PILAU RICE with LAMB.

Recently, I went to a restaurant with the Mister, and I ordered the pilau (pilaf) rice. I regretted that decision for the simple fact that it did not taste like my mother’s pilau! For me it felt under seasoned but for the Mister, it was well executed. This week, I decided to make pilau based on my mother’s recipe, albeit with a little twist. My mother, pre boils meat, while I decided to sear it. Additionally, while my mother uses vegetable cooking oil, I opted to use butter. So, as you can see there are various ways to go about this but here how I did it.

SERVES 2 PEOPLE.

INGREDIENTS.

·         250g basmati rice.

·         Pinch of saffron.

·         2pieces of lamb chop (or beef).

·         Table spoon of ground garlic.

·         1 diced onion.

·         4-6 cardamoms pods.

·         Rosemary leaves.

·         2 table spoons of Sultanas (raisins)

·         Handful of peas (frozen are better)

·         Table spoon of Pilau Masala.

·         Tea spoon of powdered cloves.

·         Salt.

  For the guacamole

·         1 avocado.

·         Chopped parsley (coriander is better though), scallions 

·         Pinch of salt.

·         Juice of half a lemon.

·         Tea spoon of olive oil.

·         Pinch of paprika.

METHOD.

1.       In a pot boil about 3 cups of water, and drop in the saffron strands.

   2.    Wash the rice, and then leave to soak, while you prepare the rest of the ingredients.

   3.     Lightly salt the lamb and add some black pepper.

   4.     In a heated pan, drop a stick of butter and rosemary leaves, then drop the piece of lamb, one at a    time, in the pan and sear each side for 1.5 minutes.

   5.Put aside the lamb.

   6.    In a sufuria  or a deep pan, put a stick and a half of butter, followed by garlic. Cook the garlic until it’s translucent and then add the chopped onion. Cook until translucent, by this time the garlic should be a golden brown colour. 

   7.    Chop the lamb into pieces. Then add into the pan, and stir. Cover for 3minutes.

   8.    Add the cardamom and sultana into the mixture. Stir again.

   9.    Add pilau masala and the clove powder into the mixture and a tea spoon of salt.

   10.    Stir the mixture, and leave the pan closed for five minutes on moderate heat. its important to let the spices cook into the lamb.

   11.    Drain the rice. Then add it into the pan. Stir, and try and coat the rice into the mixture. Then add the peas.

   12.    After, add the hot, pre boiled saffron water into the mixture. Approximately 2.5 cups. Stir, and leave the rice to simmer on moderate heat.

   13.    Check on the rice, to see the water level. When reduced, turn the rice and then cover.

   14.    The rice should be ready.

   For the guacamole accompaniment, in a bowl combine all the ingredients, and mash with a whisk.

   Add tomato slices for aesthetics, though no harm will come to you if you eat them!

Serve and Enjoy.

Mr Lacour had his with a savoury tomatoe sauce . I will feature it in a different blog post.

   Yours,
   Madame Lacour.