Name: Keema Pilau
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: French
Ingredients: 150 g (5 oz) carton of natural yogurt, to serve; 250 g (8 oz) minced beef or lamb; salt and pepper; 1 teaspoon cumin seeds; 600 ml (1 pint) water; 175 g (6 oz) frozen broad beans, thawed; 3 cloves; 1—2 teaspoons ground turmeric; 25 g (1 oz) butter; 1 onion, chopped; 2 garlic cloves, chopped finely; 1 tablespoon oil; 250 g (8 oz) basmati or long-grain rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

The addition of minced beef and broad beans (you can substitute peas if you don’t like broad beans) turns this pilau into a main course dish, delicious topped with a dollop of yogurt.

Ingredients

250 g (8 oz) basmati or long-grain rice
25 g (

Method

Put the rice in a sieve and rinse under cold water. Leave to drain while cooking the onion and minced meat.

Melt the butter with the oil in a saucepan, add the onion and garlic, and fry until the onion is tender but not brown. Raise the heat a little and add the minced beef or lamb. Fry, breaking up the lumps with a spoon, until the meat is no longer red. Add the spices and