Lamb Pilau

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Into a pan add meat, 1 sliced onion, peppercorn, green and black cardamoms, bay leaves, cinnamon sticks, whole cloves, garlic, ginger, red chillies, salt and 500ml water into a pan and bring to the boil and leave to simmer with the lid on for approximately 40 minutes until the meat has softened.

Step 2

Wash and soak the rice.

Step 3

Drain the liquid and reserve for use later. Separate the meat and reserve for use later. Dispose of remaining ingredients.

Step 4

Fry the second onion until geed golden in colour, ensure you cook on a low heat making sure not to burn the onions.

Step 5

Add in the cumin seeds and green chillies and cooking until the cumin releases its aroma.

Step 6

Add in the meat and stir through for 5 minutes.

Step 7

Add the water to a measuring jug and add warm water to make up to 530ml

Step 8

To the pan add the rice and liquid and bring to the boil. Taste to see if there is any extra salt or chilli needed and add if required.

Step 9

Add foil to the pan and the lid and turn onto a low heat and steam for 12 minutes.

Step 10

Turn off the heat and leave for another 10 minutes before removing the lid.