Gamopilafo – Cretan “Rice of the Wedding”


If I don’t have a good stock to use, I use 2 chicken stock cubes with 3 cups of water regardless of the meat that I use. This works even with lamb.

I use my electric pressure cooker IPDUO 6-in-1 to cook the meat and broth but this can be cooked on the stove or in the oven. Always cover with a lid when cooking as you don’t want the broth to reduce too much – you need this to cook the rice.

I make the meat and onion broth ahead of time and put this in the fridge for a few days. I find that a stew always tastes better a few days after it’s been cooked. Then I bring it to the boil to reheat everything thoroughly, remove the meat and carry on cooking from the point of adding the rice.

The Dish

Serves 4 – 6


1 kgGoat/lamb/mutton shoulder or neck or chicken thighs
or boiling hen
2Onions, peeled and sliced into rings
750gr3 cupsGoat/lamb/mutton/chicken stock
1.3 cupsRice, white, long grain or arborio
Salt & freshly ground pepper to taste


Cut goat/lamb/mutton or hen into large pieces
Place into pot or IPDUO and place cut onion (if using) into the pot
Add water to pot
Add stock cubes if using and stir through
Bring to boil then turn down to a slow simmer and continue cooking for 2.5 – 4 hours depending on age of meat or 90 minutes in pressure cooker ( you may need a bit less time for young chicken)
Remove meat from broth when ready and place into a covered container so that it doesn’t dry out as it steams cool
Measure broth and for every 1 cups of rice you need 3 cups of broth (should be about 1 litre or enough for 1.3 cups rice). Top up with water if required
Add rice to broth and bring to boil
Turn down to simmer and cook for 20 minutes, stirring every 5 minutes
Check for seasoning and season with freshly ground pepper. More salt if required
Add meat and gently stir through as the meat is very soft. Bring back to boil then turn off, cover and leave to stand for a few minutes to ensure rice is completely cooked.
Serve rice with meat on top and drizzle with juice from meat.

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