Shredded Meat & Mixed Veggies Pilau

Rate this recipe 
5
Average: 5 (3 votes)
Servings 
Serves 3-4

This meal is a finger-licking combination of shredded meat and veggies, especially enjoyable for those who want a fuss-free meal without big chunks of meat or bone in their rice.

Ingredients
300 gm
basmati rice (1 and a half cups), washed 2-3 times then soaked for half an hour.
1/2 cup
shredded boiled meat (I used lamb)
2
onions, chopped
1/2 tsp
turmeric powder
1/2 tsp
cumin/coriander powder
1/2 tsp
freshly ground roasted cumin powder
2 tbsp
butter
4 tbsp
oil
1/4 tsp
garlic paste
a bit of chopped coriander
2
potatoes, peeled and cut into quarters
3/4 cup
half-boiled mixed vegetables (I used a combination of peas, carrots, sweet corn and capsicum)
1
green chilli, chopped finely
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)
Whole Spices
1 tbsp
whole cumin seeds
1/2 tsp
whole pepper
2 sticks
cinnamon
2
cloves
2
cardamom
Instructions 

Place a pan on the stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the whole spices; cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste, chopped chilli and potato cubes. Fry together for a couple of minutes, then add the shredded meat and veggies. Stir for a couple of minutes then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Enjoy! 


Comments

Its delicious n very quick to mak n a change from d old traditional pilau

Masha ALLAH, very nice pulaao.We KASHMIRIES like rice v. much. I have black mashrooms, can i add ? and please i need tomato ketchup"s recipe.

Tried this today and its a hit! Even with the kids who surprised me by not picking out the mboga (as they call it) :)
Love the new website design :)

Please can you help me...i really like your recipes but i struggle so much (i am rubbish cook) , everytime i cook rice it gets so soggy and stick. as there are just two of us i only make 1 cup rice with 2 cups water but still it sticks to the pan and goes so sticky. what could i be doing wrong?

Fauzia's Kitchen Fun's picture

Thanks dear. You're using way too much water. You should try with 1 and a quarter cups water for every cup of rice. Also make sure to wash then soak the rice for half an hour before cooking.

Wow I love this, I'll try it

Yummy I like it

JAZAKALLAHU KHAIR

Nice recipe.