Azerbaijani Rice Pilaf with Saffron, Chestnuts & Dried Fruit - Qaralı aş
Known as the national dish of Azerbaijan, this rice dish is a bit complicated to cook and takes quite a few steps. But it is worth the effort and very delicious. Tons of butter is used and that’s what makes the rice so flavorful.
Turkish Bulgur Pilaf With Lamb Chops || Grilled Lamb Chops Recipe - RKC
Turkish Bulgur Pilaf With Lamb Chops
#TurkishBulgurPilaf
#BulgurRecipe
#grilledlambchops #lambchops
#DinnerRecipe
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Ingredients
* 2 cups bulgur coarse
* 2 tbsp olive oil
* 1 large onion diced
* 4 cloves garlic minced
* 1 green pepper diced
* 1 cup Frozen peas
* 3 roma tomatoes chopped
* 1 1/2 tbsp tomato paste
* 1/2 tsp salt
* 1 tsp black pepper
* 3 1/2 cups water
Instructions
* Place the bulgur in a bowl and rinse a few times. Set it aside.
* Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
* Add in the, green peas, diced green pepper and cook for a few minutes until it softens.
* Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
* Add the tomato paste and stir well so it combines with the other ingredients.
* Add the salt and pepper and add in the rinsed bulgur. Stir well.
* Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
* Turn the heat to medium low and cook for another 10 minutes.
* Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Grilled Lamb chops || How to cook Lamb Chops Recipe
Lamb chops are typically bone-in meat chops, cut from the shoulder, loin, sirloin, or rib of the animal. These are all loaded with flavor, tender, and cook very quickly.
Ingredients
* 2 lb lamb chops
* 3 tbsp yogurt
* 1 tbsp ginger garlic paste
* 1 tsp Garam Masala
* ½ tsp cumin powder
* ½ tsp turmeric powder
* 1 tsp chilli powder
* 1/2 tsp black pepper
* 2 tbsp Olive oil
* Lemon juice 1 tbsp
* Salt to taste
* 1 tbsp dry fenugreek leaves
Instruction
1. Here we are doing two marination process. For the first marination, marinate lamb with lemon juice, salt and keep it for 30 minutes.
2. For the second marination: In another bowl combine all the spices, ginger garlic paste with yogurt. Add dried crushed mint leaves to it. This makes a rub for the lamb. Rub lamb chops,both sides with the spices very well. Cover and leave in the fridge to marinate for at least 4-6 hours.
3. Preheat oven to 400° F . By
4. Heat a large oven-proof cast iron skillet over medium-high heat. Add oil when it’s hot, place chops to skillet and cook each side for 3-5 minutes to brown.
5. Grill it in the oven for 20-25 minutes. Make sure to turn the side after 10 minutes.
6. Remove from oven and let it rest for 5 minutes. Serve immediately.
Recipe Notes
If you don’t have a cast iron skillet first do it in a frying pan. Remove from the pan and place it on the glass dish and you can continue with the baking.
Easy Vegetable Pulao recipe with Foxtail millet
#millet #milletrecipe #samai #pulao #food #lunch #siridhanya #shorts
Pulao - is a hearty and wholesome one-pot meal conventionally cooked with basmati rice.
Why not make it with our ancient grains - Foxtail Millets which are a powerhouse of nutrition.
OGMO unpolished siridhanya helps you eat good food without compromising on nutrition and saving you on the soaking time, as the grains are already washed, pre-soaked and solar dried.
Talk about WIN-WIN!!
Foxtail millet Pulao recipe;
Step 1 - Add 1 cup of OGMO Foxtail millet in a bowl and pour 1 cup of water in it. Keep it soaked till you prepare other ingredints.
Step 2- Heat 2 tbsp oil in a pressure cooker and add 1 chopped onion, 3 garlic cloves, 1 tsp. grated ginger, 2 red chilly, 1 chopped tomato and cook for 3-4 minutes.
Step 3 - Add vegetables (peas, carrot, French beans) and soaked Foxtail millet in it.
Step 4 - Add 1/2 tsp salt, 1/4th tsp. turmeric powder, 1/2 tsp garam masala, a pinch of pepper powder and about 1 cup of water in it.
Step 5 - cook for 2 whistles and serve drizzled with extra ghee and raita.
Note;
Add any vegetables of your choice.
Foxtail millet pulao tends to become little dry. Add a few teaspoons of warm water or ghee to make it slightly wet.
You can add whole spices such as cinnamon leaf, cardamom pod, cloves to make it more flavorful.
Serve with papad, raita or bondi.
Foxtail Millet
Foxtail millets are the oldest cultivated millet. Foxtail millet is called Kangani in Hindi and Thinnai in Tamil.
These are non-acidic, non-allergic, and gluten free, which makes them soothing and easy to digest.
Foxtail millets are also rich in protein, fats, antioxidants, complex carbs, vitamins and minerals. This makes them complete food.
Why OGMO Foxtail Millet
1. The minor millets are already soaked for 8 hours, solar dried and powdered, thus saving you loads of time and the trouble of soaking, drying and powdering the same.
2. We use Unpolished millet which is much healthier option than the processed and polished millet.
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Music credit - Dear Autumn @iksonmusic
How to Make Millet Pilaf
Millet: overrated?
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INGREDIENTS:
Olive Oil
Half an Onion
Vegetable Tray Leftovers
Garlic
Canola Oil
Discount Beef
1.5 cups of Millet
3 cups of Vegetable Stock
Steak Seasoning
More Liquid as needed for the Millet
More Canola Oil
1 bunch of Collard Greens
Salt
Smoked Paprika
(Hot Pepper) Vinegar
Top with Pickled Veggies, Yogurt Garlic Sauce, and/or Hot Sauce
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Licensed under Creative Commons: By Attribution 3.0
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Cauliflower and Millet Pilaf
Cauliflower and millet pilaf! I will surely cook this dish often!
In this video, I'll show you how to make a tasty and nutritious cauliflower and millet pilaf. This dish is perfect for a vegan or vegetarian meal and is packed with flavors and textures. The millet adds a nutty and chewy element to the dish, while the cauliflower gives it a creamy texture. I'll also show you how to cook the cauliflower to bring out its natural sweetness. This cauliflower and millet pilaf is easy to make and can be served as a side dish or a main course. Give it a try and let us know what you think in the comments below. Bon appétit!
Cauliflower and millet, perfect combination of dishes that I have not tried before. I really like it, it's delicious, I can take it to work and freeze it in portions!
Ingredients millet:
onion
olive oil
1 carrot.
1 cup millet
1/2 l broth
pepper
Ingredients cauliflower:
olive oil
onion
pepper
garlic
tomato sauce
soup seasoning
salt pepper
***
Chapters:
00:00 intro
01:38 cooking millet
03:54 cooking cauliflower
07:09 serving food
***
Wood dinner plates:
Fork, knife set:
Cutting board:
Kitchen tool, knife: