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.
- 1 kg rice (preferably basmati)
- 1 kg beef (or lamb)
- 2 volumes boiling water (i.e. twice the volume of the rice)
- 1 bunch fresh parsely (about 150 - 200g)
- 2 big onions
- 2 teaspoons salt (add enough to taste)
- 4 tablespoons oil
- 2 peperonis
- 2 teaspoons Pilao masala spices (probably from an Asian store in some regions - may have different names, like pulao, polao, etc)
- 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 aluminum foil or fitting heat-resistant cover. Bake for about 40 minutes OR until the water has been fully absorbed and the rice is ready
Alternatively, the rice could be prepared to the end “normally”, like other rice dishes, without using an oven. Cover the cooking pot and use medium heat. Without covering or using too much heat will lead to scorching or to the water not being enough.
It goes without saying that any pan used in the oven should be heat-resistant.