Over the years, I have shared some of my favorite rice dishes like
Jeera rice, Easy Herbed Garlic Butter Rice, Creamy Chicken and Rice With Mushroom Instant Pot Garlic Herb Chicken and Rice Egg Fried Rice
Pilaf technically is rice cooked in broth or stock with assorted vegetables or meat, spices, and dry fruits. The broth is what gives pilaf its characteristic aroma and flavor. There are many variations to pilaf, and it varies from region to region. It is one of the dishes that has traveled a long stretch from eastern Asia to western Europe and has taken forms with the base of the dish remaining consistent. All modern derivations of pilaf – namely the pulao/pulav in South Asia, biriyani in South and West Asia, to paella in Spain have evolved as variations of pilaf. These dishes have become a mainstream staple today in large parts of the world and would count as one of the most delicious dishes to put on a table. Rinse and soak rice for 15 minutes remove the starch. Choice of fat differs based on dish and region. Rice is cooked in broth or stock preferably. In many places, they also cook it in water. Pilaf is mildly spiced and uses spices like cardamom, bay leaves, and cinnamon. Fried or caramelized onions are often used, for their flavor and sweet taste, layered on top. Vegetarian recipes use a combination of vegetables for cooking and rice, whereas regional variations use a variety of meat. It has a creamy white hue and is adorned with various toppings like fried onions and dry fruits, contrasting colors. The use of saffron can change the color of pilaf to yellow in many recipes. Rinse rise and keep it aside. Soak raisins for 10 mins. Cook Sauté onion and garlic with whole spices – cinnamon and cloves until onion caramelizes and turns light brown. Add rice and sauté in butter to get a brown color and toasted flavor. Serve pilaf on a plate and garnish with fried onions and some nuts. You may also refrigerate the rice pilaf for up to 4 days.
