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Holidays & Special Occasions

Pilau

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Ingredients

  • 600 g (1.3 lb) beef or chicken, cut into pieces
  • 3 tbsp (45 ml) vegetable oil
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp (10 g) grated ginger
  • 1 tsp (5 g) whole cumin seeds
  • 6 whole cloves
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 2 tomatoes, chopped
  • 500 g (2 1/2 cups) basmati rice, rinsed and soaked for 20 minutes
  • 900 ml (3 3/4 cups) beef or chicken stock
  • Salt, to taste
  • Fresh coriander, to garnish

Method

  1. Heat oil in a large pot over medium-high heat. Fry the sliced onions until deep golden brown and slightly crisp; remove about half for garnish and set aside.
  2. Add the meat to the pot with the remaining onions and brown on all sides.
  3. Stir in the garlic, ginger, cumin seeds, cloves, cinnamon and cardamom, cooking for 1-2 minutes until fragrant.
  4. Add the tomatoes and cook until softened into a thick sauce, about 5 minutes.
  5. Pour in the stock, bring to a boil, then reduce heat, cover and simmer for 30-40 minutes until the meat is tender. Remove the meat, set aside, and strain or measure the remaining spiced stock.
  6. Return the measured stock to the pot (topping up with water if needed to reach about 750 ml/3 cups), bring to a boil, and add the drained rice along with the meat.
  7. Season with salt, stir once, then reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid, until the rice is tender and the liquid absorbed.
  8. Let stand, covered, for 10 minutes, then fluff gently with a fork. Garnish with the reserved fried onions and coriander before serving.

Introduction: Pilau is Kenya's most celebrated festive rice dish, fragrant with whole spices such as cumin, cloves, cinnamon and cardamom, and traditionally cooked with meat and a rich, spiced stock.

Cultural Background: Pilau is Kenya's most celebrated festive rice dish, fragrant with whole spices such as cumin, cloves, cinnamon and cardamom, and traditionally cooked with meat and a rich, spiced stock. Reflecting centuries of trade between the Swahili coast, Arabia and India, Pilau takes centre stage at weddings, Eid celebrations, Christmas and other important family gatherings across Kenya.

Tips: Frying the onions until deep golden gives Pilau its characteristic brown colour and deep flavour – don't rush this step. Measuring the stock accurately after simmering the meat ensures perfectly cooked, fluffy rice. Avoid stirring the rice too much once added, to prevent it from becoming mushy.

Variations: A vegetable Pilau replaces meat with potatoes, carrots and peas for a vegetarian version; some coastal cooks add a little coconut milk for extra richness. A vegetarian version substitutes the meat and stock with vegetables (potatoes, carrots, peas) and vegetable stock, following the same spicing and method.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat in a covered pan over low heat with a splash of water or stock, or microwave covered, stirring gently.

FAQs:

Q: Why is my Pilau mushy?

A: This usually happens from using too much liquid or stirring the rice too often while it cooks; measure the stock carefully and let it cook undisturbed.

Q: What whole spices are essential for Pilau?

A: Cumin seeds, cloves, cinnamon and cardamom form the essential base aromatic blend that gives Pilau its distinctive fragrance.

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