Many of you will have had Pillafi at Greek celebrations and Panygyries. It is served at Weddings, Christenings and Name days as well as family gatherings. Many times you will see it being cooked in large cauldrons.
Pillafi
The meat juices from boiled lamb are usually used and it is very rich
At home it is often served with boiled fowl and those juices are used instead. You can skim the fat off the liquid if you want it to be less fatty. If I have chicken I often boil the bones and unused pieces to make stock and freeze it. Yes you could even do a similar thing with fish or prawns, it works well.
Use Carolina rice, not long-grained. (or risotto rice)
3 glasses of stock to 2 glasses of rice. I glass of rice serves 2 people.
Traditionally lamb stock is used, but any will do (Stock can be frozen to use as required)
Put stock into a pan on a high heat. Add rice to cold stock. Stir with a wooden spoon. Once boiling keep stirring - keep a close eye on it and do not leave it - similar to any risotto .
Turn the heat down and simmer until all the water has been absorbed.
Add salt and pepper to taste once nearly cooked (and a knob of butter if you wish)
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