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PrintFRAGRANT MEAT PILAU
This rice dish acquires its delicious taste not only from the spices but also from the richly flavoured meat stock.
Serves :
6
Preparation Method :
- Wash the rice under cold running water until the water runs clear.
- Drain the rice well and set aside.
- In a large pan, cook the cubed chicken or lamb in the measured water with the cardamom pods, peppercorns, cloves, onion, and salt, until the meat is cooked.
- Remove the meat with a slotted spoon and keep warm. Strain the stock if you wish, and return to the pan.
- Add the rice, saffron, garlic, ginger, and cinnamon to the stock and bring the contents to boil.
- Quickly add the meat and stir well. Bring back to boil, reduce the heat, and cover. Cook covered for about 15 - 20 minutes.
- Remove the pan from the heat and leave to stand for 5 minutes.
- Garnish with sultanas and sautéed blanched almonds and serve.
INGREDIENTS
- 450 grams basmati rice
- 900 grams boned chicken pieces, or lean lamb, cubed
- 600 ml water
- 4 green cardamom pods
- 2 black cardamom pods
- 10 black peppercorns
- 4 cloves
- 1 medium onion, sliced
- 8-10 saffron strands
- 2 garlic cloves, crushed
- 2 inch piece fresh root ginger
- 2 inch piece cinnamon stick
- Salt
- 175 grams sultanas (golden raisins) and sautéed blanched almonds, to garnish
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