Narangi Pulao with Pistachios

It is orange season and so all of our orange recipes come out to add delight to our kitchen menus again. This beautiful pilaf is so good – full of orangey flavours and a visual delight.

We made this recently in one of our late night COVID-19 lockdown cooking sessions, around 10pm after endless zoom meetings. Luckily the rice had been soaked and dried, so the cooking was not a chore. There are no photos for this recipe yet – almost a travesty in this visual era. But we wanted to share it with you and keep it on our blog as a record of our best loved dishes.

Similar dishes include Matar Pulao, Orange and Date Salad, Orange and Green Chilli Relish, and Quinoa Salad with Orange.

You can also browse all of our Pilafs and our Orange Recipes.

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Matar Pulao | Rice Pulao with Peas

When rice forms a major part of a cuisine then there are infinite recipes using rice. Contrast this with cuisines in which it isn’t so important. When growing up, rice was used mainly for rice pudding and an even rarer rice salad. Apart from that it was unusual to have rice with a meal. I guess my mother bought rice only when she wanted to make a pudding – whereas I keep the pantry stocked with 6 – 8 different types of rice. Sticky rice, black and/or red rice, basmati, short grain rice, risotto rice and pongal rice are fairly standard pantry items.

These days I love rice cooked with spices and a vegetable or with lentils. It forms a great addition to any meal, especially Indian meals. It is also a great way to use up any vegetables sitting at the bottom of the fridge on a Friday night – prior to doing the next week’s shopping.

Peas Pulao or Matar Pulao is a popular dish which was made especially during the cooler months in northern parts of India. It can be made in a pressure cooker or rice cooker as well. This is the second version of peas and rice – the spicing is very different in each one.

Similar recipes include Narangi Pulao, Green Pea Pilaf, Rice in Tomato Juice, and Broad Bean and Dill Rice.

Browse all of our Rice dishes and all of our Pea dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Saffron and Cardamom Pilaf

Rice. Such an essential food around the world, particularly in the countries from the Middle East to India, around to Indonesia, then up through South East Asia, through China, Korea and Japan. Then if you pop through many island countries and parts of Africa, more rice dishes can be found. So many delicious ways with rice.

This is a pilaf flavoured only with saffron and cardamom. Subtle and delicious, with the sweetness of sauteed onions.

Similar recipes include Tomato Rice, Okra and Coconut Rice, and Black Cumin and Pepper Rice.

Browse all of our Rice recipes and all of our Pilafs. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

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Collection: Delightful Pilafs

Pilafs, pulaos, pulau, mixed rice dishes – many names for a delicious technique for smartening up a plain grain (usually rice) to use as a flavoursome side dish. It can be simple – just a few spices added – or a complex layering of flavours. They are usually without a dressing although they are sometimes topped with a dollop of yoghurt. Today we bring you a collection of our favourite pilaf recipes.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Pilaf Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Vegetable Pulao from the Beaches of Goa

Ah, the beaches of Goa. How they stretch on and on for miles and miles. Once pristine in the days when I began to visit Goa, now the popular beaches are littered with refuse at high tide. It is not a pretty sight, but thankfully the government is working to return them to their former glories.

Yet, Goa remains beautiful and worth visiting for a slow and relaxing holiday. On one of my visits, staying with some friends who run a small B&B and lovely restaurant, Mario made this pulao for a Sunday Lunch. It remains a favourite and always, always, brings those beaches back to me. I remember being woken every morning, not by the sounds of the waves, but by the sounds of the kitchen hands beginning their preparations for the day. The happy sounds of their chopping and laughter would filter through to our bedroom and we would always wake to amazing aromas and great food.

This recipe begins cooking the rice on the stove top and finishes it in the oven, similar to the Obla Chaval method. The recipe is scaled for a large gathering. So, if you are not feeding an army, you might like to make half quantities which will feed 4 – 6, depending how you use it. The full recipe will therefore feed about 8 -12, great for a family gathering but perhaps a little large for an everyday family meal! Depends on your family size and appetites of course 🙂

Are you after other recipes from Goa? Try Goan Rechad Masala, Ladyfingers Recheio, and Sweet Surnoli Dosa.

Are you after other Pulao dishes? Try  a Sago Pilaf, Green Pea Pulao and Cauliflower Pilaf.

You can browse all of our dishes from Goa, and all of our Pilaf/Pulao recipes. You might also like all of our Rice recipes too.  Or browse all of our Indian recipes. Alternatively, take some time to explore our easy Late Autumn dishes.

This is one of our Retro Recipes, vegetarian recipes from our first blog from 1995 – 2006.. Feel free to browse other recipes from our Retro Recipes series.

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Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf

Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.

One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Softer? Sticks together? Separates beautifully? Kurma would never leave one in doubt.

We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.

Are you interested in other Sago recipes? Try Sago Pachadi, Sago Payasam, and Sago Coconut Payasam.

We have quite a number of Kitchari recipes, for example A Collection of Kitchari Recipes, Goan Bisibelebath, Maharashtrian Kitchari with Masoor SproutsGujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.

Or go with Sesame Potatoes.

Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.

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Rice and Cauliflower Pilaf

Buttery soft cauliflower with rice

The cauliflower is butter soft, delicately seasoned with a yoghurt and spice mixture, nestled into a beautiful rice dish. You will be amazed at this rice-cauliflower combination from Yamanu Devi.

The cauliflower is stir-fried until slightly golden before a yoghurt-coconut-spice mixture is folded in. Then the cauliflower is steamed to tenderness with spiced rice. A perfect dish for entertaining too.

Similar recipes include Vegetable Pulao from the Beaches of Goa, Crispy Cauliflower with Capers, Crispy Cauliflower with Tahini Dressing, Roasted Cauliflower and Grape Salad, and Slow Cooked Cauliflower with Lime and Spices.

Please browse our other Pilaf recipes, Cauliflower recipes, and Rice recipes. Our Indian recipes are here and Indian Essentials here. Or just enjoy our easy Winter recipes.

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Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi

An eye-catching and mouth-watering dish.

Green Pea Pilaf is a great 1-pot meal or the basis of a larger meal, and, of course, it is delicious. It is great lunch food and also good comfort food for sensitive times, you know what I mean. Eye-catching, it is perfect for a buffet, or a light dinner.

Rich in texture and flavour, this dish is common in Punjabi homes and has lots of variations. The recipe comes from Yamuta Devi, just one of her many dishes that always turn out perfectly. As usual, the combination of ingredients is so well balanced. She is the master of subtlety.

Are you after other Pulao dishes? Try Rice and Cauliflower Pilaf, Spicy Eggplant Rice, and Sago Pulao. And don’t forget the wealth of South Indian Mixed Rice dishes.

What about other Pea dishes? Try Carrots and Green Peas with Green Coriander, Stuffed Toasties with Potatoes and Peas, and Tawa Peas.

Want more? Please browse all of our rice dishes here, and all of our pilaf dishes. Or try all of our Pea Recipes here. There is also a range of Punjabi dishes for you to explore. Or simply take some time to check out our easy Early Winter dishes.

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