I was on experimental mode over the weekend. . For us Filipinos, usually, we fry our rice with garlic and other ingredients like shrimp paste, peas, chopped meat etc. Rice pilaf is almost the same, only, the rice is traditional cooked in broth with the rest of the ingredients. In most parts of the world, where pilaf rice is famous, Basmati rice is used. It's a long grain rice and it has a special aroma that makes it more enticing to eat. I get to eat Basmati rice in Persian restaurants like Shomal and Arya.
I've always wanted to cook rice pilaf. The method of cooking I used for my version of Pilaf Rice is both boiling and frying. Since I couldn't find any Basmati rice, I used Special Dinorado Rice which is also long- grain. Jasmine rice is also recommended.
Ingredients: For the Rice
- 2 cups uncooked white rice
- 1 tbsp curry
- Wash rice well.
- Boil rice with curry powder until cooked. Set Aside.
*Do not over- cook the rice.
Pilaf Rice Recipe
- 2 chicken breast fillet (chopped)
- 2 tbsp. almonds (chopped)
- 2 tbsp olive oil
- 1/2 tsp oregano (fresh or dried)
- 1/2 tsp cilantro (fresh or dried)
- 1 medium white onion (chopped)
- 1 tbsp spring onions (chopped)
- 3 tbsp mung bean sprouts
- 2 tbsp raisins
- A dash of salt and pepper to taste
- In a pan, stir fry chicken until half- cooked.
- Add almonds, raisins, mung bean sprouts, add spring onions and chopped white onions.
- Stir for about 30 seconds.
- Add prepared curried rice.
- Mix everything well then, salt and pepper.
Best served with kebab, steak, grilled sausages, pork chops, lamb chops and a cold bottle of beer.