Pilaf, also known as pilav, pilau, pulao, palaw, plov, polov, polo, and polu, is one of the most popular genre of rice-based dishes, originating from India. It is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
In North Cyprus Pilaf can be also made with Bulgur (dried cracked wheat) – read my former recipe “Bulgur / Burghul Pilaf” by clicking here.
200 g brown rice, washed and drained
60 g butter
1/2 ltr (500 ml) chicken broth
raisins for decoration (to taste)
– Wash the rice and drain well.
– Put the chick peas into a cooking pot and cover them with water, add some salt, bring to the boil, cover and simmer them for about 60 minutes or until they are soft enough.
– After draining the chickpeas, melt butter in a saucepan, then add the rice and fry for a minute. Put in the cooked chick peas and stir well.
– Pour in the hot broth, bring to the boil, then cover and simmer for 20 minutes, until all the water is absorbed and the rice is soft.
– Decorate with dried raisins and some fresh parsley if you like.
Categories: Chef's Choice