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.
Source:
Artist:
#pilafrecipe #turkishcuisine #orzorecipe
How to Make Lebanese Rice Hashweh Rice Stuffing
Presentation is the key. Letscookolet going to show you how to make one of the most popular and delicious traditional lebanese rice hashweh with roasted nuts, can b served with Lamb, Chicken or Turkey, All yours to ENJOY!!
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Please watch: Split Pea Soup Recipe
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BIRYANI RICE | PLAIN BIRYANI RICE | HOW TO MAKE BIRYANI RICE | BIRYANI RECIPE
Biryani Rice | Plain Biryani Rice | How to Make Biryani Rice | Biryani Recipe | Kuska Biryani | Kuska | Kuska Recipe | Plain Biryani Recipe | How to Make Biryani
Ingredients for Biryani Rice:
- Basmati Rice- 500 gms (or 3 US cup measure)
Whole Spices:
- Shahjeera- 3/4 tsp
- Green Cardamom- 5
- Cinnamon stick- 3
- Cloves- 5
- Mace (Javitri)- 1
- Star Anise- 2
- Bay Leaves-2
- Onions, sliced- 2 medium (150 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Mint leaves- 3 tbsp & a handful for garnish later
- Biryani Masala- 1 tsp (ready made)
- Refined Oil- 4tbsp
- Ghee (Clarified Butter)- 2 tbsp
- Saffron strands soaked in warm milk
- Fried Cashew nuts- 10 whole (optional)
- Birista (Fried onions) - 2 tbsp
- Salt- 2 tsp
- Water- 750 ml
- Milk- 150 ml
- Total 900 ml
(Alternatively, you can add 3.5 US cup measure of water, and 1 US cup measure of milk.)
Preparation:
- Soak saffron strands in 4 tbsp warm milk for minimum 30 mins.
- Wash and soak the Basmati Rice for 30 mins.
- Fry whole cashew nuts in ghee till golden and set aside.
- Slice 2 medium onions and if using Birista, slice one more and fry in oil until golden.
- Set aside for use later.
Process:
- Heat oil and ghee in a heavy bottom pan.
- Add the whole spices, give a stir and when it splutters, add the sliced onions.
- Fry on medium heat for 10 mins till golden. Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the Biryani Masala and mint leaves. Give a stir and add the water & milk.
- Add salt, give a stir and add the slit green chillies.
- Give a mix again and allow it to come to boil.
- Add the drained basmati rice and give a mix.
- Cook on high heat for 3 mins, reduce heat to low and close the lid.
- Continue to cook covered on low heat for 5 mins.
- Remove the lid and gently turn the rice.
- Drizzle saffron milk and ghee on top and garnish with fried cashew nuts, mint leaves.
- Cook covered on low heat for 5 mins, switch off heat and rest it for around 10 mins.
- Remove the lid and gently mix the rice.
- Garnish with fried onions on top to serve.
#biryanirice #plainbiryanirice #biryanirecipe #kuska #kuskabiryani #dumbiryani #spiceeats #spiceeatsrecipes #spiceeatsbiryani
Traditional pine nut Rice Pilaf Recipe | Grape Rice recipe | how to make Rice with pine nut
In this video, you will see how the traditional pilaf with peanuts and raisins are made in the most beautiful way
5 kilograms of rice and a variety of ingredients to make a colorful and delicious rice
the rice to be made here will be enough for 70 people
ingredients for traditional stuffed rice 5 kilograms of rice
margarine and liquid sunflower oil
peanut
currant
onion and parsley
You can use chicken bouillon or meat bouillon
salt and onion condiment
powdered white pepper
vegetable condiment
cinnamon powder
dry mint
add the rice into the deep container by measuring
add cold water and allow the rice to get wet for 20 minutes
needs 2 onions, finely chopped
peel the onions and chop them to be small as rice
Transfer the chopped onions in the plate, wait in the ready state
finely chopped parsley is required
chopped ingredients ready case
Add boiling water to the grapes and leave for 10 minutes.
20 minutes soaked rice needs to be washed several times
Wash the rice in a way that there are no starch and add
the bird grapes in hot water for 10 minutes and add to the filter
set the cooker fire to the middle
add liquid sunflower oil and margarine to the pot
add little peanuts and stir
stir until the peanuts are red
When the peanuts are red color add the chopped onions
In some areas this pilava is added to the liver
Stir for 2 minutes and add rice
check the oil content in rice and add it later
Cook by mixing rice for 10 minutes
add vegetables condiment
white powder pepper and chicken add bouillon
add salt
add dry mint
add a small amount of cinnamon powder
add bird grapes without water
Adjust the boiling water in a measured manner, 1 bowl of brass must have 1 bowl of water
the rice is completely roasted and boiling water
allow for at least 15 minutes on low heat
wait 15 minutes after turning off the fire
Add chopped parsley, wait 40 minutes and blend
rice ready to be served
Raisin rice | recipe the perfect holiday side dish
2 cups basmati rice
3 cups hot water
1 tsp better than bouillon
1 tsp tomato paste
1/2 tsp black pepper
1 tsp complete seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp seasoned salt
1/2 -1 cup raisins depends on how much you like
1 cup diced onions
1 cup diced bell peppers
1 tbsp minced garlic
1 tbsp grated ginger
1/2 cup shredded carrots
Chopped scallions
Chopped celery
1/2 tsp all purpose seasoning
1/2 tsp black pepper
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BEST Lebanese Rice with Vermicelli and Pine Nuts | The Mediterranean Dish
A simple recipe made with a few ingredients: vermicelli pasta, rice, and olive oil, topped with toasted pine nuts.
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INGREDIENTS:
???? 2 cups long grain or medium grain rice
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???? 1 cup broken vermicelli pasta
???? 2 1/2 tbsp olive oil
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???? 1/2 cup toasted pine nuts, optional to finish