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Serves: 6

Ingredients

600 g lamb
2 tsp salt
1 stick cinnamon powder
1/2 tsp cloves
130 ml corn oil
1 large onion
1 tsp cumin seeds
1 tsp garam masala, ground
500 g rice, soaked

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

Try cooking a family pilau with lean cuts of meat, a couple of tablespoons of oil and a teaspoon of salt. How about brown rice for a change? It will give you a serving of whole grains.

Cooking Guide

1. Trim off all the excess fat from the meat, wash and clean (this is still good practice even when using lean meat).

2. Soak the rice for at least fifteen minutes beforehand.

3. Mix the onion, garlic and ginger in a blender until it becomes a fine paste.

4. Heat the oil in a non-stick Dutch oven pan over a medium-low flame. Add the fine paste and sauté till golden brown.

5. Season the meat with salt and add to the pan along with the spices and some water.

6. Cook until half way done (approx 20 minutes)

7. Add the potatoes and stir.

8. In a separate saucepan add some clarified butter on medium flame and sauté the rice. Give a quick but gentle stir to make sure it is well coated.

9. Toss the sautéed rice into the Dutch oven with the meat and stir. Add enough water and cover the lid. Allow to simmer for 20-25 minute on a low flame.

10. When cooked the food will gain an aromatic smell and the rice grains will start to gall apart.

11. Consider serving with plain yogurt.

12. Enjoy!

Bonus tips:

To avoid breaking the long delicate grains of rice which add so much to the appearance, stir only once and with a gentle hand.

Once done, always, fluff with a fork.