Hello and welcome to yet another episode of cooking with me in my kitchen space .
So today , let's make some pillow again .
And first things first , before we get into the video , here is a reminder that I have to remind you each and every time I'm doing a pillow recipe , I've done two recipes before .
They are great recipes .
You should check them out .
So first things first , as I've always said , soy sauce is not an ingredient of cooking pillow .
The brown comes from the onions and not soy sauce .
Secondly , authentic pilau does not have that recently .
I saw a make some pilau to vinegar .
I did not really understand .
What was the point of adding vinegar to your pillow .
That's something I've never seen .
That's something I only saw in her recipe .
Let's get into the video .
And for today's recipe , I have one huge glass of rice .
This is the glass that I've used and this carries two or 1.5 cups of the standard measuring cup .
I have two large onions .
I have my pillow masala and for the pillow masala , make sure that you're using high quality pillow masala .
I have my garlic paste .
I have my ginger paste .
I have some cooking oil and this is about 300 g of boiled beef .
So let's get started .
I'll start by heating up my oil and I'm just going to let my pan dry .
I'm just going to add a generous amount of cooking oil and this is because I'm close to using a lot of onions .
I'm telling you to , that's where you can also notice I'm using a bigger pot .
So , you know , the drink and , and you obviously know you actually have watched my other , you know recipes , you know that at this point , they are going to be praying this for about 10 to 15 minutes till they become golden brown .
And when , I mean golden brown , I mean golden brown don't tell me and don't have me in your when you .
So at this point , you have to be very careful , you keep studying gradually so that the is so this , this usually takes about 10 to 15 minutes .
So I'll go off camera then I'm going to be back once they are almost ready .
So this is about eight minutes and you can see the progress .
Uh they have started becoming golden in color .
But so you have to keep staring to make sure that they do not find , also make sure that all the ornaments that are at the center .
You know , that's not what you want .
So at this point , you can notice that we are almost there and it's at this point that I'm going to go in with my ginger .
So the reason as to why I've added ginger without the garlic is because ginger could take long river and the garlic tends to run a little ginger and the ginger is very aromatic .
So at this point , you can see that here .
So at this point , you have to be extra careful because it's just it's a blink of an eye and everything turns black .
So you have to be very careful .
And this is the one that brings the brown color in your mouth .
So you I'm on a car now and I'm going to go in with my garlic .
Give a free then a Yeah .
OK too .
So at this point , everything is now set .
I'll go in with my gift .
So yeah .
Also I've noticed that I forgot to mention on salt in the list of ingredients .
So I'm just going to add salt that is enough for me light and big and then give it a quick start .
Then I'm going to go in with my Yeah .
So at this point , I basically want my meat to brown uh if so that it can be very colorful once the meal is done .
So I'm going to cover it for about a minute and then I will be back .
Just look amazing , amazing what this is about artist .
And then I'm going to do it for about 32nd thing I can go in with my life .
The smell in here is so wonderful .
Who is this cooking at this time of the hour ?
Oh , and this looks great .
So you can also see the deep color from the onions .
So I'm going to add in my nice .
So at this point I'm basically blending in everything together and you can already tell that this is going to be a bomb meal .
I'm adding two cups of water using the same ring glass that I used .
Oh Wow , look at this .
So you can see the brown color that you're always looking for in the soy sauce and simply because we darkened our onions like so this is how it looks like and I'll be back .
So I'm going to stir this for about a minute or so as I wait for the water to warm up and then once it starts boiling , I'm going to cover it and then I'll be back once the rice is almost ready .
So at this point , my rice is almost dried up like .
So because this lid is not yet .
It , I'm just going to go in with some toilet paper .
This is not necessary and we cover it and this will help locking the moisture before in it , even with a Visa just like that or you can also pop it in the oven .
Uh just to show you everything is possible So I've also reduced my heat to very low .
And I'm going to let this sit on the fire for about five minutes .
Then I'm going to switch it off and then let it rest for about 5 to 10 minutes .
It will be ready for serving .
So it's about 10 minutes later and it's now time to check whatever we've been doing .
We are told we've been doing our own things .
So this is kari that I have made in a recipe that came before this or coming after me .
So it's very well chilled .
So you have to be careful with this because there is hot steam in here .
And always remember that whenever you , you are stirring your rice uh pork because when you use a spoon , you're going to make it .
So that's another trick that you've learned and you're welcome .
This looks so pretty .
And so yummy .
What for the banana ?
In my previous episode of Cooking Pilau , a subscriber mentioned that pilau is best eaten with a banana .
So I decided to add it in my menu today .
I do not know exactly at what point you're supposed to eat your banana .
If at all , you're supposed to eat your banana together with the rice or after you , you're done eating the rice .
So I'm just going to give it a try and yeah , so also , so I'll just Sprinkle it on top .
Remember it's very chilled .
So , so , so this is what we have and I'll see you on my other side as I do a on this and I hope I'll see you in my next one .
Don't forget to like , comment , share and subscribe if you haven't and I'll definitely see in my next one .