East African Pilau

An image of East African Pilau

Credit: Cheflolaskitchen

Ingredients

  • PILAU MASALA:
  • 1 teaspoon cloves
  • 2 tablespoon cumin seeds
  • 1/2 tablespoon black peppercorn seeds
  • 12 pods Cardamon
  • 1 stick cinnamon
  • RICE PILAU:
  • 2 cups basmati rice
  • 5 potatoes (medium size [peeled and cut into quarters])
  • ¼ cup vegetable oil
  • 2 Red onions (medium size [thinly sliced])
  • 4 cloves garlic (minced)
  • 2 tablespoons ginger (minced)
  • 1 serrano chile (finely chopped)
  • 1 tablespoon pilau masala
  • 2 beef stock cubes
  • ¼ cup fresh cilantro (roughly chopped)
  • 1 lb beef sirloin (cubed)
  • 3 Roma tomatoes (diced)
  • 4 cups water
  • 2 Bay leaves
  • Salt to taste

Instructions

  • MAKE THE PILAU MASALA:
  • Place the cumin, black peppers, cinnamon, cardamom and cloves in a dry pan.
  • Roast over low heat until warmed through and fragrant and blend (I used a coffee grinder) until smooth.
  • You need just 1 to 11/2 tablespoons for this recipe (depending on how fragrant you want the rice to be). Feel free to store the leftover spice powder in an airtight container for up to 3 months, or refrigerate for up to 6 months.
  • MAKE THE RICE PILAU:
  • Heat a stockpot on medium-high heat. Add oil and heat until hot but not smoking.
  • Add the sliced onions and fry for 10-15 minutes or till the onions starts to turn golden brown (be careful not to burn it).
  • Add the garlic, ginger, serrano pepper, Cook for 1-2 minutes, until fragrant.
  • Add the cubed beef, pilau masala, beef stock cubes, bay leaves, cilantro, and salt to taste. Cook until the meat browns and caramelizes stirring occasionally about 8 to 10 minutes.
  • Add the diced tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.
  • Stir in the potatoes and the water. Bring to a boil and cook for 10 minutes.
  • Stir in the rice, and cover tightly with a foil paper (to keep the steam in) if necessary. Reduce the heat to low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed.
  • Once the rice is dry, remove the foil paper and fluff with a fork to ensure the seasonings are well distributed all around the rice.
  • Serve hot with fresh Kachumbari – salsa. Enjoy!