Holidays & Special Occasions
Bilahouri
Ingredients
- - basmati rice: 600 g (3 cups)
- - goat or beef, cut into chunks: 800 g (1.75 lb)
- - onions, thinly sliced: 3 large (3 large)
- - garlic, minced: 5 cloves (5 cloves)
- - fresh ginger, grated: 2 tbsp (2 tbsp)
- - whole cloves: 6 (6)
- - cinnamon sticks: 2 (2)
- - green cardamom pods: 6 (6)
- - raisins: 60 g (1/2 cup)
- - cashews: 60 g (1/2 cup)
- - tomatoes, chopped: 3 medium (3 medium)
- - vegetable oil: 100 ml (1/3 cup + 1 tbsp)
- - salt: 2 tsp (2 tsp)
- - hot water: 900 ml (3 3/4 cups)
Method
- Rinse the rice until the water runs clear and set aside to drain.
- Heat half the oil in a large pot and fry the onions over medium heat for 12-15 minutes until deep golden; set half aside for garnish.
- Add the garlic, ginger and whole spices to the pot and cook for 1 minute until fragrant.
- Add the meat and brown on all sides, about 8-10 minutes.
- Stir in the tomatoes and salt, cover, and simmer for 35-40 minutes until the meat is very tender.
- In a separate small frying pan, fry the raisins and cashews in the remaining oil for 2-3 minutes until the cashews are golden; set aside.
- Add the drained rice and hot water to the meat pot, stir once, cover tightly, and cook on low heat for 20-25 minutes.
- Rest, covered, for 10 minutes, then fluff and top with the reserved fried onions, raisins and cashews before serving.
Introduction: A festive, richly spiced rice dish cooked with meat and dried fruit, bilahouri is prepared for weddings, religious feasts and other major celebrations, standing as a grander cousin to the everyday pilaou.
Cultural Background: A festive, richly spiced rice dish cooked with meat and dried fruit, bilahouri is prepared for weddings, religious feasts and other major celebrations, standing as a grander cousin to the everyday pilaou.
Tips: This dish scales up easily for large gatherings — simply increase every ingredient proportionally. Frying the garnish separately keeps the raisins plump and the cashews properly crisp.
Variations: A saffron-milk drizzle over the finished rice adds a festive golden colour for weddings. Chicken can replace goat or beef for a lighter version of the same dish. For a vegetarian bilahouri, replace the meat with 500g (3 1/2 cups) chickpeas and extra cashews.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a covered pan with a splash of water over low heat, or microwave covered for 3-4 minutes, stirring halfway. Nutrition (per serving, approximate) Calories: 560 kcal | Protein: 30 g | Carbohydrates: 64 g | Fat: 20 g
FAQs
Q: How is bilahouri different from everyday pilaou?
A: Bilahouri is richer and more generously spiced, with dried fruit and nuts added, and is made in larger quantities for celebrations.
Q: Can I prepare this a day ahead for a wedding?
A: Yes, the meat and rice can be cooked the day before and gently reheated, with the fried garnish added fresh just before serving.