🍚 Rice
Meat Pilau
A classic desi pilau made with tender meat, aromatic spices, and perfectly cooked basmati rice. Using just salt, garam masala, and cumin seeds enhances the natural flavours. The slow-cooking "dham" method allows all the flavours to come together beautifully.
Accompanied with salad and mint chutney
Ingredients
- 1 kg meat (beef, lamb, or chicken), cut into pieces
- 1 to 2 medium onions, sliced, i. put enough to cover the bottom of the pot.
- 600g of rice
- 1,280g of water
- 2 tbsps garam masala
- 2 tbsps cumin seeds
- Salt to taste
- Oil
- 6 cloves
- 3 cardamom pods
- 2 tbsp whole coriander seeds
- 1 whole onion, peeled and cut in half
- 8 cloves
- 1-inch cinnamon stick
Method
- 1
In a large pot, heat oil over low heat and add the sliced onions. Cook without covering until they turn golden brown. Set aside half of the browned onions for later use.
- 2
In a separate pot, add the meat, salt, enough water to cover the meat, cloves, cardamom pods, whole coriander seeds, halved onion, cloves, and cinnamon stick. Cover and cook on low heat until tender (1-2 hours, especially if using sheep). Strain and reserve the broth.
- 3
In the same pot used for browning the onions, add half a cup of water and cook the cumin seeds and garam masala until fragrant.
- 4
Add the cooked meat to the pot with browned onions and stir for about 3 minutes.
- 5
Measure the reserved broth and add it to the pot. Adjust salt to taste.
- 6
Increase heat to high and bring to a boil. Once boiling, add the rice and stir well.
- 7
Taste the liquid and add more salt if needed. Reduce heat to medium, cover, and allow the water to dry up.
- 8
Once the water has dried up, reduce heat to low and continue cooking, covered, for 10 minutes on one side. Then flip the pot to cook for another 10 minutes on the other side.
- 9
Keep covered and let sit for an additional 10 minutes to allow the rice to steam and become soft.
- 10
Serve hot, garnished with the reserved browned onions. Pairs well with curry, salad, raita, or mint and coriander chutney.