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Meat pulao
Method
- Wash and soak the rice, then drain it.
- Put the meat or chicken in a saucepan with the measured quantity of water, add half of the garlic, ginger and chillies and cook for 30 mins, until tender.
- Heat the oil in a separate saucepan.
- Add the onion, cumin seeds, cardamom pods, cinnamon, cloves and peppercorns.
- When the onion has softened, add the remaining garlic, ginger and chillies and cook for 2 mins.
- Next, add the meat or chicken, the coriander, tomatoes, rice and potatoes.
- If the meat has been pre-cooked add the resulting stock, made up to 250 ml with more water if required.
- If the meat has not been pre-cooked, just add the same quantity of water.
- Add salt to taste, bring to the boil, cover and simmer on low heat for 40 mins, until the rice is cooked.
- Add the butter or margarine in blobs while the pulao is hot.
Ingredients:
450 gms. rice, washed, soaked for 40 mins
500 gms. lamb, beef or chicken pieces
250 ml. water
4 tsp. crushed garlic
4 green chillies, whole or chopped
3 tbsp. oil
1 large onion, sliced
2 tsp. cumin seeds
3 cardamom pods
2 x 2.5 cm (1 inch) stick cinnamon
8 cloves
8 black peppercorns
A handful of chopped coriander leaves
150 gms. peeled, chopped tomatoes
6 small potatoes, peeled and cut into halves
250 ml. (1/2 pt.) stock or water
Salt to taste
25 gms. butter or margarine
450 gms. rice, washed, soaked for 40 mins
500 gms. lamb, beef or chicken pieces
250 ml. water
4 tsp. crushed garlic
4 green chillies, whole or chopped
3 tbsp. oil
1 large onion, sliced
2 tsp. cumin seeds
3 cardamom pods
2 x 2.5 cm (1 inch) stick cinnamon
8 cloves
8 black peppercorns
A handful of chopped coriander leaves
150 gms. peeled, chopped tomatoes
6 small potatoes, peeled and cut into halves
250 ml. (1/2 pt.) stock or water
Salt to taste
25 gms. butter or margarine
RECIPES BY REHANA KHAMBATY
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