How to make Lebanese Pilaf - Lebanese people like their pilaf simple embellished with pine nuts and sultanas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Butter (मक्खन )
Cuisine : Lebanese
Course : Rice
Lebanese Pilaf Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Lebanese Pilaf checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Jaggery And Carrot Rice, Shenahshahi Marghi Pulao, Prawns Butter Garlic Risotto, Brown Rice.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lebanese Pilaf Recipe
Rice soaked and drained 1½ cups
Butter 1 tablespoon
Vermicelli roasted and crushed ½ cup
Pine nuts(chilgoza) 2 tablespoons
Sultanas 2 tablespoons
Salt to taste
Crushed black peppercorns to taste
Vegetable stock 3 cups
Fresh parsley sprig for garnishing
Method
Step 1
Heat butter in a small deep non-stick pan. Add vermicelli and sauté for 1 minute. Add pine nuts and sultanas and sauté for 30 seconds.
Step 2
Add rice, mix and cook for 1 minute. Add salt and crushed peppercorns and mix. Add vegetable stock, mix, cover and cook till rice is done.
Step 3
Serve hot garnished with a parsley sprig.
