So far, I’ve made only seven dishes from “1,000 Indian Recipes” by Neelam Batra (Wiley Publishing, $35). But these have turned out so well, I am happy that 993 remain. In this case, quantity and ...
In the cuisines of the Indian subcontinent, pilaf is the symbol of holiday feasting, especially among the Muslims of the three countries that now comprise that subcontinent, who together (wishfully) ...
With the exception of ooey-gooey potato concoctions, side dishes rarely get any respect. Most of us devote our love and attention to the protein in the center of the plate and then throw together some ...
Turn a bag of rice into a flavorful side with these recipes from cultures around the world. Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Pilaf is a centuries-old ...
Pilaf is where the basmati rice really shines. Often billed by its Indo-Pakistani producers as the champagne of rices, this aged long-grain rice cooks up perfectly, with each needle-nosed grain ...
Getting your Trinity Audio player ready... I could write a book on rice pilaf: Few dishes are more enjoyable, or more versatile. You can add whole cardamom, cinnamon, cloves, fennel and turmeric and ...
Instructions: Rinse the basmati rice 2-3 times in tap water then soak the rice for 2-3 hours. Drain. Slice the beet into 5-6 slices. Combine the beet, drained basmati rice, cinnamon sticks, ...
With the exception of ooey-gooey potato concoctions, side dishes rarely get any respect. Most of us devote our love and attention to the protein in the center of the plate and then throw together some ...
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