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Ghos Pilau By: Naseem & Amir Jamal


2 - 21/2 lbs veal (cubed)
2 Cups Basmati Rice (817 or your choice)
2 medium-sized onions coarsely chopped.
2 - 3 Potatoes peeled and cubed
1 small tomato chopped.
2 green chillis
2 tbs garlic
1 tbs ginger
1 heaped tbs jeera (cumin)
(put all the above in a small bowl)
Salt to taste
Dry Spices:
5 Cloves
5 Elichi (cardamom)
2 - 3 cinnamon sticks.
1 tsp Black Peppercorn

3 - 4 pcs star anise (Hindi - Badayan, Anasphal )(available in Indian Grocery Stores.)
1/4 Cup yogurt (optional)
1/4 Cup Oil (Adjust but be generous)

Boil or pressurise meat with 1/2 tsp salt and 1 tbp. garlic until tender. (Do not over cook - veal can become soft very quickly)
Soak rice for 10 min.

Heat oil and put in onions and all the Dry Spices. Fry for 3 - 4 min. ( do not brown the onions).
Add the tomato, 1 tbp. garlic, chilli, ginger and jeera. Fry till moisture is gone.
Add potatoes and yogurt. Continue to fry for 2 more minutes.

Add meat and its soup plus water to total 3 3/4 cups. Guide line - Total liquid slightly less then double the amount of rice.

Taste salt add if necessary
Let mixture come to full boil. Drain rice completely and add to boiling mixture. Stir once and lower heat. (less than medium).
Cover and leave it for 10 minutes or untill there is no more water.
When water is dried up, stir rice once gently once more and lower heat completely to # 1 or put it in oven at 150deg. for 15 min.

Enjoy with Kachumber or Achar.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes