Meat Pilau (variation)
by a UK based family originating in Pakistan
Fat
Saturated Fat
Sugar
Salt
We do not recommended this recipe as a healthy choice. The recipe for this traditional dish was collected from households as part of the South Asian Food Survey, and many households continue to cook it this way. There may be room for improvement — consider alternate recipes that may be available for this dish.
Serves: 8
Ingredients
650 g lean lamb, cut into small cubes
3 tsp fresh ginger
3 tsp fresh garlic
2 tsp salt
5 cm cinnamon sticks, (2 inches)
10 cloves
750 g basmati rice, washed and soaked for 30 minutes
175 ml corn oil
3 medium onions, sliced finely
1 tsp cumin powder
1 tsp garam masala
1 tsp chilli powder
1 green chilli
1 tsp turmeric
1 large tomato
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Improve this recipe by throwing away the meat stock (you can always add some more masala) and using less salt. Remember it only has these traffic lights if you make this recipe serve 8 people. You could end up with more reds if it serves less than eight.
Cooking Guide
1. Boil the lamb with ginger paste, garlic paste, salt, cinnamon stick, cloves and one glass of water to make stock. Boil for about 45 minutes to an hour, until meat is tender. If any water is left at the end, then measure it and use as stock.
2. Heat the oil in a large pan. Fry the onions until just turning brown.
3. Add the whole cumin, the garam masala, the chilli powder and the green chilli.
4. Fry the ingredients for two minutes then add the meat stock and bring to boil. This dish requires 1.25 litres of stock and/or warm water.
3. Add the rice, and boil on medium flame until the rice is nearly done. This will take about 10 minutes.
4. Simmer on very low flame for 20 minutes, or in a preheated oven at 140 C for 20 minutes.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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