Stir in the garlic and spices for another minute ... Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping ...

Fry gently for 2 minutes, stirring. Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already ...

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What is a good pilau without a good Swahili Pilipili ya kukaanga (chilli chutney) reduced to a thick paste? [Courtesy, Chef Ali Mandhry] What is a good pilau without a good Swahili Pilipili ya ...

Whether long or short-grained, brown or white, steamed or fried, rice can elevate any meal as a side dish or the star of the ...

Pilaf is a centuries-old style of cooking rice that originated in Middle Eastern cuisines and spread across the globe. Today, pilafs — beautiful dishes of rice cooked with other ingredients like ...

Shufta is a traditional Kashmiri dessert that offers a symphony of tastes and textures. It combines dry fruits like dates, ...

Whip up one of these easy fall recipes for dinner. Bursting with the best flavors of the season, these dishes will be some of ...

Close the oven and cook the pilaf for 45–60 minutes ... Stir the contents of the large saucepan so that the spices begin to heat. Pour in the basmati rice and allow it to toast slightly in ...

Method & Directions Add Veggies Put the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until soft and translucent. Add the carrots, garlic and spices, and ...

This is a restaurant worthy of London, Milan, Paris or New York, and we are lucky enough to have it in our High Street ...

Other good things to add to pilaf: Fresh spices, cubes of cooked chorizo, ham or bacon, freshly cooked chicken, sautéed mushrooms, tomato fondue, Parmesan and basil leaves, red and yellow pepper.