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Recipes from Comoros |
Pilaou
Country: ComorosCourse: Main
Makes: 8 servings
Ingredients:
- 1 inch piece of ginger
- 1/2 tsp pepper
- pinch of saffron
- 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- salt to taste
- 1/4 tsp ground cloves
- 1 lb beef, cut into bite-sized pieces
- 2 large onions, chopped
- 4-5 cloves garlic, sliced
- 1/2 small can tomato paste
- 1 1/2 tsp garam masala
- 1/2 cube maggi
- 1/2 tsp cardamom
- 1 tbsp margarine
- 2 cups basmati rice
Directions:
- In a spice grinder or with a mortar and pestle, mash the first six ingredients together with 3 cloves of garlic and 1/8 tsp cloves. Meanwhile, cook the meat lightly in a pot with a small amount of sated water. In another pot, sauté the onions and the rest of the garlic.
- Add 1/3rd of the crushed spices to the meat (there should be a little bit of water remaining in the pot, but not much). Add half of the tomato paste and 3/4 tsp garam masala, mixing well. Turn off the heat and cover. Set aside.
- Wash and drain the rice (the water should run clear).
- In another pot, boil about 2 cups of water and add the Maggi, the rest of the cloves, another 1/3 of the crushed spices and the rest of the tomato paste.
- In another pot, melt 1 tbsp of butter. When the butter coats the bottom of the pan, add the rest of the crushed spices, 3/4 tsp garam masala and the rice. When the rice is hot, add the water with the spices in it. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes or so, or until about half of the water has been absorbed, then add the meat. Cover and continue to cook.
- When the rice is almost done, add the garlic and onions and the cardamom. Stir well and cover. When the rice is tender and the water is absorbed, remove from heat and serve.
World Cuisine from Travel by Stove
Discover food from around the world with Travel by Stove! I'm cooking one meal from every nation on Earth, from Abkhazia to Zimbabwe.
Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
Visit me every Thursday for a new set of international recipes and a brief overview of the traditional foods in this week's country or region.
It's always a challenge to find recipes from around the world, so if you live or once lived outside the US and have a love for your nation's traditional foods, please send a few of your favorite recipes my way.
I love international foods and am fascinated by world cuisine and cooking traditions. (Now I just need to get my kids interested, too.)
About Me
- Becki Robins
- I'm a mother of four living in the little town of Rough and Ready in California's Gold Country. Yes, it's true, there really is a town called "Rough and Ready."
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