Pilau Rice | Shemin's Recipes

Name: Pilau Rice | Shemin's Recipes
Ingredients: 2 tbsp Shemin’s Biryani / Pilau Spice Blend; 3 tbsp natural yoghurt; 1 tbsp crushed garlic; 1 tbsp crushed ginger; 1 tsp salt (optional); 500g lamb leg, chicken, or beef, cut into thin strips (if vegetarian you can substitute this with chickpeas); 300g basmati rice, washed, and soaked for 30 mins; 1 tbsp oil; 1 large onion, sliced; 600ml water; handful pomegranate seeds (optional); Mix Shemin’s Biryani / Pilau Spice Blend, yoghurt, garlic, ginger and salt in a bowl. Add the meat and coat well. Leave to marinade in the fridge for at least 2 hours.; Heat a lidded pan, large enough to hold both the meat and rice together, over a medium heat and add the oil. Then add the onions and fry until brown.; Add the marinated meat with all the sauce and cook for about 8 minutes until sealed. Then add the drained rice and 600ml water. When starting to boil, put the lid on.; Turn down the heat to a simmer and cook for 25 mins. Then, still keeping the pan covered, take off the heat and leave to rest for 10 minutes. Scatter with pomegranate seeds before serving.

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Make pilau rice at home with Shemin's spices. Follow our easy recipe for a rich, flavourful dish perfect for family meals.

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Ingredients

2 tbsp Shemin’s Biryani / Pilau Spice Blend
3 tbsp natural yoghurt
1 tbsp crushed garlic
1 tbsp crushed ginger
1 tsp salt (optional)
500g lamb leg, chicken, or beef, cut into thin strips (if vegetarian you can substitute this with chickpeas)
300g basmati rice, washed, and soaked for 30 mins
1 tbsp oil
1 large onion, sliced
600ml water
handful pomegranate seeds (optional)
Mix Shemin’s Biryani / Pilau Spice Blend, yoghurt, garlic, ginger and salt in a bowl. Add the meat and coat well. Leave to marinade in the fridge for at least 2 hours.
Heat a lidded pan, large enough to hold both the meat and rice together, over a medium heat and add the oil. Then add the onions and fry until brown.
Add the marinated meat with all the sauce and cook for about 8 minutes until sealed. Then add the drained rice and 600ml water. When starting to boil, put the lid on.
Turn down the heat to a simmer and cook for 25 mins. Then, still keeping the pan covered, take off the heat and leave to rest for 10 minutes. Scatter with pomegranate seeds before serving.