Recipe: Appetizing Zanzibari Pialu/Pilaf

Zanzibari Pialu/Pilaf. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that.

Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur. However, rice is the most commonly used ingredient, combined with meat, vegetables, dried fruits. Pregătim ingredientele: spălăm și curățăm legumele, măsurăm orezul. piquantpost.com. You can cook Zanzibari Pialu/Pilaf using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of Zanzibari Pialu/Pilaf

1. Prepare of Rice ingredients.
2. You need 1 kg of beef.
3. Prepare 3 cups of long grain rice.
4. It's 3 of medium russet potatoes.
5. You need 3 of medium cinnamon sticks.
6. You need 1 1/2 tbls of black pepper corn.
7. Prepare 1 1/2 tbls of cardamom seeds.
8. Prepare 1 1/2 tbls of cumin seeds.
9. It's 1 tbls of cloves.
10. It's 1/4 cup of raisins.
11. Prepare 1 tbls of garlic paste.
12. It's 1 of tap ginger paste.
13. Prepare to taste of Salt and pepper.
14. You need 2 tbls of vegetable ghee.
15. Prepare of Kachumbari salad.
16. You need 1 of large onion.
17. Prepare 2 of large tomatoes.
18. You need 1 of large cucumber.
19. Prepare 1/4 of lemon juice.
20. Prepare to taste of Salt.

Try making Indian pulao (also called pilaf or pilau), a rice-vegetables-meat dish. This Indian chicken pulao (pilaf) recipe is so easy to make. Pulao is a rice-based dish which often also. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Zanzibari Pialu/Pilaf step by step

1. Cut the beef in 1 inch chunks, marinate in salt & pepper and set aside.
2. Cut the potatoes into quarters and set aside.
3. In a bowl of water soak cinnamon sticks, cardamom seeds, black pepper and cumin seeds and set aside..
4. In another bowl of water soak the raisins and set aside.
5. In a pot, add enough water to cover the meat and boil until soft and cooked through. Set aside. (Tip: for extra flavour make sure you have leftover beef stock to cook the rice in).
6. In a bottom heavy pot over medium high heat, add ghee and fry potatoes until golden brown and cooked through..
7. Drain the spices and add to the pot with cooked potatoes along with the garlic and ginger paste, stir well for a minute or so to release the fragrance from the spices.
8. Add the rice to the pot with potatoes and spices and stir to mix well..
9. Once the rice is well coated with the spices, add in the meat and its broth to the rice. Mix until all ingredients are well combined. Allow the water to boil and then begin stirring occasionally until rice is cooked through. Add water if need be to cook the rice.
10. Make a well in the middle of the pilau and add drained raisins. Cover the raisins with some rice. Cover the pot and allow to simmer for the last 2 minutes..
11. Remove the pilau from heat. Before serving, remove the raisins and set aside to be served on the side along with the Kachumbari salaa.
12. For the Kachumbari/Salad: in a bowl mix in thinly sliced onions, cubed cucumbers and chopped tomatoes, mix well to combine. Season with salt, pepper and lemon juice..

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