Farhat
Ingredients
3 cups of basmati rice (uncooked)
1 t0 2 pounds of meat (beef or mutton or lamb or goat), cut into bite-sized pieces
2 to 4 potatoes, peeled and cut into quarters
1 to 2 onions, chopped
1 1/2 teaspoon cumin seeds
1/2 teaspoon to taste whole black peppercorns
1 to 2 cinnamon sticks (or a few pinches ground cinnamon)
1/2 to 1 teaspoon cumin powder
Few cardamom pods (or a few pinches ground cardamom)
1 to 2 bay leaves {optional}
1 teaspoon ginger paste
1 teaspoon garlic paste
Oil for frying
Method
A} Cook / boil the meat with a lot of water, salt, garlic and ginger until when it is tender
C} Sock the rice for 5 minutes, wash it, drain, and set aside.
D} Heat oil in deep pot
E} Fry potatoes until light brown, set aside
F} Fry onions until they are brown, make sure not to burn it stir and remove some of the oil to reduce cholesterol
G} Add all spices, garlic and ginger, continue stirring and frying until the flavours have mixed well, {it should develop a nice aroma}
H} Add the meat stir and cook over high heat until meat is browned on the outside and then add fried potatoes
G} Add the broth soup from boiled meat and then add the rice. Stir it thoroughly
I} Cover the pot and cook the it, after 5 minutes or so, check to see if more liquid is needed and add water or broth as needed. Stir as liquid is been added, but if you have so much liquid in the pot then drain it, stir abit, be careful not to break the rice .
J} Keep covered and continue cooking over low heat for ten or more minutes, make sure all the moisture should be absorbed by rice. The potatoes should be tender too. Serve hot.
Notes:
Pilau tastes best when it is warm / hot and served with salads (kachumbari)
Don’t burn your onions otherwise your pilau will be very dark, also too much spices willmake your pilau too dark
Enjoy!
You may also want to see these rice recipes:
Meat Biriyani
Sausage and vegetable rice
Kofta and vegetable spiced rice
English
Swahili