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Basic Rice Pilaf

From Chicken and Rice—Indian-Style

Description

Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

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Basic Rice PilafFrom the EpisodeChicken and Rice—Indian-Style

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Season 10, Ep. 1019
Chicken and Rice—Indian-StyleSeason 10, Ep. 1019

Think you need a 24-hour marinade and 900-degree oven to make tandoori chicken? Think again. Our recipe can be made year-round in the oven and is complemented by perfectly cooked rice pilaf.

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More Clips From This Episode

  • Boning Knives
    Boning Knives

    Could any of the new, innovative models we tested dethrone our good old chef's knife for hacking up bones and chopping onions?

  • Basic Rice Pilaf
    Basic Rice Pilaf

    Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

  • Tandoori Chicken
    Tandoori Chicken

    We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.

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