Samaruq pilau - Mushroom pilau

History

Large flat mushrooms used for stuffing are good for this dish. They have the right 'meatiness' and texture. This pilau can also be prepared without any meat in which case increase the amount of mushrooms accordingly.

IngredientsServes 4

• 1 lb (450 g) rice, preferably basmati   
• 1 large onion, finely chopped   
• 4 fl oz (110 g) vegetable oil   
• 1 lb (450 g) chicken or lamb, preferably on the bone, cut into serving sized portions  
• 1 can (400 g) chopped tomatoes   
• 12 oz (350 g) mushrooms, cut into ¾" (2 cm) cubes  
• 1 tsp ground cardamom   
• 1 tsp black pepper   
• salt to taste  

Method

Wash and rinse the rice until the water becomes clear, then soak for about half an hour in plenty of water.

With half of the oil fry the onions over a medium/high until golden brown. Now add the meat and continue frying until browning. Add the tomatoes and salt to taste and boil gently until the meat is tender.

Meanwhile, with the other half of the oil fry the mushrooms coating them well in the oil. Add the mushrooms to the meat and tomatoes. Drain the rice and also add to the pan. Now add enough water to cover the meat, rice and tomato to cover by about ½" (1 cm). Add salt, black pepper and the cardamom. Bring to the boil, then cover with a tightly fitting lid and turn down the heat to low/medium for about 10 to 15 minutes. When all the liquid has evaporated, stir gently to mix the ingredients, cover again with the lid and place in a preheated oven at 150°C (300° F, mark 2) for about 30 minutes or a little longer.