Rice Pilaf 🌾
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- Опубліковано 8 лют 2025
- Rice Pilaf
There are 100s of versions of pilaf and this is one of the more basic ones. It is perfect as it is but can easily be elevated with dried fruit, nuts and other spices. It’s a great side to grilled or braised meat or vegetables.
Ingredients
55g butter
1 brown onion, finely diced
280g basmati rice
820ml chicken stock
2 bay leaf
2 garlic cloves, crushed
30g butter
Method
1. Heat the stock in a saucepan.
2. In a shallow pan you have the lid for, add the butter on medium heat, then add the onions season with salt and saute for 3-4 minutes.
3. Add the rice (no not washed, uncle roger fans come at me) and stir through the onions.
4. Once the onions are stirred through the rice well, add the hot stock and mix. Then, add the bay leaves and crushed garlic cloves.
5. Turn the heat to low and stir well, cover with the lid and leave to cook on low heat for 30 minutes.
6. After 30 minutes, remove the lid and fluff the rice with a fork and add the last 30g of butter.
Looks fantastic as always chef
As always, I read the comments, and I learn that there are so many variations of pilaf depending of the country. One life won't be enough to discover all of them so I will be totally good with this recipe of yours ! Thanks chef :D
humankind been making rice with somekind of liquid flavour.
some adds chicken stock when cooking the rice, some add coconut milk, some add liquid spices, and some add all of those stuff.
and obviously all of this originated from asia. by "asia", I mean the whole region of asia. not just east asia, hey west people.
mongols bringing their stuff to the eastern part of Europe. some words, some culture, and some foods. and mongols are like.. the mix of Chinese, turks, and the siberian people. heck.. siberian people themselves are the remnants of mongols.
No shit its just a simple rice dish lol.
There's one that uses human blood 😂
Simple like in "Simple to learn but hard to master" ? XD @@infernaldaedra
Yet every person claims their recipe is the most authentic , especially Italians .
As a non foodie its comyucal to watch
Pulao in India.. in Goa specifically we add whole spices .. cinnamon, cardamom, cloves, peppercorns...to the hot oil (or ghee.. or butter ).. then onions. ...and optionally cooked in a stock.
And a sprinkle of peas 😊
Yours looks tasty as well!
In Turkey, we call it “Pilav”. But we don’t use onion. Optionally beef stock and lots of butter. Absolutely delicious.
Pakistan beef stock fried beef .
You're supposed to use lamb in original Caucasian and Middle Asian recipes. Cant even steal a recepie)
@@ElzariusUnity what a stupid comment. People have the liberty to swap ingredients in their cooking. So if a person dislikes lamb, it should still be used in pilaf?
@@rgseven6557 If you're gonna use original name - yes.
Is it the staple food you turks eat everyday? I have visited turkey back in early march this year and it seems i find this tasty rice dish in every restaurant i ate
Andy is just the most classy yet entertaining YT food creator hope he lives well 4ever
I love how certain dishes are consistent across the world.
In Serbia we call it Pilav, such an amazing dish!
We call it pilav in Turkey too, This guy wrote wrong
I mean rice is away delicious and this rice looks phenomenal. Never had it before but excited to try.
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
is this a specific name of a dish? cantonese family style dinner? what is that? is that a single dish?
The dedication of this guy 😂😂
Andy please make the Cantonese family style dinner for Huen Wah.. every time i see a new video I look for this comment 😂
Just in case people want to learn more about the word "Pilaf", it most likely comes from the Persian "Polow" which means rice cooked with something inside it (as opposed to "Cholow" which means white rice to be eaten with something like Kabob or stew that is cooked separately). Most countries that were close to the borders of the ancient Persian empire use this word to refer to their own version of "rice cooked with something inside it" 😊
So you are saying that Biryani is a Pilow in Iran and Uzbekistan?
@@ronmaximilian6953Uzbekistan has its own Palov. And it differs from Biryani.
Thank you for explanation. I am from Uzbekistan, and indeed we call it Palov.
It's wonderful my dear friend Andy 💗💗
My favorite way of preparing fried rice, with the fried rice ingredients of course ❤
A nice addition to rice pilaf is toasted orzo pasta. It adds a nice toasted nutty vibe to the party.
Please tell me about it. It sounds so yummy! Do you just toast the pasta and then add to the cooked rice?
@@vidakhalili7231 Yeah, you just toast the orzo in some butter and oil, then add it in after the onion is nearly cooked through.
Best chef here on UA-cam, and by far
Arguably The Best Cooking Channel in UA-cam. Keep it up Chef.
The butter volume is awesome.
Raised with this dish in Albania. We call it the same as you, but we use meat as well, or chicken. No onions when made the traditional way. Sometimes in the oven as well. Accompanied with some nice thick yogurt is the top of the simple tastes.
Looks fantastic😋
Loving that pan.
every single time I see onions or garlic being fried I swear I can smell it
❤ yes generous with the yellow golden awesomeness..BUTTER 😅🎉
I'll eat rice anyway I can get it,but pilaf is my favorite yummy. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
In India we call it Pulao. Really a complete dish in itself. Best is to have it with curd.
Yum
That bay leaf chuck to the side was personal 😂
You are back Andy and that best news 🎉
Make the Iranian soup ashe reshte! It is super herby and bean-y. You gotta try! One of my favourite dishes
Oh yum a tasty Pilaf! 🤤
Day 39 of asking Andy to make Lao Sausage (Sai Oua) for Saeng PLEASE! 🇱🇦
I don't even know what that is... but I think Chef should make it
you have to put in a request on his website
@@elRhubbard so I have to sign up my account in his website to request him yes?
@@jackfc5239 yes
Looks like that would pair very well with chitterlings! 😋
I prefer to load down my pilaf with dried fruit (golden raisins and dates are good), and a bit of shredded carrot. Also a bit of tumeric wouldn't go amiss in the dish.
That looks amazing
Such a simple yet delicious way of cooking rice, it's basically rice and some onion cooked in stock.
Looks great chef! I love doing something similar but I add a bit of tumeric and garlic to the mix.
I feel like a Lebanese uncle Roger watching this method!!.. bet it still tasted amazing
I actually enjoy how you edit your loops. Very satisfying, oh the food looks great too
Butter with rice! yum
Looks great!
Pilaf rice is so tasty!
Don't forget cepelinai for Matt please chef!
cepelinai is delicious. havent had it in years, thanks for reminding me
Thanks Andy for a nice recipe...
In Kenya pilau rice is spicy, try it and add coconut milk you will love it🤤. .
I do that all the time !! Its so good
Rice pilaf is elite NUFD and the best way to eat rice. You can't change my mind.
I always enjoy your videos, chef. I will try this...and maybe add some meat and or veg for a one pot meal.
Try to cook Uzbek pilaf 😋 really good dish
i use carrots and onions, great dish, thank you chef!
One of our family favourites … sometimes I switch it up and add saffron… dad was a chef and lm glad your cooking things I grew up on ..❤ love ur your cooking chef brings bk happy memories 😊
Yummmmmmm❤❤❤❤❤
Here in Puerto Rico we do that but we also add bacon to it
Definately trying this!
I made a low fodmap version the other week and it was so yum!
A few vegetables would do magic.
YUMMY. ❤❤❤
Perfect rice pilaf.
Amazing
Cool, never knew Emperor Pilaf had his own rice
It was the other way around, Toriyama is notorious for naming his characters after food items, such as Tien Shin Han (Egg Foo Young) or Chiaotzu (Dumpling) or how every Saiyans were named after Vegetables: Kakarot, Vegeta, Tarbles, Raditz, Broly
@@bintarabdillah4033 No shit
Would love Ropa Vieja for Nat please!
Finally Andy cooked something that I’ve actually heard of and tried before!
The smartest thing about this video is not mentioning a country. So that way every single person can look at it and say to themselves how this is so basic and it's probably from somewhere else because our pilaf rice is so much more complex than this. :D
In France the "riz pilaf" is also a basic stuff in many kitchen, but we start on the fire and finish in the oven ! Looks so good in that pan 😮
Freaking awesome, wish you could smell it cooking, 😋😋😋😋😋
Looks delicious as usual!
Any chance at you cooking Pad Kee Mao?
Thanks for your consideration, Chef !!
It looks interesting, i would like to try this recipe someday thank you
Click on the three dots at the top right of the screen and then pick description. The recipe is there.
Understood, thank you
Where can I get the wok? Love rice and new recipes
Pls make Indian style lamb biryani
@andy_cooks, you should try making both the Uzbek rice pilaf and Azeri rice pilaf (aka Shakh pilaf)
"Pilau rice"🤤
Some fried rice characteristics. I very much enjoy your vids, Chef!
Andy assalamualaikum, make Uzbek pilaf pls
Uzbek pilaf the best Pilaf I ever had with raisins, carrot and cooked on lamb broath.
Andy please make lamb Kabsa, this is my favorite dish ever since I was born.
In Greece we use fatty animals stock like small goat or lamb, and don't use onion or garlic, but this one looks delicious too! Can already smell the aroma 😋
We call it *"Pulao"* in India.
So?
@@DieselBullet666ur mom
@@neerkum5428ye
@@neerkum5428well yo maa
@@neerkum5428 best reply to that troll.
I have no particular recipes for anything I just do everything by I I worked in restaurants since I was 17 on 65 now in October. Yeah I've done things like this just by I cool thank you chef.🤟💯🤙🇺🇸💪💛
Is it what Mr. Chef?🧑🍳 😅
Im such a big fan please send me a cook book of your cheff.
In Armenia and in many other countries, Pilav/Pilaf is what we basically call rice
Big fan chef
This is THE way to make a rice pilaf! Please, where do I get that wonderful skillet and the cover for it? Is it cast iron?
Love pilaffris, as it's called up here I the North. We do however fry the rice a bit more, until it's completely translucent, and then add spices and or herbs, before pouring over the bouillon. I like saffron with mine.
Rum cake plz Andy ❤
I used to brown some vermicelli bits when sauteing the onions, but then I switched to orzo. Way easier.
❤
Looks good.
Could you please show how to prepare beef tongue? I had some and it was delicious. It‘s cheap too.
Hey Andy can you make harira?
One of my biggest challenges as a professional was scaling down my cooking to match home cooking, as in 4-6 servings. Looks like you share the same issue!
In my country (Romania) you also add carrots at the beginning with the onion. You add vegetable or chicken stock, or just water if you don't have these. Usually the ratio is one cup rice, three cups water. But this can differ from household to household (some people like it more dry than others). Some people also add peas or mushrooms. But the original one contains onion, carrot and parsley. At the end you garnish the rice with chopped parsley. That's the Romanian pilaf.
Nice
In India we have a rice dish "Pulao" or "Pulav" but it's definitely got way more spices in it. It could spark off a discussion about how it's different from Biryani.
Top maravilha
You make it a bit different than my dad used to, I guess it is different from one country to another😅
That pot tho Chef …Give us the low down.. BTW where is my cookbook? Not shipped yet?
What’s the reason you don’t wash the rice??? Just curious
Hey Chef! How about a Portuguese version of croque monsieur named “ Francesinha”.
Need a good curry to go with that!
I love the Turkish pilaf, with orzo.
Was that stock in pan?
Ye to meri mummy chole k sath bnati h
You have to mention ingredients that you use while cooking ❤
Three dots on top. Description is there❤
sir could you please try uzbek plov(pilaf)
Still holding onto the wish and hope that you'll make a Milanesa, a favorite Argentine dish!! 🥺🙏
No es un plato originariamente argentino, pero seguro que lo haría rico.
@@pol... Nunca dije que originalmente era Jaja argentina, solo que es una de las favoritas aquí 🤤
Was that veggie stock ....the liquid??
So, apparently, Pilaf and Pilafi are two different dishes, made by two different countries, that are 80% the same steps.
Brand name of the pot please Andy?