Beef Pilau
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
353 kcal
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Course
Main Course
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Cuisine
African
Beef Pilau
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Beef Pilau or Beef Pilaf /Plov made with basmati rice and potatoes, and cooked in beef stock and aromatic spices, a hearty dinner recipe that is incredibly fragrant and delicious. The rice is fluffy and cooked to perfection, while the beef and potatoes are tender and nicely spiced. A fantastic one-pot recipe that cooks in no time.
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Ingredients
- 250 g sirloin steak (½ lb)
- 2 potato
- 250 g basmati rice
- 1 onion large
- 2 garlic cloves
- 2 cm ginger fresh
- 3 tablespoon vegetable oil
- 1 tablespoon tomato puree
- 2 bay leaf
- 2 cups beef stock or broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cardamom pods
- 1 teaspoon cloves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon chilli powder
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon parsley fresh
Instructions
- Peel and chop the potatoes into chunks, add them to a pan with enough salted water to cover them, and cook until tender.
- Add the cinnamons stick, cardamom pods, cumin seeds, coriander seeds, star anise and cloves to a frying pan set over a medium heat, and toss to 1-2 minutes to release their fragrance.
- Add them to a spice blender / regular blender and blitz them to a fine powder.
- In a large pan, add half of the oil, and heat it up well.
- Season the beef chunks with salt and pepper, and sear on both sides, then remove from the pan and set aside.
- Add the remaining oil to the pan, then the peeled and julienne-chopped onion and fry it on a low to medium heat until golden.
- Add the peeled and chopped garlic and ginger together with the blended spices and chilli powder, and leave them to cook for 30 seconds to release their flavour.
- In go the tomato paste and bay leaves, give everything a good stir.
- Rinse the rice under cold water until the water runs clear, then add it to the pan together with the cooked potatoes and beef.
- Pour over the beef stock, place a lid on the pan, and cook on a medium heat until the liquid is evaporated and the rice is cooked through.
- Garnish with fresh parsley, and serve hot.
Notes
- You can use regular stewing beef too, but that would take a lot longer to cook, and you will need more beef stock/broth and possibly more spices.
- Once the onion is golden, add the spices and tomato paste to it, add the seared beef chunks back to the pan, and pour over enough beef stock to cover everything.
- Cook with the lid on until the beef is tender - you might have to add more stock depending on how tender the beef is at this stage. Once the beef is cooked, then you can add the cooked potatoes and rice, and follow the next steps.
- Do not add the potatoes from the beginning, as they will disintegrate and their starch will make the dish very sticky.
- If you do not have a spice blender, or whole spices, you can use regular ground spices. I love the whole ones as they are more fragrant when tossed, but whatever you have around should do.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
57g
(19%)
Protein
21g
(42%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
38mg
(13%)
Sodium
576mg
(24%)
Potassium
617mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
193IU
(4%)
Vitamin C
5mg
(6%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 576mg | 24% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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