Posted in Food, Lifestyle

Pilau Salsa

First, I am not a professional chef but once in a while I do stuff in the kitchen and then my mind is huko just blown away! So I guess I am in that phase for sharing recipes and experiments that I have tried out and they have come out well.. Says my friends at least. I am not blowing my own trumpet here. I promise.
So without further ado here it is,

1. Rice (I prefer the ‘Sunrise’ brand)
2. Garam Masala
3. Cumin
4. Pilau Masala
5. Tomato Paste
6. Garlic
7. Ginger
8. Salt
9. 2 medium sized onions
10. 4 ripe tomatoes
11. 6 cups of boiled water
12. Vegetable oil
13. 10 Medium sized potatoes
14. 1 Kg of preboiled cut meat

1. While counting 4 seconds, pour oil into your medium sized pot
2. Slice all the onions and put them in,
3. Peel and crush ginger and garlic. 1/2 the size of your small finger and 3 cloves respectively.
4. As the onions brown, cut the tomatoes
5. Stir periodically
6. Add tomotoes to the browned onions
Pro Tip: Remember to keep stirring periodically
7. Add a teaspoon of the garam Masala, 1 1/2 pilau masala, 1 teaspoon of ginger, 1 teaspoon of cumin.
8. Stir
9. Add 4 tablespoons of tomato paste, stir, add a cup of cold water stir and cover for spices to cook.
10. Start to peel and cut the potatoes into bigger portion sizes(Kinder like potato wedges, but bigger. Think about it like you have no time and you have to get it over and done with because you are rushing to do something else.. but you really don’t. lol.. I hope  it helps)
11.  After every 5 mins keep stirring.
12. While that’s cooking, scoop 3 cups of rice, put it in your strainer, run it under water for some time to clean it.
13. While the rice is dripping, add the already boiled meat to the paste, stir and cover.
Pro Tip: while you keep checking on the spices, if you stir and notice that it’s sticking onto the sufuria(pot), keep adding 1/4 cups of water, stir and cover for 7 minutes.
14. Add the 6 cups of the boiled water, 1 flat tablespoon of salt, stir, taste if the salt is enough, add the rice let it boil without a lid.
15. When the water reduces, reduce the heat and cover it for about 15-20 minutes.
16. After that, check if the water has gone down by putting a fork in the rice. If not, cover and let it sit for about 5 mins and then serve.

2 Medium sized onions
5 Tomatoes
1 bunch of coriander (Yaani, dhania)
1 lemon
1 Green chilli pepper

-Cut the onions into a small container, add hot water and 1 tablespoon of vinegar in order to remove the sharp edge as well as the after taste of the onions. This should take 12-17 minutes (Does it itch you because the numbers are not your usual 10-15 min? Mwahaha thought so.)
-Meanwhile, dice the tomatoes into a container
-Chop the cilantro and add them (emphasis to be more of the leaves less of the stem)
-Strain the onions and add them
-Mix it up using a fork
-Add 1/2 the lemon and half a teaspoon of salt.
Pro tip: Keep tasting the kachumbari to determine whether you want it more tangy(add the lemon) or it could do with some salt.
-Cut the chilli and serve it separately because, preference

This meal can serve 5-6 people

I know… I know… This one has no meat. But for the meat lovers out there, please feel to add it where the recipe dictates. 🙂

Hey, when you do try it, please let me know if it was a ‘Yay!’ or ‘Nay!’
I would like to hear your thoughts and, if I also made you look good in front of your friends/girlfriend/boyfriend. Yeah… Your welcome. 🙂
Have a good one fam!



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