If I'm not mistaken, I think she was a writer before she started doing any of her cooking shows. Which explains her unique ability to communicate those things. :)
@@amandafrazier9724 I think she's probably one of the best home cook out there because her recipe works, especially for a busy home where you need short cuts if you dont want to spend hours on a complex dish. She does not shy away from actual proper italian foods either (any of her italian foods are spot on), but she simplifies them to something doable to every man.
@@amandafrazier9724 yes, and she was a great writer. I used to cheer up when seeing her name on a piece. She wrote about books. By way: Her father was a big-time Tory politician who bequeathed her with the feminised version of his name. It's an irony that she's now so impossibly better known than he: Nigel Lawson. 😏 😼 😁
Aha, it's the "Sumptuousness" that makes Nigella's recipes sooo delightful! I could watch these videos all day long. We don't even need to eat, we can just feast with our eyes and ears! :) :) :)
This is one of my all time favorite videos! Such grace and smoothness...she makes it look so simple. Thank you for all of your many years of cooking and sharing those recipes! 🍷
I love the way every ingredient is introduced and how it's combined with the narrative that follows like fairytale. Cooking is an art and expression of love so these videos are my go to things on my bad days. However this one is an Indian dish called "pulav". This dish is one of country's most favorite dishes and mine too.
Actually Pilaf exists in many cultures, it's not just an Indian thing. There's even an Uzbek version called Plov.This particular version seems to take inspiration from Persian cuisine it seems.
@@bookaniabookskiduniya7274 I was searching for a Iranian rice dish, Zard pista pulav or sth like that. Simple saffron flavored pilaf garnished with ample pieces of pistachio and chicken, and I found the bri'ish version instead
For those with Nut allergies, another way to eat this is to omit the nuts and use carrots and raisins instead. You heat thinly julienned carrot in neutral oil until they’re lightly colored and then add raisins and cook until they’re plump with a teaspoon of sugar and a small pinch of cardamom. Mix it into the couscous like she did
Hello Nigella, that Saffron Scented Chicken Pilaf is looking so delicious and tasty and I would love that dish, and I don't like rice that much since my mother burned us out on it when growing up. The ingredients are so yummy and I would love it as much as I do the Chicken Rice-A-Roni which I eat regularly at home. Thanks for sharing this recipe with us and I hope you have a great new week.
This looks very yummy. I have to try that yoghurt marinade for chicken breasts that can otherwise be a bit dry and boring. I love Nigella's recipes and have 5 of her cookery books. Crouching up in my favourite reading corner with a Nigella book and a cup of tea is like having a chat with a best friend. I wish I could buy all her TV shows from her website, but I guess they are BBC property or something.
We boil Basmati rice and after boiling it we strain the hot water from it and after that we garnish it with milk or with lentils.Thankyou for introducing our cuisine Thankyou from Pakistan 😊😍😋
I have a severe tree nut allergy, as in even the tiniest trace amount can be fatal. What can you substitute in this recipe for the cashews, almonds, and pistachios?
You can really tell by her voice/accent, she's from the English upper class. Her videos are worth watching just to listen to her diction. This is how the English language should be spoken.
This is very similar to the Persian style of pilaf which is actually the oldest recipe recorded for the dish, written by Ibn Sina in the 10th century. Maybe learn something about food before commenting.
Hi Nigella. I m from Bihar in India and was extremely delighted to hear you talking about 'basmati rice'. I hope you know we from bihar have world's best basmati rice from Bhagalpur in Bihar. I am passionate about cooking and am a big fan of your cooking style I would wait for the day if I could ever meet you. High thought, but I will wait.
Saffron is extremely fragrant and you only need a few strands, normally soaked in warm milk or cooked in a liquidy mix (biryanis or rice pudding). If you are not getting the fragrance, you are being scammed and are buying old/ stale saffron. Saffron like cardamom can impart a really strong and over powering fragrance. You should get it in a good Indian store or middle eastern one. If you don't like the flavor, that's great for you, you just saved yourself a lot of money!
You might not be getting all the flavour from the saffron if you're not soaking it in stock or milk etc that you're then cooking the rest of your dish in! Whilst just scattering saffron on food like you would rosemary or thyme can have a mild flavour boost, it really is just a waste if you don't soak it in something
well..she could have also described the dish being called as a biryani ..it's an indian dish..I like the fact that she eats the dish after cooking..your shows r quite engaging.
I made this last evening. It was good but the lemon overpowered everything else: the saffron, cinnamon and cardamom were not there. (I noticed in the written recipe the lemon is decreased by half). Can't change a 35 year old video.
There's no need to wash it if you've bought a good brand from the market. It's washed in the packaging process. Why beat the dead horse to death when most of the food we consume is filled with poison anyway?!
Exactly i was thinking abt dis...nw imagine without oll dis hw it vl taste...we Indians r olwys indulged in spices...spices k bina khana nhi pakta hai ghar mein...
Did you not see the saffron, the cardamom, the parsley, the chicken, the toasted nuts? The mint and yogurt the chicken was marinated in, the lemon zest and the lemon juice???
When cooking rice pilaf, PLEASE use organic rice because this cereal is cultivated with tons of pesticides that will obviously not drain with rinsing (same thing with potatoes).
Long grain rices don't have a lot of excess starch like short grain rices so it's not really necessary. Except when you make Jasmine...always wash your Jasmine rice
The pine nuts would be burnt and extremely bitter by the time the cashews & almond nuts were cooked. Not a good cooking tip for the nuts unfortunately.
I find it hilarious you're trying to mock her for not making something 'properly', when you're the one who doesn't understand British people have their own version of pilaf. As do Americans. And Greeks. And the Japanese. And Koreans. It's all called pilaf, but done differently because they're all adaptions and localizations.
I always add salt to the water, or broth, when making rice. Plus, if I were to make this, when marinating the chicken, I'd add salt to the yogurt and cinnamon.
I can get such an accurate likeness of how things taste from the way she describes them. She’s so different to most other tv cooks in that sense.
If I'm not mistaken, I think she was a writer before she started doing any of her cooking shows. Which explains her unique ability to communicate those things. :)
@@amandafrazier9724 I think she's probably one of the best home cook out there because her recipe works, especially for a busy home where you need short cuts if you dont want to spend hours on a complex dish. She does not shy away from actual proper italian foods either (any of her italian foods are spot on), but she simplifies them to something doable to every man.
@@amandafrazier9724 yes, and she was a great writer. I used to cheer up when seeing her name on a piece. She wrote about books.
By way:
Her father was a big-time Tory politician who bequeathed her with the feminised version of his name. It's an irony that she's now so impossibly better known than he: Nigel Lawson. 😏 😼 😁
I totally agree
The way she describes food, it’s so addictive in a good way ❤️
Crystal Sookwah it’s her job she’s a food writer not a chef and she has said that many times . I love her !
Oui trini
@@MariaHernandez-bg2hf only thing is a lot of her food looks better than many “chef” dishes. Lol.
instaBlaster.
th-cam.com/users/shortsl8tImMBFsmQ?feature=share3
I love Nigella cause she knows how to describe food and the ingredients.. She also enjoys eating it.. and makes me excited
Aha, it's the "Sumptuousness" that makes Nigella's recipes sooo delightful! I could watch these videos all day long. We don't even need to eat, we can just feast with our eyes and ears! :) :) :)
This is one of my all time favorite videos! Such grace and smoothness...she makes it look so simple. Thank you for all of your many years of cooking and sharing those recipes! 🍷
th-cam.com/users/shortsl8tImMBFsmQ?feature=share3
I really appreciate your descriptive language with food. It reads your dish as a story
Is it just me cause it sounded like Nigella herself was having a mouth-watering experience looking at those pilaf 6:05
I love the way every ingredient is introduced and how it's combined with the narrative that follows like fairytale. Cooking is an art and expression of love so these videos are my go to things on my bad days. However this one is an Indian dish called "pulav". This dish is one of country's most favorite dishes and mine too.
Actually Pilaf exists in many cultures, it's not just an Indian thing. There's even an Uzbek version called Plov.This particular version seems to take inspiration from Persian cuisine it seems.
@@noxmoonyisadork that's right. It's a dish that came to India from the middle Eastern traditions I think.
Completely agree with you..its an Indian pulav..most common in every Indian party..😇😇🙆🏻
@@bookaniabookskiduniya7274 I was searching for a Iranian rice dish, Zard pista pulav or sth like that. Simple saffron flavored pilaf garnished with ample pieces of pistachio and chicken, and I found the bri'ish version instead
The way that Nigella speaking give us appetite to eat & she is brave
Pulao or pilaf is an icon of a dish in South Asia & beyond...with many variants. But full marks to Nigella for her own version.
For those with Nut allergies, another way to eat this is to omit the nuts and use carrots and raisins instead. You heat thinly julienned carrot in neutral oil until they’re lightly colored and then add raisins and cook until they’re plump with a teaspoon of sugar and a small pinch of cardamom. Mix it into the couscous like she did
carrots and raisins would give that Afghan twist to the plov!
Hello Nigella, that Saffron Scented Chicken Pilaf is looking so delicious and tasty and I would love that dish, and I don't like rice that much since my mother burned us out on it when growing up. The ingredients are so yummy and I would love it as much as I do the Chicken Rice-A-Roni which I eat regularly at home. Thanks for sharing this recipe with us and I hope you have a great new week.
rice and beans are still a budget friendly healthy dish, but how did y'all eat rice while growing up?
I really want to see her cook biriyani. 🤤
77777767777676777767777ù6777
It’s like I’m listening to a wonderful audio book giving me a wonderful illustration of food. It makes your mouth water. 😎
This looks so good. I’ll have to try making it this week.
That looks like a must do! Thanks.
Gonna try this recipe tomorrow night for me... ❤️🍲
smoky muskiness, mellow roundedness, burnt nuttiness. nigella loves her adjectives XD
LOVELY!!! ❤❤❤
Delicious and even prettier scattered with ruby red pomegranate arils
5:56
Ohhoho, thats a good one!
Plain yogurt is a staple in my fridge. So many ways to use it in cooking.
Delicious my dear.
I love ur cooking
“I don’t know why I’m even apologizing” is mood
I finally made this properly and it tastes amazing lol
Not really a fan of her food, but im here to feast on her Art. The way she describes her food is pure Art.
Sensational!
Great, thanks for sharing this!
Mmmm , it's very very good , nice lovely
Beauty love all your recipes you are the best 👌👌👌😍😍😍
Hi Nigella ❤
I love your descriptions so immensely ❤❤
Look at this mound ! Yes !
I will make it 1000%. I am solivating
I HEARD THAT MY FRIEND, EAT!!! 😍❤😍
What veggies would you serve with this? A mixed salad or grilled veg on the BBQ?
I’m totally in love wow
This looks very yummy. I have to try that yoghurt marinade for chicken breasts that can otherwise be a bit dry and boring. I love Nigella's recipes and have 5 of her cookery books. Crouching up in my favourite reading corner with a Nigella book and a cup of tea is like having a chat with a best friend. I wish I could buy all her TV shows from her website, but I guess they are BBC property or something.
I will try this tom . Thanks to you madame😘😘
Beautiful voice
Looks good! 😋
This is Basmati rice. We Indians have it everyday for lunch and dinner. It's long, fragrant and delicious.
We eat with our hands.
We boil Basmati rice and after boiling it we strain the hot water from it and after that we garnish it with milk or with lentils.Thankyou for introducing our cuisine
Thankyou from Pakistan 😊😍😋
Y didnt you wash the rice??
Maybe the rice doesn't need to be wash or they want to preserve the taste of the rice with the starch on it
Most non-Asians don't wash rice before cooking it.
Big mistake, conventional non organic rice is full of pesticide residues
@@christoohunders5316 rubbish
@@snowflakemelter1172 pesticides = rubbish you are so right !
Wow nice
Banyak betol buku dia .dia mesti banyak ilmu pengetahuan .sambil baca buku sambil makan manis2 .nyum
Orang Kita Malas baca, tu pasal asik buat cekodok je tau. 😄
Looks delicious
كولش احب وصفاتها 🥦🍄
I’d coat the chicken with a little cornflour, keeps the moisture in and tenderises it.
Oh yes, chicken and rice, count me in. Here is another Saffron recipe ; th-cam.com/video/3H7VtfFYQgM/w-d-xo.html
@Nigella, what kind pots are those?
Every food she cook its looks deliciuos she is so very beautiful
“Look at this mound” ☺️
Lovely woman 🌹😍
I have a severe tree nut allergy, as in even the tiniest trace amount can be fatal. What can you substitute in this recipe for the cashews, almonds, and pistachios?
Hi from India!
Wow perfect
You can really tell by her voice/accent, she's from the English upper class. Her videos are worth watching just to listen to her diction. This is how the English language should be spoken.
I love when she goes "oomph" !
Lovely
This is as much Pilaf as bread and cheese are pizza.
I truly forgot how hilarious Nigella is.
bwahahahaa
Exactly I think there’s always beef/lamb and carrots involved
This is very similar to the Persian style of pilaf which is actually the oldest recipe recorded for the dish, written by Ibn Sina in the 10th century. Maybe learn something about food before commenting.
Does anyone know what brand makes the oval pan? Is it scanpan?
It's a deluxe one, I think for sole fish right ?
Hi Nigella.
I m from Bihar in India and was extremely delighted to hear you talking about 'basmati rice'. I hope you know we from bihar have world's best basmati rice from Bhagalpur in Bihar.
I am passionate about cooking and am a big fan of your cooking style
I would wait for the day if I could ever meet you.
High thought, but I will wait.
Basmati the way she pronounced i just like
What's all this hoopla over super-expensive saffron. I've never found that it imparts all the grand taste or scent in final dishes!
Saffron is extremely fragrant and you only need a few strands, normally soaked in warm milk or cooked in a liquidy mix (biryanis or rice pudding). If you are not getting the fragrance, you are being scammed and are buying old/ stale saffron. Saffron like cardamom can impart a really strong and over powering fragrance. You should get it in a good Indian store or middle eastern one. If you don't like the flavor, that's great for you, you just saved yourself a lot of money!
MSA Vasan:Thanks for info.
You might not be getting all the flavour from the saffron if you're not soaking it in stock or milk etc that you're then cooking the rest of your dish in! Whilst just scattering saffron on food like you would rosemary or thyme can have a mild flavour boost, it really is just a waste if you don't soak it in something
It has a very earthy taste. I agree though it’s not amazing. I’ve never found the fuss. You have a brother in arms.
3mins30sec: Thanks I thought I was the only crazy one.
When I see she loves to make Indian Polao in her way😍❤️😋
central asian Pilaf -
Love from India 🇮🇳
well..she could have also described the dish being called as a biryani ..it's an indian dish..I like the fact that she eats the dish after cooking..your shows r quite engaging.
5:57 the original DEEZ NUTS
you're a genius lol
😂😂😂😂
😂😂😂😂
Yummie
1:14 When that saffron strand fell outta the bottle, unless she salvaged it, that's 10 $ gone.
Shes got plenty of her own $$$ though.
Saffron's are fucking expensive mate! and i dont even know what they taste like !!! i just know they are bloody expensive
Good video. Just one advice though: WASH YOUR RICE!!!
💜💜💜
Pilaf is pulao for Indians , good recipe , though lacks some spices
It's pulao, not biryani. I prefer my pulao with a few veg and one dominant flavour. But I do agree on the salt.
Its persian!!!
I love you nigella i moroccan woman
She said it! She said DEEZ NUTS!
Messy and rush is her style, yet she make it look good.
Wow good food 😘
did anyone else's eye twitch at how she's manhandling all that saffron? lol
‘Mmm these nuts are just how i want them’
Did anyone else just get turned on? 😂
yammi
I made this last evening. It was good but the lemon overpowered everything else: the saffron, cinnamon and cardamom were not there. (I noticed in the written recipe the lemon is decreased by half). Can't change a 35 year old video.
35 year old video?
Maybe 10 to 15 year old video.
"Hmmmm - these nuts are just how I want them"! ~ NigellaLawson, 2019..
I went straight to the comment's section for this comment, and was not disappointed. 😂😂 Nigella really does love her nuts. 😉😁
look delicious include you
The way she says “peelaf”...
well, pilaf came from Persia and that's what it is called
No salt????
fats M what about washing the rice
I guess she means its an Indian chicken pulao..every Indian non vegetarian has eaten once in their lifetime for sure..
pilaf is central asian. relax
Use ghee instead of butter
I hope she washes the rice beforehand
Doubt it
Some people intentionally didn't wash the rice to preserve the rice starch to make the rice taste suit their taste
There's no need to wash it if you've bought a good brand from the market. It's washed in the packaging process. Why beat the dead horse to death when most of the food we consume is filled with poison anyway?!
@@DaarkDestiny The food we consume isn't filled with poison. That's why life expectancy is longer and ppl are healthier that they have ever been.
@@RG-IM Bonne nuit les petits, dream on you fool !
WHERE'S THE SALT
THE SPICES?
HELLO?
Exactly i was thinking abt dis...nw imagine without oll dis hw it vl taste...we Indians r olwys indulged in spices...spices k bina khana nhi pakta hai ghar mein...
Well you know chicken stock is salted right? And she added saffron and parsley and the chicken was marinated so I doubt that dish was bland
Chicken stock and saffron are marinates themselves
Stock is salty. Saffron is one of the strongest spices you can get
Did you not see the saffron, the cardamom, the parsley, the chicken, the toasted nuts? The mint and yogurt the chicken was marinated in, the lemon zest and the lemon juice???
When cooking rice pilaf, PLEASE use organic rice because this cereal is cultivated with tons of pesticides that will obviously not drain with rinsing (same thing with potatoes).
Nigella is the new Julia Child.
She didn’t wash the rice 😬
Starchiness is good in a pilaf
@@Charlzton not really
Long grain rices don't have a lot of excess starch like short grain rices so it's not really necessary. Except when you make Jasmine...always wash your Jasmine rice
Oh that’s so interesting, I use basmati rice and I have always rinsed it till the water runs clear (or as clear as possible)
Please wash the rice, because the powder covering the rice is not only starch but anti caking agents and preservatives.
Those nuts look burned 😅 and if you don’t discard all the black bits, you will taste the bitterness in your dish.
Nicely said. Yes, those are burnt, NOT toasted!
Really??? You guys are in for the recipe?? Seriously!!
The pine nuts would be burnt and extremely bitter by the time the cashews & almond nuts were cooked. Not a good cooking tip for the nuts unfortunately.
If you look carefully - a lot of the nuts were quite burnt... well beyond "bronze'.
I do love Nigella and enjoy watching her n how she talks about food...but omg she is a bad cook!
All good but this was one of those recipes where i went the first time i saw it and even now, lady, you kind of forgot to season the damn chimcken!
I bought all the stuff to cook with Nigella but got flopped because I didn't had a weighing machine like hers.
Not chicken pilaf at all but credit for taking effort 😄😄
I find it hilarious you're trying to mock her for not making something 'properly', when you're the one who doesn't understand British people have their own version of pilaf. As do Americans. And Greeks. And the Japanese. And Koreans. It's all called pilaf, but done differently because they're all adaptions and localizations.
Only ever use basmarti rice for this recipe...
No other rice will work for a pilaf.
That is most important.
I always add salt to the water, or broth, when making rice. Plus, if I were to make this, when marinating the chicken, I'd add salt to the yogurt and cinnamon.