Pilau (Spiced Rice for Celebrations)
The Quirky Foodster Team
Ingredients
- Beef or goat, cut into chunks — 800 g (1 3/4 lb)
- Sunflower oil — 3 tbsp (45 ml)
- Onions, thinly sliced — 2
- Garlic cloves, minced — 4
- Thumb ginger, grated — 1
- Ground cumin — 2 tsp
- Ground cardamom — 1 tsp
- Cinnamon stick — 1
- Cloves — 4
- Bay leaves — 2
- Tomatoes, chopped — 3
- Basmati rice, rinsed — 500 g (2 1/2 cups)
- Water or stock — 900 ml (3 3/4 cups)
- Salt, or to taste — 1 1/2 tsp
- Fresh coriander, chopped, to serve — 2 tbsp
Method
- Heat the oil in a large heavy pot over medium-high heat and brown the meat on all sides, about 8 minutes. Remove and set aside.
- Add the onions to the pot and fry for 8–10 minutes, until deeply golden and caramelised.
- Add the garlic and ginger, and cook for 1 minute, then stir in the cumin, cardamom, cinnamon stick, cloves and bay leaves, cooking for 1 minute until fragrant.
- Add the tomatoes and cook for 5 minutes until softened.
- Return the meat to the pot, pour in enough water to cover, and simmer, covered, for 30–35 minutes, until the meat is tender.
- Add the rinsed rice, the measured water or stock, and salt, and bring to a boil.
- Reduce the heat to very low, cover tightly, and cook for 18–20 minutes, until the rice is tender and the liquid has been absorbed.
- Let stand, covered, for 5 minutes, then fluff gently with a fork, removing the whole spices if desired.
- Scatter with fresh coriander and serve hot.
Introduction: Pilau, fragrant spiced rice cooked with meat and a warming blend of cumin, cardamom, cinnamon and
cloves, is a centrepiece dish at Tanzanian celebrations, especially prepared for Eid, weddings and other
significant gatherings along the Swahili coast.
Cultural Background: Pilau, fragrant spiced rice cooked with meat and a warming blend of cumin, cardamom, cinnamon and
cloves, is a centrepiece dish at Tanzanian celebrations, especially prepared for Eid, weddings and other
significant gatherings along the Swahili coast.
Tips: Caramelising the onions well builds a deep base flavour that carries throughout the whole dish. Let the rice rest, covered, after cooking for the fluffiest texture.
Variations: Use chicken for a lighter, quicker-cooking version. Add a handful of raisins and cashews for a more festive presentation. A vegetarian version can be made using chickpeas or extra vegetables in place of the meat and using
vegetable stock, though this departs from the traditional celebratory dish.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat in a covered pot over low heat with a splash of water, or in the microwave, stirring halfway.
FAQs:
Q: What makes Zanzibari-style pilau distinct?
A: Its particular blend of whole warming spices — cumin, cardamom, cinnamon and cloves — reflects the strong historical spice trade influence on the Swahili coast.
Q: Can I use chicken instead of beef or goat?
A: Yes, chicken cooks more quickly, so reduce the initial simmering time accordingly before adding the rice.
Q: What occasions is pilau prepared for?
A: Eid celebrations, weddings, and other significant gatherings, where it's often the centrepiece dish.
- Beef or goat, cut into chunks — 800 g (1 3/4 lb)
- Sunflower oil — 3 tbsp (45 ml)
- Onions, thinly sliced — 2
- Garlic cloves, minced — 4
- Thumb ginger, grated — 1
- Ground cumin — 2 tsp
- Ground cardamom — 1 tsp
- Cinnamon stick — 1
- Cloves — 4
- Bay leaves — 2
- Tomatoes, chopped — 3
- Basmati rice, rinsed — 500 g (2 1/2 cups)
- Water or stock — 900 ml (3 3/4 cups)
- Salt, or to taste — 1 1/2 tsp
- Fresh coriander, chopped, to serve — 2 tbsp
Please log in to leave a comment.