| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Sainsbury6 |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Vegetable oil |
| 500 |
g |
Lean minced lamb or beef |
|
|
1lb |
| 1 |
|
Cinnamon stick |
| 1/4 |
t |
Ground allspice |
| 150 |
|
Hot water, 1/4 pint |
| 1 |
T |
Grated orange or lemon zest |
| 50 |
g |
Pine kernels, toasted 2oz |
| 50 |
g |
Walnuts, roughly chopped |
|
|
2oz |
|
|
Salt and freshly ground |
|
|
black pepper |
| 600 |
|
Chicken stock or water, 1 |
|
|
pint |
|
|
A pinch of saffron soaked in |
|
|
hot water optional |
|
|
for 5 minutes |
| 1 |
|
250 gram lon grain rice |
|
|
8oz |
|
|
Salt |
INSTRUCTIONS
Heat the vegetable oil and saut the meat and spices, breaking up any
lumps. Add seasoning and the water, cover and cook for 30 minutes. Add
the orange or lemon zest, pine kernels and walnuts and a little water
if needed, stir and cook for 5 more minutes. Remove the cinnamon
stick. In the meantime, bring the stock or water to the boil for the
pilau, add the saffron if using, and the rice and salt. Stir, cover
tightly and cook as gently as possible, for 12-15 minutes, until all
the liquid has been absorbed and the rice is tender. Serve the meat
piled on top of the rice. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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