POLOKWANE – Pilau is a dish in which rice is cooked in a seasoned broth.
In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth. Cooked onion, garlic cloves, sliced carrot, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, or dried fruit.
Ingredients
- 2 leeks, trimmed and sliced
- 10ml Robertsons Garlic Flakes, soaked in 30 ml boiling water and drained
- 10ml olive oil
- 5ml Robertsons Cinnamon
- 5ml Robertsons Coriander
- 2 green peppers, diced
- 180g basmati rice
- 15ml tomato puree
- 450g tomatoes, peeled and chopped
- 1 x KNORR Vegetable Stock Pot
- 300ml water
- Robertsons Freshly Ground Black Pepper
- watercress, to garnish
Method
- Sauté the leeks and garlic in olive oil for 3 minutes.
- Add the spices and fry for a further 2 minutes.
- Add the peppers and rice and cook for 3 minutes.
- Mix the tomato puree with 2 tablespoons water and add to the pan.
- Add the tomatoes, stock pot and water to the pan, and simmer, covered for 25 minutes, stirring occasionally, adding water if needed.
- To serve season with Robertsons Freshly Ground Black Pepper and garnish with fresh watercress.
This recipe was provided by What’s for Dinner.
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