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 ...
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 ...
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 ...
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 ...
In the 1600s, colonizers from the Netherlands, who took control of the Spice Islands in what is now Indonesia, added cardamom and white pepper to the main ingredients to create a similar ...
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.