Pilaf is usually cooked in a pan OR pot. This is my super easy rice cooker recipe. You don’t need to precook Onion and Garlic. Place them in the rice cooker’s inner pot first, then they will get slightly caramelised and make the dish delicious. Lamb is cooked in a frying pan separately and added to the cooked Rice. It’s super easy if you have a rice cooker.
1 tablespoon Olive Oil *OR Oil of your choice
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 small piece Ginger *grated
2 cups (*180ml cup) Long Grain Rice OR Basmati Rice
*Note: 180ml measuring cup usually comes with the rice cooker because it is commonly used for measuring rice.
Chicken Stock OR Stock of your choice *OR Water and 1 Stock Cube
1 teaspoon Turmeric
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander Seeds
1/4 to 1/2 teaspoon Salt *you need to add more if the Stock is not salted
1 Bay Leaf *optional
400g Lamb *thinly sliced OR cut into bite-size pieces
1 teaspoon Oil
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 to 2 teaspoons Mixed Herbs *The Mixed Herbs that I used contained dried Thyme, Rosemary, Marjoram, Oregano, Basil and Sage
2 tablespoons Parsley *finely chopped
- Spread Oil in the rice cooker’s inner pot and scatter finely chopped Onion, Garlic and Ginger.
- Wash Rice by stirring it thoroughly in water and drain. Spread in the inner pot.
- Add cold Stock (OR Water and 1 Stock Cube) up to the 2-cups-marking. Add Spices and Salt. *Note: If you use Stock Cube, break in into crumbs OR shave it.
- Add a Bay Leaf and press ‘COOK’ button to start cooking.
- Heat a small Oil in a frying pan over high heat, cook Lamb. You may wish to add Garlic. Season with Salt, Pepper and Mixed Herbs, then set aside.
- As soon as the rice is cooked, pour the Lamb and liquid over the rice, allow the rice to steam for 10 minutes, then add Parsley and gently mix to combine. *Note: Save some Parsley for topping.
- Sprinkle with the saved finely chopped Parsley and serve with refreshing salad.