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Title : rice pilaf recipe with vermicelli Rice pilaf recipe (with vermicelli)
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rice pilaf recipe with vermicelli Rice pilaf recipe (with vermicelli)

I love rice dishes, they are versatile, delicious and filling. One of my favorite rice dishes is rice pilaf. It's so easy to make and always turns out perfectly cooked with fluffy grains that are infused with flavor. Today, I'll be sharing two different rice pilaf recipes that you can try at home. First up, we have a delightful recipe for Rice Pilaf with a touch of spices. For this recipe, you will need the following ingredients: - Basmati rice, 1 cup - Onion, 1 medium-sized, finely chopped - Garlic, 2 cloves, minced - Green chili, 1, chopped - Bay leaf, 1 - Cinnamon stick, 1 - Cardamom pods, 2-3 - Salt, to taste - Water, 2 cups - Vegetable oil, 2 tablespoons To make the rice pilaf, start by washing the rice and soaking it in water for thirty minutes. Drain the rice and set it aside. Next, heat up the oil in a saucepan and add the onions, garlic, green chili, bay leaf, cinnamon stick, and cardamom pods. Saute until the onions are translucent and the spices are fragrant. Add the drained rice to the saucepan and cook for a few minutes until the rice is lightly toasted. Pour in the water, season with salt, and bring the mixture to a boil. Reduce the heat and cover the pot with a tight-fitting lid. Cook the rice for fifteen minutes on low heat; do not open the lid during this time. After fifteen minutes, fluff the rice with a fork and serve hot. Next, we have another delicious recipe that features vermicelli for an extra crunch. Here's what you will need: - Basmati rice, 1 cup - Vermicelli, 1/2 cup - Onion, 1 large, thinly sliced - Garlic, 2 cloves, minced - Bay leaf, 1 - Cinnamon stick, 1 - Salt, to taste - Water, 2 cups - Vegetable oil, 2 tablespoons To make the rice pilaf with vermicelli, start by washing the rice and soaking it in water for thirty minutes. Drain the rice and set it aside. Break the vermicelli into small pieces and set it aside. Heat up the oil in a saucepan and add the onions, garlic, bay leaf, and cinnamon stick. Saute until the onions are translucent. Add the vermicelli to the saucepan and cook until it turns golden brown. Add the drained rice to the saucepan and cook for a few more minutes until the rice is lightly toasted. Pour in the water, season with salt, and bring the mixture to a boil. Reduce the heat and cover the pot with a tight-fitting lid. Cook the rice for fifteen minutes on low heat; do not open the lid during this time. After fifteen minutes, fluff the rice with a fork and serve hot. Both of these rice pilaf recipes are absolutely delicious and easy to make. They are perfect as a main dish, or a side dish to a variety of other meals. Try them out and see which one you like best!

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