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4f68483a 54e0 4d59 b2af bbcc648459f2  2016 04 18 18 19 33
mehrunnisa
mehrunnisa

This one pot Pakistani pilau is a delicious mixture of beef mince with warming spices and basmati rice. I like to eat mine with chopped green chill, yoghurt and mango chutney. Sauté an onion in ghee with a small stick of cassia, a bayleaf, a black cardamom pod and a four cloves. Then add a teaspoon of crushed ginger and garlic each. Turn the heat to high and add 500 grams of beef mince. Fry on high heat and once the meat looses its raw colour, add half a cup of water and allow it to cook over medium heat until the water dries. Add two tablespoons of tomato paste and one of ground cumin. Drain a can of chickpeas and add them to the pan. Pour in two cups of water and bring to a boil. Then add the rice. Cover and allow the rice to cook through. #notcontest #rice #beef #bowlfood #onepot #pakistani

mehrunnisa
mehrunnisa
That sounds delicious! The best of carbs ...
lem monade
lem monade
this sounds so very good. is it the kind of pilau forming that crispy bottom (the name of which escapes me right now) while cooking? just as a general guide, roughly, what’s your meat to rice ratio?
mehrunnisa
mehrunnisa
Depending on how much ghee you use it will crisp. For weeknights I tend to be more economical with it. In Pakistan that crispy bit is called 'Saar' derived from burn. I believe you are talking about tahdig which is Persian. For ratios, I use 250 grams of beef for a cup of rice. But you could always play around.
lem monade
lem monade
Thank you for the explanations, will definitely play around with this. And yes, I was thinking of tahdig … thanks for teaching me another word for it! Here in Austria, or at least the Southern parts bordering Italy, this crispy bottom treatment is applied to a thicker version if polenta (not the creamy Italian stuff but something more like a very thick porridge, eaten with fried eggs, cheese and bacon, or, a bit more curiously with hot milky coffee poured over it for breakfast) – and called Printschl :)