
  4. Add diced potatoes and carrots and keep stirring for 3 minutes (if you like your carrots crunchy, wait until the water drains out the rice to add them, right before covering with foil)
  5. Thoroughly rinse the rice and add it to the pot. Mix and stir for 3 minutes and if the rice starts sticking to the pot, add a bit more oil. Taste for salt and if not enough, add some according to your taste preference.
  6. Add 3 cups of water (anything between 750-900ml) and mix thoroughly. Cover the pot and allow to cook on very low hot until water drains out.
  7. Once the water has drained out and rice is not soft enough, cover with foil and allow to cook for 15 minutes on very low heat, this step allows the steam to cook the rice a little more (I know some people might be sensitive when comes to using foil, you can always opt for parchment paper or just add a little bit more water and continue with the slow cooking).
  8. After 15 minutes, rice is ready to consume with stew, sauce, chicken, meat, sea food, salad or anything you decide to have it with.

(STEPS 1-3)

(STEPS 4-8)

I know it looks horrible but it’s not that bad lol, bare in mind the seasonings used are dark in colour. 

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STEP 9

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FINISHED PRODUCT

My rice was served with baked chicken and some home-made regular salad (lettuce, tomato, red bell pepper, shredded carrot and cucumber mixed in mayonnaise)

CONCLUSION

I enjoyed preparing this dish and it was delicious, something different from my regular plain white rice. Only thing I regret was adding the carrots when I did because they turned out to be a little softer than I would like but that’s something I will change next time I make it. Additionally, I intend to add some green peas in order to give the rice some colour.

If you are looking for something new to try or are just tired of eating the regular plain white rice, this dish would be something for you to try.

NOTE: Never add salt without tasting as the maggi seasoning cubes contain large amounts of salt.

Thank you very much for stopping by, until next time.

M.C XX

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I am a mother of two who enjoys anything makeup and sometimes hair. Both are a form of expression, art as well as an escape and into my own atmosphere. However, I don't enjoy having to break the bank in order to look and be ''on fleek''. Oh and before I forget, I certainly enjoy trying out new recipes

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