How to Make Pressure
Cooker Rice Pilaf
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 Back To Grain Menu
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It may be called pilav, pilau, pilaw, pulao, or even perloo in the Southern US., but almost every country in the world has a traditional version of this popular dish. Pilaf is originally a Turkish dish of steamed rice, often with meat and vegetables cooked in a seasoned broth. Depending on the local cuisine, rice pilaf it may contain a variety of meats, seafood, fruits, vegetables, spicy seasonings and nuts or seeds. Pilaf can be the centerpiece of your meal, or can be a side dish.
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With my Master Rice Pilaf Recipe you'll find plenty of opportunities to use up all those odd little amount of leftover meats, veggies and fruits... that is if you aren't saving them for your next batch of homemade stock.
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Pilaf can be the centerpiece of your meal, or can be a side dish.
- 1 cup uncooked basmati, jasmine rice or plain long-grain white rice
- 2 tablespoons butter
- 1(14 oz) can chicken stock
- 1/2 cup water, wine, fruit or veg juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Rinse the rice (put it in a strainer to make this easier), until the water runs clear. Drain the rice. Heat the butter in the pressure cooker, and toast any spices used in the recipe for about one minute. Add the rice to the cooker and stir until the rice is coated with butter and turns slightly opaque. Add any other ingrediants chosen from the list below. Add the liquid, and stir to mix. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 4 minutes. Use the Natural Release Method to depressurize the cooker. Fluff with a fork before serving and add any optional toppings.
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Spices & Herbs
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Fruits
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Vegetables
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Meats
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Toppings
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| Choose at least two |
Choose one or more for sweet dishes |
Choose at least two for savory dishes |
Omit for side dishes; or choose one or more for a maindish |
Optional; choose one |
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2 teaspoons chili powder
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1/3 cup chopped any dried fruit or mix
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1 jalapeno pepper, seeded and minced
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1 1/2 cups cooked Ham, minced
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1 tablespoon toasted Sesame seeds
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2 garlic cloves, crushed
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1/3 cup dried apricots, quartered (about 3 ounces)
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1/4 cup scallions, white part only, thinly sliced
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1 1/2 cups cooked chicken or turkey, minced
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1 tablespoon Poppy Seeds
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1 onion, finely chopped
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1/3 cup raisins or currants
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1 bell pepper, seeded and chopped
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1 1/2 cups shrimp, peeled and deveined
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1/3 cup toasted pine nuts
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1 teaspoon ground cinnamon
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1 cup chopped fresh fruit, peeled and seeded
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1 pasilla, poblano or Anaheim chile pepper, seeded and chopped
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1 1/2 cups cooked bulk sausage, crumbled
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2 tablespoons roasted sunflower seeds, shelled
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1 teaspoon ground cumin
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10 ounces frozen chopped spinach, thawed and squeezed dry
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1 1/2 cups sliced Polish or link sausage
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1/3 cup toasted slivered almonds
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1 teaspoon ground coriander
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8 oz. button mushrooms, wiped clean
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1 1/2 cups fresh or frozen crab, lobster, scallops, chopped
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1/2 cup crisply cooked bacon, crumbled
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2 tablespoons sweetened flaked coconut
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1/2 cup sliced olives, black, green or kalamata
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1 1/2 cups canned tuna or salmon, drained and flaked
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1/3 cup dry roasted Cashew Nuts
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1/2 cup cilantro or parsley, chopped
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1 cup Celery, chopped
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1 1/2 cups cooked beef, shredded or chopped
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• 1/3 cup chopped plain or toasted walnuts
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1 teaspoon dried dillweed
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2 to 3 Roma tomatoes, peeled, seeded, and chopped
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1 1/2 cups cooked pork, shredded or chopped
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1/3 cup dry roasted peanuts
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1 tablespoons dried thyme
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1 cup Fresh or frozen Peas
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1 tablespoon dried marjoram
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1 cup grated Carrots
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¼ teaspoon saffron dissolved in 1 tablespoon hot water
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1 cup cubed squash
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1 tablespoon dried basil
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1 cup frozen baby limas
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1 tablespoon dried oregano
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1 cup frozen corn kernels
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¼ teaspoon red pepper flakes
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1 cup froze black-eyed peas
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1 teaspoon dried mint
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1 cup fresh or frozen green beans
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1/4 cup fresh lime juice
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1 (4 ounce) can chopped green chilies
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2 teaspoons lime zest
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1 1/2 cups cauliflower florets
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1 1/2 teaspoons curry powder
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1 1/2 cups broccoli florets
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1/4 cup fresh lemon juice
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1 cup red kidney beans, rinsed and drained
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2 teaspoons lemon zest
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1 cup black beans, rinsed and drained
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Pilaf
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Spices & Herbs
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Fruits
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Vegetables
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Meats
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Toppings
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| Caribbean Style Pilaf |
1 onion, finely chopped, 1 teaspoon ground cinnamon, 2 tablespoons sweetened flaked coconut
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1/3 cup raisins,1 cup pineapple chunks
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1 cup cubed squash, 1 bell pepper, seeded and chopped
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1 1/2 cups cooked chicken
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1/3 cup dry roasted Cashew Nuts
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| Fisherman's Wharf Pilaf |
2 garlic cloves, crushed, 1 onion, finely chopped, 1/4 teaspoon saffron dissolved in 1 tablespoon hot water, 1 tablespoon dried basil, 1/4 teaspoon red pepper flakes
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none
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1 cup Celery, chopped, 2 to 3 Roma tomatoes, peeled, seeded, and chopped
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1 1/2 cups fresh or frozen crab, lobster, scallops, chopped
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1/2 cup crisply cooked bacon, crumbled
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| Mexican Style Pilaf |
2 teaspoons chili powder, 2 garlic cloves, crushed, 1 onion, finely chopped, 1 teaspoon ground cumin, 1/2 cup chopped cilantro, 1/4 cup fresh lime juice, 2 teaspoons lime zest
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none |
1 pasilla, poblano or Anaheim chile pepper, seeded and chopped, 2 to 3 Roma tomatoes, peeled, seeded, and chopped, 1 cup frozen corn kernels, 1 cup black beans, rinsed and drained
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1 1/2 cups cooked pork, shredded or chopped
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none |
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