Beef Pilau Rice (Cow Meat)

Beef Pilau Rice (Cow Meat)

For the rice: 

Always soak basmati rice for longer grains: you can order from www.africaproducts.nl

1. Tilda Basmati Rice
2. Daawat Basmati Rice
3. Akash Basmati Rice
4. Laila Basmati Rice

Ingredients

For the beef

• 600 g beef (chuck, brisket, or stewing beef), cut into medium pieces

• 1 tablespoon oil

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• ½ teaspoon black pepper

• 1 teaspoon salt

• 750 ml water (for boiling beef)

For the pilau

• 300 g basmati rice, washed and soaked for 20–30 minutes

• 2 tablespoons butter, ghee, or oil

• 1 large onion, thinly sliced

• 1 cinnamon stick (3–4 cm)

• 4 cardamom pods, lightly crushed

• 3 cloves

• 2 bay leaves

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• Salt to taste

Liquid

• 600–650 ml hot beef stock (use the beef cooking liquid)

Method

1. Cook the beef
   Place the beef in a saucepan with oil, ginger, garlic, salt, black pepper, and water.
   Bring to a boil, then reduce heat and simmer for 45–60 minutes until the beef is tender.
   Reserve the cooking liquid (this is your stock).

2. Prepare the pilau base
   In a heavy pot, heat the butter or ghee over low heat.
   Add the sliced onion, cinnamon stick, cardamom pods, cloves, and bay leaves.
   Cover and cook gently for 8–10 minutes, stirring occasionally, until the onions are soft and lightly golden.

3. Add spices and rice
   Stir in the cumin and turmeric.
   Drain the rice and add it to the pot. Stir gently for 1–2 minutes to coat the grains with the spiced oil.

4. Combine beef and stock
   Add the cooked beef to the rice.
   Measure 600–650 ml of the reserved hot beef stock and pour it in. Adjust salt if needed.
   Bring to a gentle boil.

5. Cook the pilau
   Cover tightly, reduce the heat to very low, and cook for 10–12 minutes until the liquid is absorbed.

6. Steam and finish
   Turn off the heat and leave the lid on for 5–10 minutes to steam.
   Fluff gently with a fork before serving.

Serving Suggestions

• Serve with kachumbari (tomato & onion salad)

• Cucumber raita or plain yoghurt on the side

• Lemon wedges for freshness

Chef Tips

• Tough cuts give the best flavor for pilau

• Always use beef stock, not plain water

• Low heat prevents the rice from burning at the bottom

AFRICA PRODUCTS SHOP
Spui 231 2511BP Den Haag

BTW: NL004714101B91
KVK: 89291972

E: info@africaproducts.nl
T: (+31) 70 889 0151