Pilaou mahorais

Name: Pilaou mahorais
Total time: 75 min
Yield: Serves 6
Cuisine: Mayotte
Ingredients: 500 g (2½ cups) basmati rice; 700 g (25 oz) beef shoulder; 2 onions; 4 garlic cloves; 3 tomatoes; 1 cinnamon stick; 4 cloves; 4 cloves cardamom; 3 cm (1 in) piece of ginger; 2 tablespoons oil; 1 tsp salt

Mayotte spiced beef and rice pilau

⏱ 75 minServes 6Medium870 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)basmati rice
700 g (25 oz)beef shoulder
2onions
4 clovesgarlic
3tomatoes
1cinnamon stick
4whole cloves
4 clovescardamom
3cm of ginger
2 tbspoil
1 tspsalt

500 g (18 oz) basmati rice
700 g (25 oz) beef shoulder
2 onions
4 cloves garlic
3 tomatoes
1 cinnamon stick
4 whole cloves
4 cloves cardamom
3 cm of ginger
2 tbsp oil
1 tsp salt

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large Dutch oven (30 cm / 12 in)

1 fine-mesh strainer (24 cm / 9½ in)

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Rinse the basmati rice several times in cold water until it runs clear, then soak for 15 minutes and drain well.
Cube the beef shoulder, slice the onions, chop the garlic (germ removed), grate the ginger and chop the tomatoes for the spiced base.
Heat a drizzle of oil in the Dutch oven and toast the cinnamon, cloves and cardamom for 1 minute, then add the onions and brown them slowly.
Add the beef, garlic and ginger and brown on all sides, then stir in the tomatoes and cook down for about 10 minutes.
Add the drained rice and stir for 2 minutes until glossy, then add one and a half times its volume of hot salted water and bring gently to a simmer.
Cover and cook very gently for 25 minutes without lifting the lid, then let rest for 5 minutes and fluff with a fork before serving.