5 fragrant and spicy side dish recipes with white meat

In many countries of the world, rice is the basis of the traditional diet. In the life of the French in a hurry, this is a staple that can be found in every closet. Why do we love him so much? Because it’s healthy and fast! In addition, it goes well with all sauces and goes well with everything: meat, fish, shellfish, raw vegetables, etc. So bet on healthy and fast this weekend with our easy and cheap rice pilaf recipes!

With which rice should we prepare rice pilaf?

How to make pilaf basmati rice quinoa bulgur easy quick recipe thermomix

Ultra gourmet, pilaf is perfect to accompany a fish steak or a meat-based dish such as a Christmas turkey, perfect for the end of year holidays. However, you need to know which rice to choose to be successful. If you can make pilaf with regular rice, basmati rice is the most common choice. Bulgur and quinoa are also a very good idea. The principle of preparation? First, it is important to note that pilaf is a cooking method originating from the Middle East and Central Asia that consists of rolling rice grains in fat (oil, butter, cream) and onions before covering them with vegetables or meat. Broth. In the oven, pan, pot or pressure cooker, pilaf is a delicious, economical and very easy to prepare dish that you will enjoy! Saffron, curry, turmeric, cardamom, pistachio… the choices are endless.

Pilau rice with onions – a traditional Lebanese recipe

What to eat traditional rice pilaf onion broth with beef

The cold is slowly setting in, and what could be better than these delicious pilaf recipes to please the whole family?


  • 260 g of rice
  • 160 g of butter
  • 1 C. vegetable oil
  • 2 onions
  • 1 chicken bouillon cube
  • Garni 1 bunch
  • 4 eggs
  • salt and pepper


Start by washing the rice in cold water. Drain, then heat 100 g of butter with a little vegetable oil. Add pre-peeled and minced onion. Fry them gently for a few minutes without browning them. Then add sweets and mix. Remove from heat and add twice the volume of rice and water, then a stock cube. Bring to a boil and add a bunch of garni. Season with salt and pepper and cook over low heat for about twenty minutes. Above all, don’t confuse! After 20 minutes the rice should be quite fluffy. Add the remaining butter and crumble the rice. Serve with hot baked turkey, honey-glazed chicken thighs, chicken, or any fish recipe. Prepare a fried egg for Lebanese-style meatless pilaf!

Rice pilaf with tomatoes

Rice pilaf with spices and tomatoes in a pan


  • 250 g of basmati rice
  • 1 onion
  • 1 clove of garlic
  • 120 g of bacon
  • 2 tbsp. Parsley
  • 400 g of crushed tomatoes
  • 1 C. powdered sugar
  • 4 tbsp. Vegetable oil
  • 50 g Parmesan
  • 2 handfuls of cherry tomatoes
  • salt and pepper


Fry the bacon in a pan over high heat, then set aside. Wipe the pan with a paper towel and fry the onion and garlic in a little vegetable oil. Then add crushed tomatoes and sugar. Season and cook over medium heat for 15-20 minutes, stirring occasionally. Meanwhile, cook the rice in boiling salted water. Heat a little olive oil in a frying pan, put drained rice in it and fry it on high heat for a few minutes. Pour in the tomato sauce and parsley, then the halved cherry tomatoes. Garnish with Parmesan and serve immediately with pan-seared salmon or slices of ham.

Spicy pilau rice with cashews and pistachios

Indian Style Rice Pilaf Casserole with Cashews Pistachio Raisins

  • 360 grams of basmati rice
  • green cardamom
  • 1 cinnamon stick
  • 5 teeth
  • 1 dose of saffron threads
  • 30 g of raisins
  • 30 g of pistachios
  • 1 C. Orange Blossom Coffee
  • 30 g of cashew nuts
  • 2 tbsp. gay
  • salt and pepper

Heat the cream in a large saucepan. why exactly Because it is more suitable for high temperature cooking. After heating, add cardamom, cloves, cinnamon, salt and pepper. Cook on low heat for a few minutes or until the spices release their fragrance. Then add saffron and rice. Continue cooking for another 1-2 minutes, stirring constantly. Then pour 600 ml of water, orange blossom and a good handful of salt. Cook on low heat covered for 10-15 minutes. Then break the rice grains with a fork and put them in the raisins. Cover again and continue cooking for another 5 minutes. Garnish with cashews and pistachios before serving. Enjoy your lunch!

Vegetable pilaf in the oven

Recipe for rice pilaf with zucchini mushrooms and Indian vegetables in the oven

No, pilaf is not only prepared in a pan! To delight the taste, you can also try it in the oven with vegetables and zucchini flowers. Demo!


  • 250 g of long grain rice
  • 500 ml of vegetable broth
  • 1 carrot
  • 1 red pepper
  • 2 zucchini, diced
  • 5 zucchini flowers
  • 1 chopped red onion
  • 2 tbsp. Vegetable oil
  • 1 C. Curry/Turmeric
  • 100 g Parmesan
  • salt and pepper


Start by preheating the oven to 205°C. Then wash and chop the vegetables. Pour into a pan with a little olive oil and fry for 2 minutes. Then add rice, curry, salt and pepper. Continue cooking for 1 more minute. Pour in the broth and heat until boiling. Cover and put in the oven for 15-20 minutes. Garnish with parmesan and zucchini flowers. This pilaf recipe also goes very well with mushrooms and raw ham.

Curry and honey pilaf – express recipe

Recipe for rice pilaf Indian curry with meat for the winter


  • 250 g of rice
  • 3 tbsp. honey
  • 4 tbsp. Vegetable oil
  • 1 C. Door
  • chicken broth
  • Water twice as much as rice
  • 1 good handful of chickpeas
  • fresh parsley
  • salt and pepper
  • pumpkin (optional)
  • Pumpkin seeds (optional)


Heat a little oil in a large pan. Then pour the rice and cook until browned. Put a bouillon cube, honey, curry, salt and pepper in a pot full of water and bring to a boil. Once the rice is golden, pour in a good portion of the broth, stir and pour the rest. Cook your pilaf covered for 20 minutes on low heat and voila! And since it’s pumpkin season, why not take some inspiration from our chefs and put it into your Indian pilaf?

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