Cut the beef and
chicken into bite size portions according to your own preferences.
Keep in separate containers. Season with salt and pepper to taste and
Prick the sausages with
a tooth pick. Place in a microwave safe covered container and cook in
the microwave under high for 8-10 minutes. Allow to cool and cut into
bite size portions. Alternatively, you can fry the sausages.
Heat the oil in a deep
frying pan to simmering point. Fry the chicken pieces until cooked
thoroughly and golden brown. Remove the fried chicken pieces from
frying pan. Allow oil to drain and place in a container. Fry the cubed
beef pieces until golden brown in the same oil. If necessary, add a
little more oil to fry the beef.
Add the chopped onions,
crushed garlic and ginger. Fry until the onions become transparent.
Add the chicken pieces, turmeric, curry leaves, chopped coriander,
chopped thyme, cloves and whole black pepper. Mix well together and
remove pan from heat.
Wash rice in running
water several times until water runs clear. Drain and place in rice
cooker with 4 cups (1000 ml) of water. Start cooking the rice. When
water starts boiling, open rice cooker and put all ingredients,
including the sausage pieces into the rice cooker. Carefully mix well
together. Allow rice to continue cooking until ready.
Immediately after rice
is cooked, open rice cooker. You will find that the chicken pieces,
beef and sausage pieces will have floated to the top. Taking
great care, carefully mix all the ingredients together so as to obtain
a uniform mix. Close rice cooker and allow to rest for a few minutes.
When ready, transfer
pilau onto a warm serving dish and eat hot.
Serve with a good
chatini pomme d'amour (tomato chutney) with chillies.
Note: If you do not
have a rice cooker. Use a covered deep saucepan and allow rice to cook
as you would be normally cooking rice. You may have to adjust the
water quantity to cook the rice to your desired preferences. Use
medium to high heat so as not to burn the rice.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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