Photo gallery for Sophie's pilau recipe

Printer-friendly versionPrinter-friendly version
| Image 1 of 3 |

The result: pulao ready for munching

The result: pulao ready for munching
Onions, parsely, peperoni ...
Add water up to just above the other ...

Sophie's pilau recipe

Submitted by admin on Mon, 15/02/2010 - 17:24
Printer-friendly versionPrinter-friendly version

Description

Pilau or pilao as it is called in Uganda is a very tasty rice/meat dish. There are many variations of it in different parts of the world, especially Asia. Other names for it include: Pilaf, also called poloپلو , polao, pilau, pilav, pilaff, plov or pulao. Check out our pilau recipe video in the video section => http://www.orbituganda.com/sophies-pilau-recipe-video

Summary

Yield
Servings
Prep time1 1⁄2 hours
RecipesRice dishes

Ingredients

1Kilogramrice, preferably basmati
1Kilogrambeef (or lamb)
2Litrehot water (*should be twice the volume of the rice)
1Bunchfresh parseley (about 150 - 200g )
2 large onions
2Teaspoonpulao masala spices
2Teaspoonsalt (add enough to taste)
4Tablespoonoil
2 peperonis

Instructions

  • Cut the meat in cubes.
  • Heat the oil in a large enough sauce pan until it is very hot.
  • Add and fry the meat for about 10 minutes.
  • In the meantime, slice the onions, chop the pepperonis & parseley as shown.
  • Add the 3 and continue frying for about 5 minutes. Add 2 slightly heaped teaspoons of pulao masala spices.
  • Turn on the oven and pre-heat to 200°C.
  • Add the rice and continue stir frying for 5 – 8 minutes.
  • Add enough water to just cover the other contents. Hot water shortens the cooking time. Bring to the boil.
  • Add salt to taste.
  • Cover the pan with an aluminium foil or fitting heat-resistant cover.
  • Bake for about 40 minutes OR until the water has been fully absorbed and the rice is ready.
  • Serve and enjoy.

Alternatively, the rice can be prepared to the end on a normal flame, like other rice dishes, without using an oven.

Notes

Alternatively, the rice could be prepared to the end on a normal flame, like other rice dishes, without using an oven. Cover the cooking pot and use medium heat.

  • Login or register to post comments
  • Share this
  • flag this

  • Export to:
  • HTML
  • MasterCook4
  • PDF-3x5
  • Plain Text
  • recipeML