Ingredients

• 450 gms - rice, washed, soaked for 40 mins
• 500 gms - lamb, beef or chicken pieces
• 250 ml - water
• 4 tsp - crushed garlic
• 4 green chillies, whole or chopped
• 3 tbsp - oil
• 1 large onion, sliced
• 2 tsp - cumin seeds
• 3 cardamom pods
• 2 x 2.5 cm (1 inch) stick cinnamon
• 8 cloves
• 8 black peppercorns
• A handful of chopped coriander leaves
• 150 gms - peeled, chopped tomatoes
• 6 small potatoes, peeled and cut into halves
• 250 ml - (1/2 pt.) stock or water
• Salt to taste
• 25 gms - butter or margarine

How to Make Meat pulao

• Wash and soak the rice, then drain it.
• Put the meat or chicken in a saucepan with the measured quantity of water, add half of the garlic, ginger and chillies and cook for 30 mins, until tender.
• Heat the oil in a separate saucepan.
• Add the onion, cumin seeds, cardamom pods, cinnamon, cloves and peppercorns.
• When the onion has softened, add the remaining garlic, ginger and chillies and cook for 2 mins.
• Next, add the meat or chicken, the coriander, tomatoes, rice and potatoes.
• If the meat has been pre-cooked add the resulting stock, made up to 250 ml with more water if required.
• If the meat has not been pre-cooked, just add the same quantity of water.
• Add salt to taste, bring to boil, cover and simmer over low heat for 40 mins, until the rice is cooked.
• Add the butter or margarine in blobs while the pulao is hot.