East African Pilau by Chef Lola

Name: East African Pilau by Chef Lola
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: African
Ingredients: 1 Tsp Cloves; 2 tbsp Cumin seeds; 1 Stick cinnamon; 1/2 Tbsp black peppercorn seeds; 12 pods Cardamon; 2 cups basmati rice; 5 potatoes medium - peeled and cut into quarters; ¼ cup vegetable oil; 2 Red onions medium - 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

11 steps

Prep:30minCook:40min

Pilau has a wonderful balance of flavors. It is a festive dish, which is never missing during special occasions or events. It’s made with rice cooked in a well-seasoned broth of Meat or chicken. Unlike the Indian pilau, the East African version does not use curry and it’s less spicy. My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al

Updated at: Thu, 17 Aug 2023 00:10:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories575.8 kcal (29%)

Total Fat20.2 g (29%)

Carbs74.2 g (29%)

Sugars3.6 g (4%)

Protein23.8 g (48%)

Sodium960.8 mg (48%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

MAKE THE PILAU MASALA:

Step 1

Place the cumin, coriander, black peppers, cinnamon, cardamom and cloves in a dry pan.

Step 2

Roast over low heat until warmed through and fragrant and blend (I used a coffee grinder) until smooth.

Step 3

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

Step 4

Heat a stockpot on medium-high heat. Add oil and heat until hot but not smoking.

Step 5

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).

Step 6

Add the garlic, ginger, serrano pepper, Cook for 1-2 minutes, until fragrant.

Step 7

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.

Step 8

Add the diced tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid.

Step 9

Stir in the potatoes and the water. Bring to a boil and cook for 10 minutes.

Step 10

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.

Step 11

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.