Nasi Pilaf

Pilaf, also called polao, pilau or pulao, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine.
This dish was the main dish to be cooked in the kancheong kitchen programme;"pulao rice with chicken"

NASI PILAF AYAM

Bahan-bahan:-
Beras (dibasuh & tos)
Ayam (dipotong sederhana besar)
Bwg besar (dicincang halus)
Bwg putih (dititik)
1 sudu teh serbuk jintan putih
Kulit kayu manis
Bunga cengkih
Buah pelaga
1/2 sudu teh serbuk kunyit
1 kiub pati rebusan ayam
2 helai daun salam
Sedikit kismis
Sedikit kepingan badam goreng
Air secukupnya
Garam
Minyak

cara2:-
1. gaul ayam bersama garam & serbuk kunyit di dalam mangkuk hingga sebati.
2. panaskan minyak bersama mentega/minyak sapi di dalam periuk.
3. tumis bwg besar hingga layu baru masukkan bwg putih bersama serbuk jintan putih, kulit kayu manis, buah pelaga & bunga cengkih.
4. masukkan ayam goreng & tutup periuk.
5. perlahankan api, biar ia 15 minit sambil dikacau sekali-sekala.
6. masukkan beras bersama air, serbuk kunyit, pati rebusan ayam & daun salam. biar hingga mendidih.
7. apabila kering airnya, tutup periuk.
8. perlahankan api, biar 15 minit.
9. masukkan kismis & biar hingga nasi lembut.
10. keluarkan daun salam & biar nasi kering.

Nasi Pilaf Ayam
Sumber: Majalah Jelita Januari 1998

Bahan-Bahan:
½ ekor ayam (dipotong sederhana besar, dibersih dan dilap kering)
Garam dan serbuk kunyit secukupnya
1 sudu besar minyak masak
50 gm mentega atau minyak sapi
1 biji bawang besar (dicincang halus)
1 ulas bawang putih (dititik)

1 sudu teh serbuk jintan putih
3 cm kulit kayu manis
6 biji pelaga
250 gm beras panjang
Air secukupnya
½ sudu teh serbuk kunyit
1 kiub pati rebusan
2 helai daun salam
Sedikit kismis
Sedikit kepingan badam goreng

Cara:
Gaul ayam bersama garam dan serbuk kunyit di dalam mangkuk hingga ia sebati. Panaskan minyak masak bersama mentega atau minyak sapi di dalam kuali. Goreng hingga kekuningan. Ketepikan. Panaskan minyak goreng ayam tadi di dalam periuk. Tumis bawang besar hingga layu baru masukkan bawang putih bersama serbuk jintan putih, kulit kayu manis, pelaga dan cengkih. Goreng hingga ia terbit bau. Masukkan ayam goreng, tutup periuk. Perlahankan api, biar ia 15 minit sambil dikacau sekali-sekala. Masukkan beras bersama air (sukatan seperti masak nasi biasa), serbuk kunyit, pati rebusan ayam dan daun salam. Biar hingga ia mendidih. Apabila kering airnya, tutup periuk. Perlahankan api. Biar ia 15 minit. Masukkan kismis. Biar hingga nasi lembut. Kelurkan daun salam. Biar nasi kering. Hidang nasi di dalam pinggan. Tabur badam goreng di atasnya.

NASI PILAF UDANG
- Kak Liza -

Bahan:
1 kg beras bathmati..basuh dan toskan
1 liter air
1/2 tin susu cair
500 gm udang besar [bersihkan]
1 labu bawang besarr..potong dadu
3 ulas bawang putih.. ]
1 inci halia. ] tumbuk
6 sudu beasr minyak sapi
3 biji cili hijau....belah 2
1/2 tin kacang peas
1 sudu kecil kunyit
6 kumtum bunga cengkih ]
1 inci kayu kulit kayu manis ] bahan tumis
2 kuntum bunga lawang ]
1 cawan tairu
1 pokok daun sup..racik kasar
1 cawan kacang gajus
sedikit kismis
garam

Cara:
1. Panaskan minyak sapi dalam periuk rice cooker dan tumskan bawang besar, bawang putih, halia dan bahan tumis sehingga wangi dan garing.
2. Masukkan semua bahan kecuali kacang gajus dan masakkan nasi dalam rice cooker saperti biasa.
3..Bila nasi dah kering/masak...kacau/gemburkan.
4. Bila hidang..taburkan kacang gajus dan bawang goreng

NASI PILAF SAFFRON BERKISMIS

INGREDIENTS
2 cawan beras basmati
1/2 sdu teh saffron
1 cawan santan/susu
6 sudu besar minyak
1 cawan bawang merah
1 sudu halia dihiris halus
1 sudu teh dicincang bawang putih
6 biji bunga cengkih
3 buah pelaga
2 (3-inch kepingan-kepingan) kayu manis
1 buah cawan California kismis keemasan
2 sudu besar gula
1-1/2 garam
2 cawan air

HIASAN
badam
daun ketumbar

Cara membuat:
1. Panaskan minyak, tumiskan bawang merah hingga keperangan kemudian masukkan halia dan bawang putih
2. Kacau hingga agak garing
3. Masukkan beras kacau sekejap biar sekata
4. Masukkan santan, saffron, garam buah pelaga kulit kayu manis dan cengkih
5. Bila mendidih dan hampir kering masukkan kismis dan badam
6. Biarkan nasi masak spt biasa
7. Hiaskan dengan daun pudina

Nasi Pilaf Pudina
- by chef wan -

Bahan-Bahan
15 ulas bawang merah }
6 ulas bawang putih } dikisar halus
4 cm halia }

bunga lawang }
bunga cengkih } rempah penumis
kulit kayu manis }

5 cawan stok ayam/kambing
4 helai daun pandan
1 tin minyak sapi
1 cawan mentega
5 cawan beras basmati
1 cawan kismis
200 gm bawang goreng
2 batang serai (diketuk)
sedikit garam dan koma-koma
kulit lemon dan jus lemon
sedikit bawang goreng, daun pudina dan hati ayam /lembu

Bahan Rebusan ( stok)
kulit dan daging kambing
1 batang serai
3 biji buah pelaga
3 biji bunga cengkih
sedikit kulit kayu manis dan bunga lawang
sedikit bawang dan halia yang telah dikisar

Bahan Hiasan
Daun ketumbar }
Daun pudina } dihiris halus
Bawang goreng
5 biji telur rebus

Cara Menyediakannya
1. Tumis rempah penumis di dalam minyak sapi sehingga wangi, masukkan bawang merah, bawang putih, halia dan goreng sehingga garing.
2. Masukkan serai dan daun pandan, kemudian masukkan beras dan stok rebusan.
3. Renehkan sebentar, masak sehingga nasi menjadi kering.
4. Hiaskan dengan bawang goreng, telur rebus dan kuzi kambing, hidangkan.

NASI PILAF
- bluetiffin -

Bahan-Bahannya:-
1 kg beras Basmathi, rendam 30 minit dan toskan
200 g mentega berkualiti tinggi (SCS atau Golden Churn)
1 batang kayu manis
2 kuntum bunga lawang
4 kuntum bunga cengkih
2 helai daun pandan, disimpul
2 biji bawang besar, cincang halus
1 inci halia, diketuk (resipi asal tak letak)
1/2 cawan kismis kuning
Sedikit garam
1/2 cawan daun pudina
1/2 cawan daun ketumbar (mat tak letak)
1/2 cawan bawang goreng
Air secukupnya

Cara membuatnya:-
1. Panaskan mentega dalam periuk hingga cair. Tumis kayu manis, bunga cengkih, bunga lawang dan daun pandan hingga wangi. Masukkan bawang besar cincang dan halia. Goreng hingga layu. Masukkan beras dan goreng beras dengan bahan2 lain. Gaul perlahan2 untuk mengelakkan beras patah2.
2. Kemudian, alihkan bahan2 tadi ke dalam periuk nasi elektrik, tuang air secukupnya (mat guna anggaran 1 nisbah 1.3...contohnya kalau beras 1 cawan, air dia 1 1/3 cawan) dan masukkan garam, gaul rata dan masak seperti biasa.
3. Bila nasi kering, taburkan kismis dan semua jenis daun2 dan bawang goreng. Biar nasi tanak betul. Gaul perlahan menggunakan chop stick untuk mengelakkan nasi patah2. Hidang bersama lauk kegemeran masing2..

Nasi Pilaf
- Mak Daro -

Bahan2:
2 1/2 cawan beras basmathi (rendam dlm 1 jam gitu)
1 ulas bwg besar
1 ulas bwg putih
1 btg kulit kayu manis
2 ketul bunga lawang
3 biji cengkih
2 biji buah pelaga
1 cawan minyak sapi
2 sudu besar kismis hitam
10 biji buah gajus (sajer letak)
1 sudu kecil garam
1 helai daun pandan disimpul
Air utk masak nasik

Cara2:
Panaskan periuk nasik. Masukkan minyak sapi. Bila minyak dah panas dan cair, masukkan rempah tumis, bwg besar, putih.Kacau2 hingga bwg layu. Kemudian masukkan nasik, buh daun pandan dan air. Air tu bubuh dlm 1cm atas sikit dari beras. Buh garam secukup rasa & tabus kismis& badam.Bila nasik masak, gembur2kan.

Nasi Pilaf and daging rempah
-aAtik-

Nasi Minyak

ingredients:
1 p0t beras
1 carr0t (diced)
1 0ni0n (diced)
2 garlic (minced)
b0ut 1 inch ginger (thinly sliced)
2-3 cardam0m/buah pelaga
2 bayleaf/daun salam
1 pepper/lada hitam cinnam0n/kayu manis
2 star anise/bunga lawang
beef/chicken cut t0 small pieces beef / chicken st0ck
salt
2 tbsp oil
water

directions:
1. heat the 0il and saute 0ni0n,ginger, garlic and carr0t. after a while (1/2 mins), put in all the herbs (cardam0m,cinnam0n,bayleaf,pepper,star anise) and the beef/chicken pieces and saute f0r 3-4 mins.
2. put in a lil bit 0f salt and just en0ugh water t0 co0k the rice. (refer t0 d directi0n 0n ur rice co0ker) if u co0k the rice manually, then generally as a rule 0f thumb,u will need 3 cups f0r every 1 cup 0f rice.
3. p0ur the mixture int0 a p0t/rice co0ker c0ntaining the rice. co0k as usual.


daging rempah

ingredients:
125 g beef (sliced)
0ni0n 1
ginger 1/2 inch
lem0ngrass 1 stalk
c0riander 1 tsp
black cumin 1 tsp
white cumin 1 tsp
blended dried chilli 2 tbsp
salt vinegar 1 tbsp
0il 1 tbsp

directi0n:
1. blend all the ingredients t0gether,excluding the beef and 0il.
2. marinate the beef with the blended mixture (30 mins)
3. heat the 0il in a pan, and p0ur the mixture int0 the pan. leave t0 co0k. stir 0ccasi0nally.
4. serve f0r 2 ppl

Fruity Pilau Rice

Yield: 4 servings

Ingrediants
450 g Basmati rice
6 T Unsalted butter
1 ts Corn oil
1 Bay leaf
6 Black peppercorns
4 Green cardamom pods
1 ts Salt
1/2 c Sultanas (golden raisins)
1/2 c Flaked(slivered) almonds
4 c Water

Directions
1. Wash the rice twice, drain and set aside in a sieve (strainer).
2. Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds.
3. Add the rice, salt, sultanas (golden raisins) and flaked (slivered) almonds. Stir-fry for about 1 minute, then pour in the water. Bring to the boil, then cover with a tightly-fitting lid and lower the heat. Cook for 15-20 minutes.
4. Turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.

PILAF WITH VEGETABLES

Ingrediants
1/4 pound unsalted butter
1 garlic clove
1 small zucchini, diced
1 cup peeled, diced eggplant
2 large mushrooms, coarsley chopped
1 ripe tomato, peeled, seeded, and chopped
3 pimientos, minced
1 teaspoon salt
1/4 teaspoon freshly gr. pepper
1 cup long-grain white rice
1-3/4 cups chicken broth

Directions
1. Melt the butter in a large skillet.
2. Add the garlic and saute until fragrant. Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper and cook over moderate heat for 10 minutes. Stirring occasionally. Add the rice and chicken broth, stir and bring to a boil. Cover tightly and cook over low heat for 30 minutes.
3. DON'T PEEK when all of the liquid is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can produce variable amounts of water, 10 minutes more cooking time may be required.)

Rice Pilaf with Currants and Cumin

4 servings

Ingrediants
1 tsp cumin seeds
2 cups chicken stock or canned low-salt broth
1 cup long-grain rice
2 tbs dried currants
3 tbs chopped fresh herbs (such as parsley, cilantro or basil)

Methods
1. Place 1 tsp cumin seeds in medium saucepan and heat over low heat until aromatic about 1 min. Add chicken stock, long-grain rice and dried currants and bring to boil.
2. Season rice mixture with salt. Reduce heat to low; cover and cook until stock is absorbed and rice is tender, about 18 minutes. Let rice stand 5 minutes. Add fresh herbs, stir to combine and serve.

Rice Pilaf with Vermicelli, Almonds, Curry and Onions

Ingrediants:
2 ounces vermicelli -- 1-2 in. pcs.
3 tablespoons oil
1 cup white rice
2 cups broth -- of your choice
pinch curry powder
pinch ground cumin
1 onion -- thinly sliced
3 tablespoons toasted almonds
Lightly brown pasta strands in 1 or 2 tablespoons of the oil.

Methods:
1. Remove pasta and cook rice until golden in oil that remains in pan.
2. Add broth and browned pasta, stir well.
3. Bring to boil, reduce heat, and cover.
4. Cook over very low heat until just cooked through, about 19 minutes. Do not overcook.
5. Meanwhile, saut onion in remaining oil until softened and lightly browned.
6. When rice is cooked, spoon onions on top, dust with curry and cumin and scatter toasted almonds over all.

Golden Rice Pilaf

Ingrediants:
1/4 cup chopped onion
1 Tbsp olive oil
3 cups chicken broth
1/2 tsp turmeric
Generous pinch of saffron
1 1/2 cup long grain white rice

Methods:
1. Cook the onion in olive oil in a meduim sacuepan until golden, about 8 minutes.
2. Add the chicken broth, turmeric and saffron; heat to boiling.
3. Stir in the rice; cover and cook, without stirring, until the broth is absorbed and the rice is tender, about 15-20 minutes.

Low-Fat Spinach and Carrot Rice Pilaf

Ingrediants:
1 Tbsp unsalted butter
1 medium carrot, grated
1 small onion, finely chopped
1 cup long grain rice
2 cups vegetable stock or chicken stock
10 ounces frozen chopped spinach, thawed and squeezed dry

Methods:
1. Melt butter in a heavy saucepan over medium high heat. Saute carrot and onion 3-4 minutes or until onion begins to turn golden. Stir in rice and saute another 3-4 minutes or until rice turns golden. Stir in stock. Increase heat to high and bring to a boil. Immediately reduce heat to low.
2. Cover saucepan and simmer 20 minutes or until rice is tender and liquid is absorbed.
3. Stir spinach into rice mixture and cook until heated throughout.
4. Makes 4 servings.

Tomato Rice Pilaf
- by Mary -

Ingredients
1/4 cup butter
1/4 cup pine nuts
1 cup long-grain rice
1 14oz can chopped tomatoes with juice
1 1/2 cups veggie broth
1 teaspoon dried mint
1/4 teaspoon allspice
1 teaspoon salt
1/4 teaspoon pepper

Directions
Melt butter over medium heat, brown (very light brown) pine nuts in butter. Add rice and cook for 2-3 minutes, stirring frequently until rice is transparent. Add tomatoes and juice, broth, mint, allspice, salt and pepper. Bring to boil, cover and simmer 15 minutes. Remove lid, cover with clean dishtowel, replace lid. Let stand in warm place for 10 minutes. Fluff with fork.