Another extremely easy recipe to make, courtesy of Laziza spices! It makes life so much easier when you don’t have the time to measure out individual spices! You can replace the keema (mince meat) with any other type of meat or if you are vegetarian you can use chickpeas instead.
If you don’t want to use Fry Light you can use any other type of spray oil, just remember to count the number of sprays you use so you can work out the syn values. If you prefer, you can use 1 tbsp of oil (6 syns) and divide the syns by the number of portions you make. For instance, this should feed 4 people, so if you divide 6 (syns) by the number of portions, 4 you get 1.5 syns per portion which is still well within your daily allowance.
Pilau ingredients
Serves: 4
Syns: FREE
Time Taken: 60-75 minutes
Difficulty: Easy
Ingredients
- 500g lean mince
- 4 small onions, finely chopped
- 2 small potatoes, peeled and cubed
- handful of frozen peas
- 2 tablespoons Laziza Yakhni Pilau Spice mix
- 1 tsp cumin seeds
- 4 tablespoons fat free natural yogurt
- 1 tablespoon garam masala
- 2 stock cubes
- 2 cups rice
- low calorie cooking spray
Method
Wash and soak the rice and keep it aside till needed.
Spray a pan with lots of Fry light and fry the onions in medium/high heat till they are a dark brown colour. Keep stirring your onions so they don’t burn and stick to the bottom of the pan! If you find they are starting to stick, you can add a little boiling water at a time. The browning of onions should take around 10-15 minutes.
Add the cumin seeds and fry for another couple of minutes before adding the meat and the potatoes. Fry for 5 minutes and then add the yogurt and the Laziza spice.
Let that cook on a low heat, covered for about 15 minutes or longer depending on the size of your potatoes.
Use double the amount of boiling water to the rice and add it to the meat and crumble your stock cubes in and add the garam masala. Check for seasoning, add chilli if needed.
Drain the water off the rice and place it in the pan. Once the water starts boiling again replace the lid and let it cook on low heat for about 15-20 minutes without stirring/mixing. After that time you can pick your pan up (with oven gloves!) and give the rice a good ‘shake’ while making sure the lid stays firmly on. All the water should be evaporated and it is ready to eat!
Keema Pilau
