Yakhoot Pilau
Rice with tomatoes

History

This recipe is a family favourite and easy to make. The tomatoes give the rice a reddish colour; hence its name, yahkoot, meaning ruby. If using lamb, trim off excess fat before cooking. I like to serve this with either a mixed salad or courgettes with yoghurt and a coriander or mint chutney and strained yoghurt.

IngredientsServes 4

• 1 lb (450 g) long grain white rice, preferably basmati   
• 2 medium onions, chopped   
• 3 fl oz (75 ml) vegetable oil   
• 1½-2 lb (700-900 g) lamb or chicken on the bone, cut into pieces or jointed   
• 2 cloves of garlic, peeled and crushed   
• 1 tsp turmeric   
• 1 can (400 g) chopped tomatoes   
• 1 tsp sugar   
• salt and pepper   
• 1 tsp ground green or white cardamon seeds  

Method

Measure out the rice and rinse several times until the water remains clear. Add fresh water and leave the rice to soak for at least half an hour.

Fry the chopped onions in the oil, in a large casserole with a tightly fitting lid, until reddish brown, then add the meat, crushed garlic and turmeric. Fry until the meat is well browned. Add the tomatoes, sugar, salt and pepper. Stir well, bring to the boil, then turn down the heat and cook until the meat is tender.

Drain the rice and add it to the cooked meat and juices. Add enough water now to cover the rice and the meat by about ½” (1 cm). Sprinkle in the ground cardamom and stir gently. Bring to the boil, cover with the lid, turn down the heat to medium/low and cook for about 10 to 15 minutes until the rice is tender and all the liquid has evaporated. If the liquid has evaporated and the rice is still not cooked, add a little more water and cook until the additional water has been absorbed. Cover with the lid and put in a preheated oven - 150 °C (300 °F, Gas mark 2) - for 20 to 30 minutes. The rice could also be cooked over a very low flame or heat for the same length of time, if preferred.

To serve, mound the rice and meat on a large warm serving dish.