Try Rice the Turkish Way - BUTTERY Turkish Rice Pilaf with Orzo
Pilaf (pilav) is a staple of Turkish cuisine and has hundreds of different varieties in all regions made with rice, bulgur and other grains. Rice pilaf with orzo is probably the most common and is served almost in every home and restaurant in Turkey. This humble and simple dish is one of the most versatile meals that can pair with just anything.
This version is with orzo, takes the already delicious rice pilaf to another level with it's nutty and roasted flavors. Try this once and you will not want to go back again to plain rice anymore!
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Ingredients:
• 2 cups of rice (baldo or arborio), 450 g
• ½ cup of orzo, 100 g
• 50 g butter + 1 tbsp oil (olive, sunflower or canola) or 60 g clarified butter
• 3 cups of beef stock (boiling), 650 ml
• 3 tsp salt
Instructions:
1. Soak the rice in water with 1 tsp salt, stir and let it wait for 10 - 15 minutes, to get rid of the starch
2. Wash and rinse the rice thoroughly 3 – 4 times until the water comes out clear.
3. Drain in a strainer until the rice is almost dry
4. Bring the stock to boil and let it simmer to keep it hot
5. Using a rather wide pan with a tight lid, melt 60 g clarified butter at medium heat or alternatively 50 g butter + 1 tbsp oil.
Oil will prevent the butter from burning. Clarified butter does not burn easily as it does not contain milk particles unlike butter.
6. Once the butter is melted, add 1/2 cup of orzo and stir until it’s evenly golden brown and the butter is bubbly
7. Once the orzo is golden brown, add the rice and gently stir
8. Add 2 tsp salt (adjust depending on the saltiness of the stock)
9. Fry the rice for 5 mins until the rice is almost transparent and pearlescent. Constantly stir gently to fry evenly and do not to break the rice grains.
10. Now add the hot stock into the pot, give it a quick stir
11. Once it’s boiling, bring to lowest heat
12. Close the lid and let it cook for about 10 mins until no liquid remains in the bottom.
13. Open the lid and very gently stir with a spatula or large spoon to fluff and mix the bottom with the top part. This will help to an evenly cooked and fluffy pilaf.
14. Place a clean cloth or paper towel on top and close the lid. This will absorb excess moisture from the condensation and will keep the rice fluffy.
15. Let it rest for about 10 - 15 minutes lid closed, before serving it.
16. Serve with meat dishes such as beef kavurma and side dishes like yogurt or Turkish cacik.
Music:
Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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#pilafrecipe #turkishcuisine #orzorecipe
Chicken Pulao Recipe • Chicken Pilaf Rice • Chicken Rice Recipe • Indian Rice Recipes • Pilau Recipe
Chicken pulao is a delicious dish made of boiled basmati rice, meat, spices, and herbs. A weeknight dinner made with mild Indian spices. This is comfort food at its best. Rice and chicken combined in a delicious dish and packed with flavour.
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This chicken rice recipe is an Indian rice recipe known as chicken pulao or chicken pilau. A delicious spicy recipe made with chicken and soft grains of basmati rice. This one-pot flavoured chicken pulao rice recipe is cooked with mild Indian spices.
Chicken pulao is a delicious dish made of boiled basmati rice, meat, spices, and herbs. This chicken rice is super easy to make for a weeknight dinner. It is mildly spiced compared to its counterpart chicken biryani.
Caramelised onions, whole spices and moist chicken pieces peeping through fluffy basmati rice that clings to the chicken. The layers of flavours in this comforting dish bring back the authenticity and taste of India to your door. Perfect served at a dinner party and sure to be a showstopper!
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#cookwithnabeela #chickenpulao #chickenpilau #chicken #rice #pilau #food #recipe #cooking
Quick Rice Pilaf
An easy-to-make rice pilaf that comes together quickly! The flavors are light and fragrant making this the perfect side dish.
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Video by @PlantifullyBased
Turkish Pilav (Pilaf) With Orzo | Best Turkish Side Dish
Turkish pilaf with orzo Şehriyeli Pilav is our favorite side dish at home that goes well with almost any Turkish dish. With browned orzo in butter, it has a nutty taste and with hints, it is very fluffy.
Here is the written recipe:
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Ingredients For Turkish Rice Pilaf With Orzo:
2 cups Baldo, Osmancık, Calrose, or similar long-grain rice that doesn't contain too much starch
1 tsp salt, 2 cups hot water to soak
4 tbsp orzo pasta
1 heaped tbsp butter
4 tbsp olive oil
salt to taste
3+1/4 cups hot water (or you can use some chicken stock)
Here is the plain classic Turkish Fluffy Pilaf recipe:
Ottoman Dish Mahmudiyye Recipe:
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Uzbek Pilaf in the Instant Pot. Very fast, easy and tasty recipe of rice pilaf. 30min dinner.
Instant Pot Pilaf step by step instructions. Easy recipe.
Ingredients: ( 6-7 servings )
Stew beef or tri tip cut into 1-inch pieces ( you can also use chicken or lamb ) - 1 1/2 - 2 lb
Onion ( diced ) - 1 pcs
Carrots ( diced in small strips ) - 3pcs
Bay leaves - 2-3 pcs.
Garlic (whole head, cut in half ) - 1pcs
Hot water - 3 cups
Black pepper - 1 teaspoon
Kosher salt - 1 ½ teaspoon
Pilaf spices mix - 2 tablespoons ( or you can mix: ½ tsp ground turmeric, 1 tsp dry garlic, ½ tsp ground coriander seeds, 1 tsp cumin, ½ tsp sweet paprika, ¼ tsp cayenne pepper and ½ tsp marjoram )
Dry red pepper - 2-3 pcs
2 ½ cup long grain basmati rice ( ~20 min cook time ) or brown rice ( ~30 min cook time ).
1/2 cup raisins ( optional )
Avocado or Olive oil for frying - 2 tablespoons
Butter ( optional ) - 3 tablespoons ( if selected meat is lean, add butter on top while cooking meat )
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Today I am making a very popular Uzbek rice Pilaf. This is a very tasty dish and normally this dish is made in a giant wok and takes quite a bit of time in preparation.
Just like all recipes on my channel, I will give you a simplified version of rice pilaf made under 30 minutes in the Pressure Cooker or Instant Pot. I will also give you variations on how to make it with brown or white rice.
Preparation process is very simple, it is a one pot recipe.
Step#1
Dice carrots. Normally you would julienne the carrots, but I am saving a bit of time here using a regular box grinder.
Chop onion
Cut garlic top off
Wash the rice really well. I am using basmati rice to speed up the cooking process. But you can also use brown rice, it cooks slightly longer but will keep the shape a bit better then basmati rice.
Step#2
Turn on Sauté mode on Instant Pot
Add oil
When oil is hot add meat and saute for about 6 minutes.
Then add onion and saute for 4 minutes or until onion is translucent
Then add carrots, spices, bayleaf, salt, red and black pepper. Cook for about 5 minutes. I am using store bought rice pilaf spice mix, but you can also mix the spices listed in the description of this video. Optionally you can add raisins.
Step#3
Put the rice on top, but don't stir it in.
Push the garlic heads into the rice cut side down.
Then add 3 cups of hot water on top, so water slightly covers the rice. Make some holes in the rice using a spatula handle, it helps to get the flavor across the entire pot.
Now, set the pressure cooker for the manual at 20 minutes and let the pressure release naturally for 5 minutes and then release the remaining pressure manually.
If you are making this recipe with brown rice, it takes a little longer. Set the pressure cooker for 30 minutes manual cook time and wait 10 minutes for natural pressure release.
After pressure is released, remove the garlic heads, you can leave several garlic cloves inside for additional garlicky flavor.
You can garnish this dish with fresh parsley. It is a super simple and amazing dinner in under 30 minutes, your family will be very impressed.
Remember to subscribe to my channel so you don't miss any recipes. Thank you for watching and I will see you soon!
Uzbek Plov in the Instant Pot. Easy 30 min dinner. Rice pilaf with meat, carrots, onions and spices. Plov, Pilaf or Pilau in the pressure cooker.
Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish
Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!
#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı
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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper
To garnish:
Pickles
Savory yogurt
• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!
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