Spiced Pork Rice – Pilau Recipe
1/4 cup (60ml) oil
1 kg diced pork
1 onion, finely sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped ginger
1 teaspoon cumin seeds
1 1/2 cups (300 g) long-grain rice
2 cardamom pods, bruised
3 cups (750 ml) hot water
100 g baby beans, cut into 2cm lengths
2 small red chilies, finely sliced
1 teaspoon garam masala
Chopped tomatoes and red onion (optional), to serve
Heat 1 tablespoon oil in a large, deep frying pan on medium. Cook pork in batches for 2-3 minutes each, until browned. Set aside. Add remaining oil to same pan with onion, garlic, ginger and cumin. Cook for 3 minutes, until onion is soft. Add rice, cardamom and cloves. Cook, stirring, for 2 minutes, until rice is coated with oil. Return pork to pan with water, beans, chilies and garam masala. Bring to the boil. Reduce heat to low and cook, tightly covered, for 20 minutes, without lifting lid.
When rice is cooked, remove from heat and stand, uncovered, for 3 minutes. Gently fluff with a fork. Serve with tomatoes and red onion, if desired.
Frozen beans can also be used. Blanch and add during standing time.