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Entrees >  Middle Eastern Recipes >  Pilau Boeuf de Comores >

 

Pilau Boeuf de Comores

Comorian Beef Pilau

• 2 LBS beef, cubed

• 2-1/2 C rice

• 2 TBS oil

• 2 onions, coarsely chopped

• 2 C tomatoes, blanched, peeled & chopped

• 3 TBS tomato purée

• 1 TBS ground cumin

• Salt & black pepper to taste

• Water

Place beef in a casserole dish. Cover with lightly-salted water; bring to a boil. Reduce heat to simmer; cover and cook for about twenty minutes. Heat oil in a skillet; add onions and cook for about eight minutes. Stir in chopped tomatoes and tomato purée. Add cumin, salt and black pepper. Drain the cooked beef, reserving the liquid. Add beef to the tomato mixture, along with two ladlefuls of reserved stock. Thoroughly rinse rice; add to the pan. Bring to a simmer; cover and cook for about twenty minutes, or until rice is tender. When the rice is cooked, turn off heat and set aside for about ten minutes before serving.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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