Pilaf (US spelling) or pilau (UK spelling) is a rice or wheat dish that is cooked in stock or broth with spices and other ingredients like vegetables or meat, By using a way to get cooked grains that don’t stick together.Such rice-cooking technologies expanded throughout a broad region from India to Spain during the Abbasid Caliphate, and subsequently to the rest of the world. These recipes gave rise to the Spanish paella, the Central Asian pilau or pulao, and the Indian biryani.
Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines all use pilaf and related dishes. In Afghanistan, Armenia, Azerbaijan, Bangladesh, China , Cyprus, Georgia, Greece , India, Iraq , Iran, Israel, Kazakhstan, Kenya, Kyrgyzstan, Nepal, and Pakistan, it is a basic meal and a popular dish.
Time for cooking:45 minutes
Serving size:2to 3 people
Ingredients
- Basmati Rice 1 cup (Soak 1 hour before cooking)
- Cauliflower 1 cup
- Carrot 1 cup
- Pease 1/2 cup
- Onion ½ cup
- Black pepper 1 teaspoon
- Cumin seeds ½ teaspoon
- Salt to taste
- Cooking oil 4 tablespoon
Preparation
Heat up the oil and add cumin seeds .Cook until they became golden brown and than add onions.Add all vegetables ,salt and pepper and cook for 10 minutes at medium flame .Add 2 cups of water and weight until it boil .Add rice and cook 5-8 minutes at medium flame.
Keep the flame slow and cover the pan tightly so the steam remain inside the pain.After 20to 25 minutes turn the flame off and it’s ready to serve.
You can serve this with plain salad and yogurt.