Comfort Food

To my group of ten followers, as you know the past month has been unimaginably difficult and my blog has been neglected.  However, as I navigate the new realities of life, there will be a focus on comfort food.  Comfort food are simple meals that I can rely on during difficult times. It's easy to make, tastes great and soothes the soul.  For many months, one of my favorite meals is Yahkni Pilau.  It's a simple dish with rice and meat, usually beef or lamb but I plan to try a vegetarian version in the near future using spring vegetables. The meat is simmered in spices that serves as a broth to cook the rice.  It is not as rich as a biryani and can serve as a simple meal with a salad for lunch or dinner.  Most of the cooking time is spent with the meat simmering on the stovetop in spices and it requires very little work or effort. This version is adapted from a family recipe passed on to me by the mother of a dear friend.

Rukiya Q's Yahkni Pilau
2 pounds beef or lamb (I sometimes use less)
1 onion chopped or quartered
2 garlic cloves
1 inch piece of ginger
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp black pepper seeds
1/2 tsp cloves
1-2 cinnamon sticks
4 black cardamon pods
4 green cardamon pods
1 bay leaf

In a large pot, add the above ingredients to 3 cups of water.  Bring to boil and simmer for an hour.  The time depends on the cut of meat but the average time is about an hour.  When the meat is cooked, strain and set the clear broth aside.  Next separate the meat from the spices.

In a large pan (I use a le Creuset cast iron pot for both parts of the recipe), heat about 1 tbsp of canola or any neutral oil.  Add one choppped onion and cook for about 5-10 minutes.  Add the meat and 1 tbsp garam masala to the onions.  Fry for about 5 minutes. Add 1 cup basmati rice to the pan and stir until the grains are covered with oil.  Then add 2 cups of the clear broth, bring to a boil, and slowly simmer for 7-9 minutes until the rice is cooked.  The cooking time may be variable but it's important not to overcook the rice.  Usually after 9 minutes, I remove from the heat and set aside covered for a few minutes so that all of the liquid is absorbed.

Note: most of the spices in this recipe are available in most East Indian or Pakistani grocery stores.