Tanzanian recipe
How to make Pilau
The Swahili coast and Zanzibar; now eaten all over Tanzania
Rice cooked in a meat broth with cumin, cardamom, cinnamon, cloves and black pepper, which turn it a warm brown. It is made with beef, chicken or goat and is the dish for weddings, Eid and other celebrations, served with kachumbari.
Ingredients
- 500 g beef or chicken, cut into small pieces
- 3 tablespoons vegetable oil
- 2 onions, sliced
- 4 cloves garlic and a thumb of ginger, crushed
- 1 teaspoon cumin seeds, 5 cardamom pods, 5 cloves, 1 cinnamon stick and 1/2 teaspoon black peppercorns
- 2 potatoes, peeled and cut into chunks
- 400 g basmati rice, rinsed and soaked for 20 minutes
- About 750 ml hot water or stock, and salt
Method
- Simmer the meat in water with a little salt until tender (about 45 to 60 minutes for beef, 20 for chicken). Keep the broth.
- In a large pot, fry the onions in the oil for about 10 minutes until deep brown, then add the garlic, ginger and whole spices and fry for 1 minute.
- Add the meat and potatoes and stir for 3 minutes.
- Drain the rice, add it to the pot and stir gently so it is coated. Pour in 750 ml of the broth (top up with water), add salt and bring to the boil.
- Cover tightly and cook on the lowest heat for about 20 minutes, until the rice has absorbed the liquid and the meat and potatoes are cooked through. Leave for 5 minutes, fluff up and serve with kachumbari.
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