Pilau is a fragrant, spiced rice dish that combines tender meat—such as chicken, beef, or lamb—with aromatic spices like cumin, cardamom, and cinnamon. The rice is soft and fluffy, soaking up all the flavours. It’s often topped with fresh herbs and is a colorful, delicious meal that many people enjoy.
Ingredients
250ml cooking oil
3 ½ cups rice
½ kg beef
10 Cardamom seeds
5 Whole cinnamon sticks
½ teaspoon black pepper seeds
1 teaspoon whole cloves
Salt
2 tablespoons cumin seeds
4 potatoes
3 onions
5 whole cloves of garlic
1 piece of ginger root
½ green capsicum
fresh dhania/coriander
8 ¼ cups of water
Preparation Instructions.
- Cut the meat into medium-sized chunks.
- Boil the meat in a large pot with enough water for 30 minutes. Drain the water and set the meat and water aside.
- Chop the onions and potatoes, grate the capsicum, pound the coriander, and crush the garlic and ginger.
- Place each prepared ingredient into separate small bowls.
- Toast the cumin seeds in a dry pan over medium heat until they start to brown. Remove from heat and grind.
- Toast the cardamom, cinnamon, cloves, and black pepper together until they smell good, then grind them.
- In the same pan used for boiling the meat, add oil.
- Add the onions to the hot oil and cook for 5 minutes until they turn golden-brown.
- Stir in the ginger and garlic.
- After 3 minutes, add the ground spices: cumin, black pepper, cloves, cinnamon, and cardamom.
- After 1 minute, add the capsicum, coriander, and potatoes, then stir. Meanwhile, wash the rice.
- After 3 minutes, add the rice and salt, stirring to mix everything well.
- Pour in the water you saved from boiling the meat, stir the rice, and bring it to a boil for 25 minutes.
- Add the cooked meat to the boiling mixture and cook for another 30 minutes. Serve hot!