how do u make pilau?

Question

what are the ingredients, other than rice, needed? and quantities?

Answer 1

I know this isn't an answer to the question, but in another question to the first responder, Any chance I could get a definition on what mirchi is? It would be much appreciated.

Answer 2

Try the following

Spiced Pilau Rice
white basmati rice measured up to the 10 fl oz (275 ml) level in a glass measuring jug
2 cardamom pods
¾ level teaspoon cumin seeds
½ level teaspoon coriander seeds
1 tablespoon groundnut oil
1 small onion, peeled and finely chopped
1 in (2.5 cm) cinnamon stick
1 bay leaf
salt

Use a pestle and mortar to crush the cardamom pods and the cumin and coriander seeds. Then warm a 10 in (25.5 cm) frying pan (that has a lid) over a medium heat. Add the crushed spices (the cardamom pods as well as the seeds), turn the heat up high and toss them around to dry-roast them and draw out the flavour – this will take about a minute. After that, add the oil and the onion and fry the onion till lightly tinged brown.

Next stir in the rice – there's no need to wash it – and turn the grains over in the pan until they are nicely coated and glistening with oil, then pour in boiling water measured up to the 1 pint (570 ml) level in a measuring jug. Add the cinnamon, bay leaf and a good seasoning of salt, stir once only, then put the lid on, turn the heat down to its lowest and let the rice cook for exactly 15 minutes. Don't remove the lid and do not stir at any stage from now on, because this breaks the grains and makes them sticky. After 15 minutes, take the pan off the heat, remove the lid and cover the pan with a clean tea cloth for 5 minutes before serving. Then empty the rice into a warmed serving dish and fluff up lightly with a fork before it goes to the table

Or Pilau rice
1 tsp vegetable oil
¼ red onion, peeled and chopped
1 garlic clove, peeled and chopped
pinch of turmeric
¼ green pepper, de-seeded and diced
½ tomato, diced
few cardamom pods, crushed
85g/3oz easy-cook rice
handful of fresh coriander, chopped

Method
1. Heat the oil in a medium non-stick saucepan and sauté the onion for 1-2 minutes, to soften.
2. Add the garlic and heat for a further minute.
3. Stir in the turmeric, green pepper, tomato and cardamom pods, heating for a few minutes.
4. Stir in the rice and then cover with boiling water. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, or until the rice is tender, adding extra water if necessary.
5. Stir in the fresh coriander, remove from the heat and then transfer to a serving plate to serve.

Answer 3

its pulao!
ya u need some basic things to go for the yummy dish ,take some fresh vegetables like carrot ,peas onions ,garlic means u can involve any sort of stuff u like to even potatoes can be added .
u need
salt
mirchi
oil
some garam masala
pepper in a very less quantity

way:
first take a pressure cooker pour some oil in a good quantity such dat the onions could be fried .add pasted garlic and vegetables and then add the spices mix well


add the wet rice to it. again mix well around 1 and a 1/2 quantity of rice add water and get the lid of cooker closed tightly and let it heat and put on gas
wait for 5-10 min
after 2 vessels .
the pulao must be ready if everything goes right . but most importantly check whether rice are boiled or not
GOOD LUCK AND IF POSSIBLE GET ME TO TASTE IT TOO

Answer 4

Buy a Shan Pilau Biryani spice mix. It's what I use. That will give you the spices you need and the instructions for how to make it. Along with the rice and spice mix, you need chicken, cooking oil or ghee, ginger, garlic, salt, and onion.

Here's a place where you can order the pilau spice online:
http://store.asianfoodcompany.com/sh009.html

Answer 5

A chicken pilaf recipe, made with rice, boneless chicken breasts, wine, chicken broth, onions, and seasonings.

INGREDIENTS:
1 cup long grain rice, uncooked
1 1/2 cup chopped onions
1 cup dry white wine or unsweetened apple juice
1 teaspoon dried leaf thyme, crumbled, or 1 tablespoon fresh chopped thyme leaves
1/4 teaspoon black pepper
3 to 3 1/2 cups chicken broth
1 to 1 1/2 pounds boneless chicken breast halves or tenders, skin removed, cut into 2-inch pieces
10 ounces frozen green peas, rinsed under cool water to break up
3 tablespoons fresh chopped parsley
PREPARATION:
Spray 3 quart saucepan or skillet with nonstick cooking spray; heat over medium-high heat. Add rice and heat for about 5 minutes, stirring occasionally, until lightly browned; reduce heat to medium. Stir in onions, wine or apple juice, thyme, and pepper.
Cook for about 2 minutes or until liquid has evaporated. Stir in 1 cup of the broth. Cook 4 to 5 minutes, stirring occasionally, until liquid has evaporated. Stir in additional 1 cup broth. Cook 4-5 minutes, stirring occasionally, until liquid has evaporated.
Stir in chicken, peas and remaining 1 cup chicken broth. Cover and cook 5 minutes. Stir in some or all of remaining 1/2 cup broth if needed to keep rice from sticking. Cover and cook about 5 minutes or until liquid has evaporated. Rice should be tender and chicken no longer pink in center; remove from heat. Remove from heat and stir in chopped parsley. Serves 4.

You'll find many more recipes at the link below!!
Bon Appetit!!